Bacon & Sprout Colcannon (Gluten & Dairy Free)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
The best kind of comfort food - filling and warming but also nutritious and veg-heavy. Easy to adapt, with dairy free options included. Perfect for a cheap and simple cold day dinner. Sugar and gluten free.
Course:
Autumn, Bonfire Night, Christmas, Dairy Free, Dinner, Fall, Gluten Free, Holiday, Lunch, Main Course, Seasonal, Side, Side Dish, Sides, Sugar Free, Sweetener Free, Thanksgiving, Winter
Servings: 4 -6 serves
Ingredients
- 1 kg (2 lbs) potatoes, peeled and roughly chopped (a lovely variation is half potatoes-half celeriac)
- 1 400g (14oz) tin cooked cannellini beans, drained
- 60 g (1/4 cup) plain full-fat yogurt (use coconut yogurt for dairy free)
- 2 tablespoons + 2 tablespoons olive oil
- salt & pepper
- 1 tablespoon mixed herbs or 1/2 tablespoon dried rosemary
- 1 tablespoon unsalted butter (or use more olive oil for dairy free)
- 1 200g (1/2 lb) pack bacon lardons or 6 rashers of back bacon, roughly chopped
- 1 onion, finely diced
- 500 g (1 lb) fresh Brussels sprouts, finely sliced*
Instructions
-
Make the mash: boil the potatoes until soft (about 15-20 minutes), then drain and mash. Add in the beans, yogurt and 2 tablespoons of the olive oil, and mix until you have soft, fluffy mash. Season generously with salt & pepper and mixed herbs.
-
While the potatoes are cooking, fry the bacon lardons in a drizzle of olive oil until cooked through and just starting to crisp up. Set aside and add the butter and 2 tablespoons of olive oil to the pan, along with the onions. Set over low-medium heat and stir regularly until the onions are softened and starting to brown. Add in the sprouts and cook gently until everything is soft and slightly golden. Add the bacon back in and heat through for a minute, then add to the mash and mix through well. Serve hot.
Recipe Notes
*see text above for alternatives if you guys are not sprouts fans!