Recipe by Chicagoland Chef du Jour
A different and colorful twist to an ol' Irish favorite. Great on St. Pat's Day or anytime you have a taste for corned beef. This can easily be pared down for fewer servings. All ingredient amounts can be "winged".
Top Review by StrikingEyes00
This was an awesome recipe and I'm so glad I used it for our St. Patricks Day meal. The presentation was awesome. I meant to get a picture, but it was gobbled up way to fast! I didn't use the half and half, and it was the perfect texture.
- 2 lbs red potatoes, scrubbed & quartered, DO NOT peel
- 3 large carrots, peeled, halved and cut into 2-inch chunks
- 1 lb green cabbage, cored and chopped into 1 inch pieces
- 1 parsnip, peeled, halved and cut into 2-inch pieces (optional)
- 6 -8 scallions, cleaned and sliced with green tops
- 1⁄3 cup fresh flat leaf parsley, course chop
- 4 -8 tablespoons butter, softened
- sea salt
- 1⁄4 cup half-and-half cream, for thinning if desired (OPT)
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
- Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes.
- Drain and return all ingredients to pot.
- Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired.
- Serve hot with sliced corned beef.
- NOTE: if it's too thin, add instant potatoes until desired consistency is reached.