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Adam Liaw makes brussels sprouts taste delicious in this creamy, buttery colcannon

Adam Liaw
Adam Liaw

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Colcannon (Irish-style mashed potato) with Brussels sprouts and parsley.
Colcannon (Irish-style mashed potato) with Brussels sprouts and parsley.William Meppem

And while I love mashed potatoes with a roast, an Irish colcannon is a fantastic change up.

Getting a bit of brown colour on the Brussels sprouts and spring onions makes all the difference here, bringing out the sweet and savoury characteristics of both vegetables.

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Ingredients

  • 1.5kg potatoes, unpeeled

  • 300ml thickened cream

  • 75g butter

  • 10 Brussels sprouts, finely shredded

  • 4 spring onions, sliced

  • ½ cup flat leaf parsley, roughly chopped

Method

  1. Step 1

    Heat your oven to 180C fan-forced (200C conventional) and roast the potatoes for 1 hour until soft. Scoop the flesh from the hot potatoes and pass through a potato ricer into a large pot. Add the cream and half the butter and beat to a smooth mash.

  2. Step 2

    While the potatoes are roasting, heat a large frypan and add the remaining butter. Add the Brussels sprouts and spring onions and fry, stirring, until wilted and browned, about 3 minutes.

  3. Step 3

    Add the vegetables (with their butter) and the parsley to the potatoes and mix well. Season well with salt and serve alongside my lamb shoulder roast.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-makes-brussels-sprouts-taste-delicious-20230630-p5dku7.html