Colcannon with spinach and leek
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Colcannon is traditionally made kale and cabbage but try this tasty twist with spinach and leek.
Ingredients
Potato(es)
6 medium, (720g)
Parsnip
6 small, chopped
Extra light sour cream
¼ cup(s), (60g)
Olive oil
1 tbs
Leek
2 whole, sliced
Baby spinach
4 cup(s)
Instructions
1
Cook potatoes and parsnips in a saucepan of boiling water until tender. Drain. Return to pan. Mash with sour cream until smooth. Meanwhile, heat olive oil in a medium non-stick frying pan over medium heat. Cook leek, stirring, for 2 minutes or until softened. Add baby spinach leaves and stir until wilted. Season with salt and pepper. Fold leek mixture through mash to serve.
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