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Photo of Young leaf spinach & leek colcannon by WW

Young leaf spinach & leek colcannon

8
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Looking for quick and easy side that pack a serious flavour punch to go with lunch? Look no further…

Ingredients

Potatoes, Raw

800 g, peeled and chopped

Parsnip, raw

3 medium, peeled and chopped

Reduced fat soured cream

2 tablespoon(s), level

Leek

1 medium, chopped

Olive Oil

1 tablespoon(s)

Spinach

1 portion(s), young leaf

Instructions

  1. 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.
  2. 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.

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