Braised red cabbage with cider & apples
This classic easy side dish of tangy red cabbage is a great accompaniment to cold or hot cooked meats. Serve as part of a big spread or buffet
Mashed parsnip & sprout colcannon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 ½kg parsnipspeeled
- 500g brussels sproutscooked
- 25g butter
- 200ml milk
- 1 bunch spring onionssliced
Nutrition: per serving
- kcal147
- fat5g
- saturates2g
- carbs21g
- sugars11g
- fibre8g
- protein5g
- salt0.22glow
Method
step 1
Chop the parsnips into large chunks. Boil for 15 mins or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.
step 2
In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.
