Crushed Pea Colcannon with Burnt Butter
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Crushed Pea Colcannon with Burnt Butter
Recipe by Courtney Roulston
Dietaries – Meat free, vegetarian, gluten free
Serves – 4 as a side
Prep Time – 10 mins
Cooking Time – 20 mins
Ingredients
800 g Carisma washed potatoes, skins on
Sea salt
Black pepper
1 cup frozen peas
1 cup cavolo nero, finely chopped (or can use any leafy greens)
1 leek, finely sliced
1/3 cup flat-leaf parsley, chopped
¼ cup dill, chopped
2/3 cup Coles milk
80 g butter
Method
Cut the potatoes into 3cm rough cubes, place them into a pot, and cover with water. Season with a pinch of salt, then place it over medium/high heat and bring it up to a boil. Cook for 10-12 minutes, then add the frozen peas to the potatoes. Continue to cook for a further 3-4 minutes, or until the potatoes are tender.
Meanwhile, place the butter into a small pot over medium heat and cook it until it has a nutty fragrance and is a light brown colour.
Drain the potatoes well, then return the pot to low heat to ensure any excess moisture is removed. Use a potato masher or fork to crush the potatoes and peas, then add in the leek, parsley, dill, milk, half of the brown butter, and a pinch of sea salt. Use a large wooden spoon to mix everything until it's creamy and the cavolo nero has wilted.
Place it into a serving bowl and top it with the remaining butter, a few grinds of black pepper, and extra dill leaves.
