CRUSHED PEA COLCANNON
SERVES 4 AS A SIDE
Recipe By Courtney Roulston
Ingredients
800g Carisma potatoes, washed, skins on
Sea salt and pepper to taste
1 cup frozen peas
1 cup cavolo nero, finely chopped (or use any leafy greens)
3 green spring onions, finely sliced
1/3 cup flat leaf parsley, chopped
2/3 cup milk
50g butter
Method
Cut the potatoes into 3cm rough cubes, place into a pot and cover with water. Season with a pinch of salt then place onto a medium/high heat and bring up to the boil. Cook for 10 minutes then place the frozen peas in with the potatoes. Continue to cook for a further 5 minutes, or until the potatoes are tender.
Drain well then place the pot back onto a 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 spring onions, parsley, milk, 30g of the butter and a pinch of sea salt. Use a large wooden poon to mix everything until its creamy and the cavolo nero has wilted.
Place into a serving bowl and top with the remaining butter and a few grinds of black pepper.
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