Irish Colcannon
Recipe: #15304
October 28, 2014
Categories: Comfort Food, Dinner, Side Dishes, Vegetables, Leek, Potatoes, Irish, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Vegetarian, Herbs more
"By Miss Annie. The leeks really gives this dish an incredible flavor."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (305.8 g)
- Calories 342.9
- Total Fat - 21.6 g
- Saturated Fat - 9.3 g
- Cholesterol - 69.1 mg
- Sodium - 531.8 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 3.3 g
- Sugars - 5.1 g
- Protein - 16.6 g
- Calcium - 109.4 mg
- Iron - 2.5 mg
- Vitamin C - 26.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook the potatoes and parsnips in water until tender.
Step 2
While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
Step 3
Next, cook the kale and have warm and well chopped.
Step 4
Drain the potatoes, season with nutmeg, garlic, salt and pepper, and beat well.
Step 5
Add the cooked leeks and milk (be careful not to break down the leeks too much).
Step 6
Finally, blend in the kale and butter.
Step 7
The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
Step 8
Garnish with parsley.
Tips & Variations
No special items needed.
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