Best 2 Creamy Colcannon Recipes
**Unveiling the Comforting Delights of Creamy Colcannon: A Culinary Journey Through Ireland's Beloved Potato Dish**
In the heart of Ireland's culinary traditions lies a dish that embodies warmth, comfort, and the essence of home cooking: creamy colcannon. This classic dish, crafted with humble ingredients, has captured the hearts of generations with its creamy texture, hearty flavors, and the perfect balance of savory and comforting elements. As you embark on this culinary adventure, discover the secrets behind creating an authentic creamy colcannon, along with three additional variations that elevate this dish to new heights of flavor and creativity. From the traditional version to unique takes featuring kale, bacon, and even a vegan twist, this article offers a comprehensive guide to mastering this beloved Irish staple. Get ready to delight your taste buds and immerse yourself in the comforting embrace of creamy colcannon, a dish that truly embodies the spirit of Irish cuisine.
IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)
This dish is a favorite to be served on All Saints Day in Ireland. It is also said that it was a favorite of Jonathan Swift.
Provided by luvinlif2k
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Strip outer leaves from cabbage.
- Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
- Reduce heat and simmer until crisp-tender, about 5-10 minutes.
- Drain well.
- (opt.) Liquefy in blender.
- Boil potatoes in a separate kettle, covered with water, until tender.
- In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
- Mash potatoes then season with salt, pepper and mace.
- Mix in the onions and milk.
- Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
- Pour into a deep warmed dish.
- Dab with butter or margarine.
- NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
- OPTION: Substitute ground nutmeg for mace.
CREAMY COLCANNON
A traditional Scottish dish made with mashed potatoes and cabbage. I've seen other recipes for this which call for parsnips and carrots. This particular one does not. Great comfort food.
Provided by CulinaryQueen
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in their skins until tender. Drain and leave until cool enough to handle.
- Put the cabbage in a large pot and pour about 4 cups of boiling water over it. Cover and bring back to a boil and let steam about 10 minutes. Using tongs, pull the cabbage from the bottom to the top every few minutes for even cooking. Remove from heat and leave to sit.
- Peel the potatoes and finely mash.
- *NOTE: Spring onions are also known as scallions. You may also use one or two small onions, minced if you prefer.
- Melt butter and add onion and cook until just tender. Add milk and heat through. Beat into potatoes. Season with salt and pepper.
- Drain the cabbage thoroughly. Add potatoes and mix together.
- Tip the mixture into a serving dish and sprinkle with a bit of nutmeg.
- Enjoy!
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are best for colcannon, as they have a fluffy texture and hold their shape well.
- Boil the potatoes correctly: To prevent the potatoes from becoming waterlogged, bring them to a boil in cold water and then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are tender.
- Mash the potatoes thoroughly: Use a ricer or potato masher to mash the potatoes until they are smooth and creamy. Avoid over-mashing, as this will make the colcannon gluey.
- Use fresh cabbage: Fresh cabbage gives colcannon its characteristic flavor. Use green cabbage for a mild flavor, or red cabbage for a more pungent flavor.
- Sauté the cabbage properly: Sauté the cabbage in butter until it is softened but still has a bit of crunch. Overcooking the cabbage will make it mushy.
- Add the milk and butter gradually: Add the milk and butter to the potatoes and cabbage mixture gradually, stirring constantly. This will help to prevent the colcannon from becoming lumpy.
- Season to taste: Season the colcannon with salt, pepper, and garlic powder to taste. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
- Serve immediately: Colcannon is best served immediately after it is made. However, it can be reheated in the microwave or oven if necessary.
Conclusion:
Colcannon is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to use up leftover potatoes and cabbage, and it is also a good source of vitamins and minerals. With its creamy texture and savory flavor, colcannon is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #potatoes #vegetables #european #holiday-event #vegetarian #scottish #dietary #comfort-food #st-patricks-day #greens #taste-mood
You'll also love
