Irish Colcannon

7
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"By Miss Annie. The leeks really gives this dish an incredible flavor."

Original recipe yields 7 servings
OK

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 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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