Colcannon
Description
This International main features Potatoes, sliced, Parsnips, peeled and sliced, Leeks. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cook the potatoes and parsnips in water until tender.
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While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft.
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Next, cook the kale or cabbage and have warm and well chopped.
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Drain the potatoes, season with mace,garlic, salt and pepper, and beat well.
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Add the cooked leeks and milk (be careful not to break down the leeks too much).
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Finally, blend in the kale or cabbage and margarine.
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The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
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Garnish with parsley.
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Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
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Drain vegetables, blend with milk and margarine as above and garnish with parsley
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 376.8kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 7.3g37%
- Cholesterol 23.5mg8%
- Sodium 97643.2mg4069%
- Total Carbohydrate 60.5g21%
- Dietary Fiber 13.8g56%
- Sugars 9.6g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, cabbage, cloves, colcannon, garlic, international, kale, leeks, mace, main, margarine, milk, minced, optional, parsley, parsnips,peeled, pepper, potato, potatoes, salt
