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Colcannon

Traditionally, this dish was served exclusively at Halloween. Bot nowadays, with us Irish casting aside the shackles of our past, there is a new sense of adventure and a willingness to embrace exciting ne ideas. Some of us have even gone so far as to eat colcannon in April!

INGREDIENTS
1 lb kale, or green cabbage, if you're stuck
1/2 pt water
1 tbsp vegetable oil
1-1/2 lb potatoes, peeled and quartered
1 medium-sized carrot, cut into chunks
1 tbsp chopped parsley
1 medium onion, finely chopped
1 cup milk
salt and freshly ground black pepper to taste
2 oz. butter, melted

METHOD
  • Simmer kale (or cabbage) in the water and oil for 10 minutes
  • Drain thoroughly and chop finely
  • Boil potatoes and carrot (you can put both in the same pot), until tender
  • Put the onion and milk in a saucepad and cook lightly (the onion should still have a little bite).
  • Drain the potatoes and carrot and mash together
  • Add the onion and its milk and the cooked kale to the potato/carrot mash and mix together well.
  • Season with salt and pepper
  • Transfer to a warmed serving dish. Make a well in the centre and pour in the melted butter.
  • Garnish with parsley

    Serves 4



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