Best 8 Kohl Cannon Or Colcannon Recipes

COLCANNON

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

COLCANNON

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.

CLASSIC COLCANNON

Steps:

• Cook potatoes in boiling water till tender; drain, reserving water.
• Place in a large bowl.
• Mash with hand masher till well-mashed.
• (I find the electric mixer makes it too gooey).
• Add milk, salt and pepper and beat till fluffy.
• In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
• Drain.
• Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
• Add mashed potato and cooked cabbage to the onion.
• Heat throughly, stirring constantly.
• Place in a heated serving dish.
• Serve hot, topped with butter.

KOHL CANNON OR COLCANNON

Steps:

• Cook cabbage, turnip, onion, and carrot for about 45 minutes in enough water to cover well.
• Add peeled and sliced potatoes.
• Cook until potatoes are soft and tender.
• Drain and mash all together.
• Add butter, salt, and pepper.
• Heap into a warm bowl; bury your favors in the Kohl Cannon; make a small crater in center and add more melted butter.
• Serve Hot!

CHEF JOHN'S COLCANNON

Steps:

• Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
• Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
• Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

COLCANNON WITH KALE

Steps:

• In 2-quart saucepan, boil whole milk, 2 tablespoons of butter, carrot, and bay leaf. Remove from heat; steep 20 minutes. Strain.
• In 6-quart pot of boiling salted water, cook russet potatoes, peeled and cut into 1-inch pieces, until fork-tender, 25 minutes. Drain; return to pot. Add milk mixture; mash until smooth. Season with salt and pepper.
• Meanwhile, in Dutch oven over medium heat, melt 1 tablespoon of butter. Cook onion until browned, 6 to 8 minutes. Reduce heat to medium-low; add kale. Cover; cook, stirring occasionally, until tender, 15 to 25 minutes. Add to potatoes. Mound into serving bowl. Make well in center; drop in 2 tablespoons butter.

COLCANNON

Steps:

• Place the potatoes (skins on) in a kettle and cover them with cold, salted water. Bring to a boil, lower the heat and simmer for 20 minutes. Remove from the heat and pour out all but 1 inch of the water. Lower the heat, cover the pot and steam the potatoes until very tender, about 20 to 30 more minutes
• Meanwhile, bring another kettle 2/3 full of salted water to a boil. Add the kale and cook for 5 minutes. Drain the kale and immediately plunge it into cold water to stop the cooking. Drain again and use your hands to wring out as much water as possible. Chop the kale and set it aside.
• When the potatoes are tender, drain. When cool enough to handle, peel away and discard the skins and transfer the potatoes to a large bowl. Place the milk and scallions in a saucepan and bring just to a boil. Using a potato masher, mash the potatoes while they are still warm. Stir in the hot milk. Add more milk if they are too stiff. Stir in the kale. Season to taste with salt and pepper.
• Preheat the broiler. Transfer the potatoes to a shallow, ovenproof casserole. Make an indentation in the center of the potatoes (to hold the butter later) and place under the broiler until brown on top. Remove from the oven, pour the butter into the indentation and serve.

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.