Best 2 Colcannon Irish Winter Vegetable Casserole Recipes

Colcannon, a classic Irish winter vegetable casserole, is a hearty and comforting dish that is sure to warm you up on a cold night, and is traditional for Halloween. Made with mashed potatoes, cabbage, and other vegetables, colcannon is a simple but flavorful dish that has variations for nearly every family in Ireland. It can be made with just a few basic ingredients, or it can be dressed up with additional vegetables, herbs, and spices.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)

Irish Colcannon (Winter Vegetable Casserole) image

Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.

Provided by Miss Annie

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb kale or 1 lb cabbage
1/2 teaspoon mace
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 bunch fresh parsley, chopped

Steps:

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.

COLCANNON (IRISH WINTER VEGETABLE CASSEROLE)

COLCANNON (IRISH WINTER VEGETABLE CASSEROLE) image

Categories Vegetable Side Low Fat Vegetarian Low Cal High Fiber

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 lb Potatoes, sliced
2 medium Parsnips,peeled and sliced
2 medium Leeks
1 cup skim milk
1 lb Kale or cabbage
1/2 tsp Mace
2 large Garlic cloves, minced
1 tsp Salt
1/2 tsp Pepper
2 TBSP butter (or sub.)
1 bunch fresh Parsley, chopped

Steps:

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.

Tips:

Use good quality ingredients. Fresh, seasonal vegetables will yield the best results.
Don't overcook the vegetables. They should be tender but still have a bit of bite.
If you don't have a casserole dish, you can use a large skillet or Dutch oven.
Serve colcannon with a dollop of butter, sour cream, or gravy.
Leftover colcannon can be reheated in the microwave or oven.

Conclusion:

Colcannon is a delicious and versatile dish that can be enjoyed as a main course or side dish. It's a great way to use up leftover mashed potatoes and vegetables, and it's also a hearty and comforting meal on a cold winter day. With its simple ingredients and easy preparation, colcannon is a must-try for any home cook.

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