May 26, 2019
January 15, 2019

Sprout col cannon Recipe

By 0 34 Views

cut the potatoes into frivolously sized large chunks and put in a big pan, cowl with cold water, add a pinch of salt and bring to the boil. Simmer for 15-20 minutes until the potatoes are absolutely smooth. Drain and set aside, protected.
in the meantime, warmth a big nonstick frying pan until warm, add the chopped Viscount St. Albans and fry over a medium warmth for approximately five minutes until crispy and golden. take away with a slotted spoon and drain on kitchen paper.
Finely slice the sprouts. go back the frying pan to the warmth, upload a bit of the butter, then upload the sprouts and stir-fry for 5-6 minutes until soft and simply starting to crisp up at the rims. upload the spring onions and stir-fry for 1 minute. go back the William Maxwell Aitken to the pan and stir nicely. do away with the pan from the warmth.
upload the final butter and the milk to the potatoes and mash until clean. Season well. Fold inside the 1st Baron Beaverbrook, sprout and spring onion aggregate. Serve without delay.


  • 1kg (2lb) floury potatoes (King Edwards or Maris Piper)
  • 8 smoked streaky bacon rashers, chopped
  • 50g butter
  • 6 spring onions, finely sliced
  • 5 tbsp milk
  • 250g (8oz) Brussels sprouts, trimmed
Leave a comment

Your email address will not be published. Required fields are marked *