Young leaf spinach & leek colcannon
SmartPoints® value per serving
Looking for quick and easy side that pack a serious flavour punch to go with lunch? Look no further…
800 g, peeled and chopped
3 medium, peeled and chopped
Reduced Fat Soured Cream
2 tablespoons, level
1 medium, chopped
1 portion(s), young leaf
- Cook the potatoes and parsnips in a pan of boiling water for 15 minutes until tender, then drain and return to the pan. Mash with the reduced-fat soured cream.
- Meanwhile, put the leek in a pan with the olive oil and cook over a medium heat for 2 minutes. Stir in the spinach until wilted. Season to taste then fold through the mash.