Colcannon

Colcannon is traditionally made in Irish cooking by combining mashed potatoes with cabbage or kale. This recipe includes other fall-winter vegetables carrots, parsnips, and rutabaga for added color and variety. Rutabaga makes a great mash along with the potatoes.

Ingredients:

8 medium potatoes (about 2 lb.), roughly chopped

*1 lb. rutabaga, peeled and roughly chopped (about 2½ cups)

4 medium carrots, peeled and thinly sliced

4 medium parsnips, peeled and thinly sliced

*¼ head medium green cabbage, finely chopped (about 3-4 cups)

1 bunch kale, stems removed and finely chopped

4 tbsp. butter

1¼ – 1½ cup milk

1 tsp. salt

½ tsp. pepper

4 tbsp. olive oil

YIELD: 24 – ¼ cup servings

8 cups

Serving size ¼ cup

Equipment:

Cutting board
Kitchen knife
Measuring cups and spoons
Cooktop
Large pot with a lid
Colander
Potato masher OR fork
Large skillet OR pot, with a lid
Wooden spoon

Ingredients:

8 medium potatoes (about 2 lb.), roughly chopped

*1 lb. rutabaga, peeled and roughly chopped (about 2½ cups)

4 medium carrots, peeled and thinly sliced

4 medium parsnips, peeled and thinly sliced

*¼ head medium green cabbage, finely chopped (about 3-4 cups)

1 bunch kale, stems removed and finely chopped

4 tbsp. butter

1¼ – 1½ cup milk

1 tsp. salt

½ tsp. pepper

4 tbsp. olive oil

YIELD: 24 – ¼ cup servings

8 cups

Serving size ¼ cup

Equipment:

Cutting board
Kitchen knife
Measuring cups and spoons
Cooktop
Large pot with a lid
Colander
Potato masher OR fork
Large skillet OR pot, with a lid
Wooden spoon

Directions:

  1. Wash the fresh ingredients, then peel, slice, remove stems, and chop them as noted in the ingredients list.
  2. In a large pot, add the potatoes, rutabaga, and 1 tsp. salt, then cover with cold water. Bring to a boil and cook for about 25 minutes, or until the potatoes and rutabaga are easily pierced with a fork.
  3. Carefully strain the cooked potatoes and rutabaga in a colander, then return them to the pot. Let cool for a few minutes before adding butter, milk, and pepper, and mashing together with a potato masher.
  4. Heat 2 tsp. oil in a large skillet over medium heat. Carefully add the carrots and parsnips, listening for the sizzling sound. Cover and cook for about 10 minutes, stirring occasionally.
  5. Remove the lid and continue to cook, until they begin to caramelize around the edges and can easily be pierced with a fork.* Remove carrots and parsnips from the skillet and set aside.
  6. In the same skillet, add 2 tbsp. of oil and the cabbage. Stir to coat with oil, then cover and cook for about 10 minutes, stirring occasionally to keep the cabbage from burning.
  7. When the cabbage looks translucent and is starting to brown around the edges, add the chopped kale and stir well to incorporate the two together. Let cook for another 5-10 minutes or until the kale and cabbage are very tender.
  8. Remove the pot from the heat
  9. Add the cooked cabbage and kale mixture to the mashed potatoes. Stir well to incorporate together.
  10. Top with the roasted carrots and parsnips and serve immediately.

*Notes:

  • Replace rutabaga with another 1 lb. of potatoes if desired.
  • Try using the leftover cabbage head in Shepherd’s Pie or Winter Vegetable Miso Soup.
  • The carrots and parsnips can also be prepared by placing them on an oiled baking sheet and roasting in a preheated 375ºF oven for about 20 minutes.