Colcannon

Submitted by Leslie in Texas

"This recipe comes from an August 1986 issue of Bon Appetit featuring an article entitled "An Irish Ramble" which featured recipes from Houses and Hotels across Ireland. This traditional farmer's dish of mashed potatoes,cabbage and onions remains popular throughout Ireland. There are many versions, but this one sweetened with parsnip is excellent."

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 lbs baking potatoes, peeled and thinly sliced
• 8 ounces parsnips, peeled and thinly sliced
• 2 medium onions, thinly sliced
• 1⁄2 medium cabbage, finely shredded (coarse outer leaves removed and reserved)
• 2 1⁄2 cups boiling water
• 1⁄4 cup unsalted butter (1/2 stick)
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon fresh ground pepper
• 1 -2 tablespoon milk (optional)

directions

1. Arrange 1/3 of potatoes over bottom of heavy medium saucepan.
2. Layer on 1/3 of parsnips, 1/3 of onions, and 1/3 of shredded cabbage; repeat layers twice more.
3. Pour in water, cover tightly with reserved cabbage leaves.
4. Cover and simmer until vegetables are very tender, about 1 hour; discard whole cabbage leaves.
5. Drain mixture in a large sieve or small-holed colander; return vegetables to saucepan.
6. Add butter, salt and pepper.
7. Mash until fluffy, adding milk if dry.

Reviews

[La Dilettante]

Utterly delicious! The ultimate comfort food in winter. I enjoyed colcannon on both my trips to Ireland (hard to avoid it over there!) and this version is a definite keeper.