Prep 20 mins
Cook 40 mins
A traditional Irish dish. This dish may also be made in a crock pot.
Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.
- 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!
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.
This is fabulous and a definite keeper for us. I omitted the mace due to personal preference, and increased the potatoes used to 2.5 lbs (1 lb just didn't seem like enough for 6-8 servings, nor did it seem like 1 lb would provide the right balance with the amount of leeks, cabbage, etc.). We served it with grilled pork chops and it was very delicious! I think it would be great with a slice of prime rib and some au jus too! YUM! Or with meatloaf! Or... ;) Thanks for sharing!