This winter comfort food is the ultimate indulgence, with warm milk and potatoes being the main ingredients. There’s something about the wellness feeling of mash potato!!! It just makes you all warm and fuzzy inside.
This recipe for a low fat colcannon has a little twist. Colcannon is a traditional Irish dish that involves mash potatoes, cabbage and cream and butter. As scrumptious as that sounds though, seeing as it’s just after Christmas, we are going to take the low fat route, using just a little skimmed milk heated, instead of butter and cream.
Also as Brussels sprouts are still in vast supply after Christmas, we are going to use them instead of the traditional cabbage.
This meal would be a great accompaniment to low fat sausages or some lean bacon.
(When sprouts go out of season, substitute with cabbage, kale, or spinach)
- 3 potatoes, peeled and cubed
- 1 small leek, washed and chopped finely
- 6 brussel sprouts, shredded
- 2 tbsp of skimmed milk
- Salt and white pepper
- Place the potatoes in a saucepan over a high heat and boil for 10 minutes, or until soft.
- Then add the shredded sprouts and cook for a further 2 minutes
- Meanwhile, in a separate pan, add the milk and leek and cook over a low heat for 5-7 minutes, until the leek has softened.
- Drain the potatoes and the sprouts, and add to the pan with the milk and leek.
- Add salt and pepper and mash everything together with a potato masher.
Serve with your choice of lean meat for a real comfort feeling. Perfect for these wintery nights.