Home/Recipes/Colcannon with creamed horseradish
Colcannon with creamed horseradish
Fluffy mashed potato folded with sautéed cabbage and spring onion, with a kick of horseradish and melted cheddar. A great side for sausages, roast chicken or meatloaf.
- Category
- Sides & Salads
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4 – 6
Ingredients
- 30 mlolive oil
- 5spring onions, thinly sliced
- 100 gcabbage or Brussels sprouts, finely shredded
- 4 mediumpotatoes, peeled and halved
- 45 mlbutter
- 60 mlmilk
- 30 – 45 mlStaffords Creamed Horseradish
- 100 gcheddar cheese, grated
- To tastesalt and ground white pepper
Made with Staffords
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Method
Heat the oil in a pan and gently fry the spring onions and cabbage or Brussels sprouts for 2 to 3 minutes. Set aside.
Boil the potatoes until tender, drain well and return them to the pan.
Heat the butter and milk together in a small pan until the butter has melted. Pour the hot mixture over the hot potatoes and mash until light and fluffy.
Stir in the creamed horseradish and cheddar and mix well.
Fold in the cabbage mixture and season with salt and pepper. Serve with grilled sausages, roast chicken or meatloaf.
