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Photo of Colcannon with spinach and leek by WW

Colcannon with spinach and leek

3
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.