CARROT, PARSNIP AND POTATO COLCANNON
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year's mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes, carrots and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partly. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine butter and milk and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mesh strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
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Jose Correa
[email protected]This colcannon was a bit too spicy for my taste. I think I'll use less pepper next time.
Asif ullah khan
[email protected]I'm not sure what went wrong, but my colcannon turned out really mushy. I think I might have overcooked the potatoes.
TechArtic
[email protected]This recipe is a great way to use up leftover vegetables. I always have carrots, parsnips, and potatoes on hand, so this is a perfect dish for me.
e malcomx
[email protected]I made this colcannon for a potluck and it was a big hit. Everyone loved it!
Neo Nthama
[email protected]This colcannon was delicious! I especially loved the crispy roasted carrots.
Ajaz Khan
[email protected]The potatoes in this dish were a bit undercooked for my taste. I think I'll cook them for a few more minutes next time.
The Alpha Female123
[email protected]This colcannon was a bit too salty for my taste. I think I'll use less salt next time.
janak bk
[email protected]I'm not a big fan of cabbage, but I really enjoyed this dish. The cabbage added a nice crunch and flavor.
Mahnoor Mahmood
[email protected]I would definitely recommend this recipe to others. It's a great way to use up leftover vegetables.
Dilsher khan
[email protected]Overall, I thought this colcannon was a good dish. It was easy to make and it tasted great.
jawad agha
[email protected]I found the instructions for this recipe to be a bit confusing. I think it could be improved with some more detailed steps.
NO EDIT FF VENOM
[email protected]This colcannon was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Md MIJANUR
[email protected]I love the combination of carrots, parsnips, and potatoes in this dish. It's a great way to get your veggies in.
Shanawar Rafiq
[email protected]I've never had colcannon before, but I'm so glad I tried this recipe. It was delicious and easy to make.
domainfilms
[email protected]This colcannon was a hit with my family! The carrots, parsnips, and potatoes were all cooked to perfection and the cabbage added a nice crunch and flavor.