COLCANNON (IRISH POTATO) RECIPE
Fluffy potatoes with sautéed cabbage form a delicious Colcannon recipe.
Provided by Samantha
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Place potatoes in a medium sauce pan and cover by 1" with water. Bring to a boil and boil for 15 minutes until tender. Drain, add 3 tbsp butter and milk and return potatoes to pot and mashed until desired consistency is reached.
- Meanwhile, add 1 tbsp of butter to a skillet and add cabbage and white parts of the green onion and sauté until cabbage is just starting to soften.
- Mix cabbage and potato together. Top with remaining butter and green onion.
Nutrition Facts : Calories 206 kcal, Carbohydrate 24 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 312 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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
COLCANNON
Side dishes don't come more Irish than creamy colcannon - try Kevin Dundon's version
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Vegetable
Time 40m
Number Of Ingredients 5
Steps:
- Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
- Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
- Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.
Nutrition Facts : Calories 364 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
COLCANNON
Steps:
- Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
- In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.
- Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
- Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
- Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.
COLCANNON RECIPE
Get a taste of Ireland with this hot and hearty Colcannon Recipe. Not only is this Colcannon Recipe delicious, but it's also a Healthy Living recipe!
Provided by My Food and Family
Categories European
Time 40m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water in large saucepan 20 min. or until tender.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to reserved drippings; cook and stir 2 min. or until crisp-tender. Add water; stir to release browned bits from bottom of skillet. Add cabbage; mix well. Cover; cook 7 min. or until cabbage is tender and water is cooked off, stirring occasionally.
- Drain potatoes; return to pan. Add butter. Mash potatoes until creamy, gradually adding milk. Add cabbage mixture and bacon; mix well.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
COLCANNON
Steps:
- Trim the cabbage, discarding tough outer leaves and the hard core. Cut it into quarters and steam the quarters until barely tender. Chop them fine and set aside.
- Meanwhile, steam or boil the potatoes until they are tender. Mash them and season them with salt and pepper to taste. Mix in the cabbage.
- In a large nonstick skillet, soften the onion in two tablespoons of the butter. Mix it with the cabbage and potatoes. Return the mixture to the pan and fry until it is browned on the bottom. Put a plate over the pan and invert to turn the mixture onto it like a pancake. Heat the remaining tablespoon of butter in the pan. Brown the potatoes and cover the cabbage mixture on the other side.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams
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