Best Colcannon With Crispy Leeks Recipes
COLCANNON
Provided by Jeannette Ferrary
Categories side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Boil or steam cabbage until tender.
- Simmer leeks in enough milk to cover them, just until tender.
- Cook potatoes in boiling water for 20 minutes, or until done. Drain and mash well with salt, pepper, mace and remaining milk to keep them creamy.
- Fold in cooked cabbage and leeks and beat until fluffy.
- Divide into 4 to 6 servings, make a well in the center of each and pour in melted butter.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 674 milligrams, Sugar 6 grams, TransFat 0 grams
COLCANNON
This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.
Provided by Marc Boyer
Categories Side Dish Potato Side Dish Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g
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