Young leaf spinach & leek colcannon
2
Points®
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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