Community Pick
Irish Colcannon (Winter Vegetable Casserole)
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
directions
- Cook the potatoes and parsnips in water until tender.
- While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
- Next, cook the kale or cabbage and have warm and well chopped.
- Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
- Add the cooked leeks and milk (be careful not to break down the leeks too much).
- Finally, blend in the kale or cabbage and butter.
- The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
- Garnish with parsley.
- Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
- Drain vegetables, blend with milk and margarine as above and garnish with parsley.
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Reviews
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This is crazy good!! I've made Colcannon many time before but just with potatoes and cabbage. This takes the dish to a whole ( and very satisfying) new level. Our gourmet market sells Irish Bangers. I served those, this colcannon and beer bread for a very tasty dinner. We had left over colcannon that I formed into small patties and fried up in butter and served with fried eggs for breakfast. A real stick-to-the-ribs meal on a cold day. Many thanks!!
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YUMMY! I'm from Ireland, and I loved this recipe. Traditional colcannon is simply potato, cabbage, milk, butter, salt and pepper (it is a simple, easy, staple meal for some people here). This version gives it an interesting twist, lovely taste. Will try again. Colcannon goes great with bacon or gammon!
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Miss Annie, this was yummy! I forgot to buy parsnip, instead I used carrots which also gave the dish a pretty color. I lightly micro-steamed both kale and cabbage for 5 mintues and let it sit, covered until ready to stir into the potatoes. To make the potatoes easier to mash I added the milk used for soaking the leeks. (I warmed the milk, too.) Very easy to put together and hit the spot. Pure comfort food. I also was out of mace, so I used freshly grated nutmeg. Used white pepper, not black to season. Thank you for sharing your recipe with us. cg ;)
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This was surprisingly good. I had never had Parsnips before and with this dish I discovered a new vegetable that I liked. I was impressed with the different kinds of vegetables used to make this hearty dish. I hate cleaning leeks so I did not use them and I cut the parsley by half. But I was thoroughly impressed to say the least and I will be using this recipe again in the upcoming colder months.<br/><br/>Thanks so much for sharing. A simply wonderful companion to almost any meat and would work well as a main dish for a vegetarian dinner or while on a no-meat diet.
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This is fabulous and a definite keeper for us. I omitted the mace due to personal preference, and increased the potatoes used to 2.5 lbs (1 lb just didn't seem like enough for 6-8 servings, nor did it seem like 1 lb would provide the right balance with the amount of leeks, cabbage, etc.). We served it with grilled pork chops and it was very delicious! I think it would be great with a slice of prime rib and some au jus too! YUM! Or with meatloaf! Or... ;) Thanks for sharing!
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Tweaks
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I've never had colcannon before so I can only review this on taste and not authenticity. As far as taste is concerned this is excellent. I had never cooked kale before and dh requsted that I use it instead of cabbage. I also subbed nutmeg for mace since I didn't have any on hand. I must tell you that this is just an excellent cold weather dish. Very filing and very comforting.
RECIPE SUBMITTED BY
Miss Annie
United States