Prep 20 mins
Cook 40 mins
A traditional Irish dish. This dish may also be made in a crock pot.
- 1 lb potato, sliced
- 2 medium parsnips, peeled and sliced
- 2 medium leeks
- 1 cup milk
- 1 lb kale or 1 lb cabbage
- 1⁄2 teaspoon mace
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons butter
- 1 bunch fresh parsley, chopped
- Cook the potatoes and parsnips in water until tender.
- While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
- Next, cook the kale or cabbage and have warm and well chopped.
- Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
- Add the cooked leeks and milk (be careful not to break down the leeks too much).
- Finally, blend in the kale or cabbage and butter.
- The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
- Garnish with parsley.
- Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
- Drain vegetables, blend with milk and margarine as above and garnish with parsley.
YUMMY! I'm from Ireland, and I loved this recipe. Traditional colcannon is simply potato, cabbage, milk, butter, salt and pepper (it is a simple, easy, staple meal for some people here). This version gives it an interesting twist, lovely taste. Will try again. Colcannon goes great with bacon or gammon!
Miss Annie, this was yummy! I forgot to buy parsnip, instead I used carrots which also gave the dish a pretty color. I lightly micro-steamed both kale and cabbage for 5 mintues and let it sit, covered until ready to stir into the potatoes. To make the potatoes easier to mash I added the milk used for soaking the leeks. (I warmed the milk, too.) Very easy to put together and hit the spot. Pure comfort food. I also was out of mace, so I used freshly grated nutmeg. Used white pepper, not black to season. Thank you for sharing your recipe with us. cg ;)
This was surprisingly good. I had never had Parsnips before and with this dish I discovered a new vegetable that I liked. I was impressed with the different kinds of vegetables used to make this hearty dish. I hate cleaning leeks so I did not use them and I cut the parsley by half. But I was thoroughly impressed to say the least and I will be using this recipe again in the upcoming colder months.
Thanks so much for sharing. A simply wonderful companion to almost any meat and would work well as a main dish for a vegetarian dinner or while on a no-meat diet.