BROCCOLI CROWN, LEEK AND POTATO COLCANNON
As a last minute deferral to the need to have a green vegetable on the menu at Thanksgiving, we often choose broccoli. Broccoli on its own can be boring, but not in this dish, where it is cooked just until bright green and soft enough to easily chop fine and mix with mashed potatoes. The broccoli remains bright and tints the mashed potatoes pale green, with pretty green specks throughout.
Provided by Martha Rose Shulman
Categories side dish
Time 45m
Yield 6 cups, about 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt generously. Meanwhile, cut away thick stems of broccoli crowns as close to the crown as possible, but leave crowns intact. Set aside stems for another purpose (such as pickled broccoli stems). When water comes to a boil drop in the broccoli crowns. Boil 5 minutes, flipping them over from time to time so they cook evenly. Using tongs, carefully transfer to a bowl of cold water, then drain thoroughly, place on a dish towel to drain more, then chop fine and set aside in a bowl.
- Add potatoes to the pot, turn down heat to medium-low and boil gently, partially covered, until potatoes are tender, 25 to 30 minutes. Drain, return to pot and cover tightly. Let potatoes steam in the dry pot for 5 minutes or longer.
- Heat olive oil over medium heat in a heavy skillet and add leeks. Cook, stirring often, until they begin to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, about 3 to 5 more minutes. Remove from heat.
- Mash potatoes with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Season generously with salt and pepper. Add finely chopped broccoli and beat together. Heat butter with 3/4 cup of the milk until butter melts and beat into mashed potatoes. Stir in leeks and mix until well blended. If desired, add the last 1/4 cup milk. Taste and adjust salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 384 milligrams, Sugar 3 grams, TransFat 0 grams
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Sima Thapa
[email protected]Yum! This was a delicious and easy-to-make dish. The broccoli and leeks were perfectly cooked, and the cheddar cheese added a nice touch of creaminess.
Bal Khulal
[email protected]This was a great way to use up leftover mashed potatoes. The broccoli and leeks added a lot of flavor, and the cheddar cheese made it extra creamy. I will definitely be making this again.
Mohammed Musthapa
[email protected]This was my first time making colcannon, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I'll definitely be making this again.
Depend on mood
[email protected]I've made this colcannon several times now, and it's always a hit. It's a great way to use up leftover mashed potatoes, and the broccoli and leeks add a delicious, healthy touch.
Dipesh Baidya
[email protected]This was a delicious and easy-to-make dish. I would definitely recommend it to anyone looking for a new way to enjoy colcannon.
Lalit Tamang
[email protected]I'm not a big fan of broccoli, but I really enjoyed this colcannon. The leeks and potatoes balanced out the broccoli flavor nicely.
Liam Higgs
[email protected]This was a great recipe! The colcannon was creamy and flavorful. I especially liked the addition of broccoli and leeks.
Nirob Ali
[email protected]I made this colcannon for a potluck, and it was a huge success! Everyone loved it. The flavors were perfect, and the dish was easy to make.
Mike Dumke
[email protected]Yum! This was a delicious and easy-to-make dish. The broccoli and leeks were perfectly cooked, and the cheddar cheese added a nice touch of creaminess.
Simone Luiters
[email protected]This was a great way to use up leftover mashed potatoes. The broccoli and leeks added a lot of flavor, and the cheddar cheese made it extra creamy. I will definitely be making this again.
Henry Chinedu
[email protected]Delicious! The broccoli and leeks added a nice crunch to the dish, and the cheddar cheese gave it a creamy texture. I would definitely recommend this recipe to anyone looking for a new way to enjoy colcannon.
gago khan
[email protected]This was my first time making colcannon, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I'll definitely be making this again.
Joseph nkwonta
[email protected]I've made this colcannon several times now, and it's always a crowd-pleaser. It's a great way to use up leftover mashed potatoes, and the broccoli and leeks add a delicious, healthy touch.
Ellie May Brady
[email protected]This colcannon was a hit! The flavors of the broccoli, leeks, and potatoes were perfectly balanced, and the addition of cheddar cheese gave it a creamy, rich texture. I will definitely be making this again!