Best 2 Irish Colcannon Winter Vegetable Casserole Recipes

Welcome to the flavor-filled world of "Irish Colcannon Winter Vegetable Casserole," a traditional Irish dish that offers a symphony of flavors and textures in every bite. This hearty and comforting casserole is a perfect representation of rustic Irish cuisine, known for its use of fresh, local ingredients and simple cooking techniques. As the days grow shorter and the weather turns colder, this recipe comes into its own, providing a warm and satisfying meal that will surely chase away the winter blues.

Let's cook with our recipes!

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 fresh, seasonal vegetables for the best flavor and texture.
If you don't have kale, you can use another leafy green vegetable, such as spinach or collard greens.
To make the colcannon vegetarian, omit the bacon.
You can also add other vegetables to the colcannon, such as carrots, celery, or parsnips.
Serve the colcannon hot, with a dollop of butter or sour cream.

Conclusion:

Colcannon is a hearty and flavorful dish that is perfect for a winter meal. It is easy to make and can be tailored to your own preferences. Whether you are a vegetarian or a meat-eater, there is a colcannon recipe that you will enjoy. So next time you are looking for a comforting and delicious meal, give colcannon a try.