CARROT, PARSNIP AND POTATO COLCANNON
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year's mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes, carrots and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partly. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine butter and milk and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mesh strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
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Shadrack Kyalo
[email protected]Will definitely try it!
Isaac Bivines
[email protected]Tasty!
abubakar saleem
[email protected]I made this colcannon for a potluck and it was a hit! Everyone loved the unique flavor combination and the creamy texture. I'll definitely be making this again for future potlucks.
MGBAKO CHIOMA
[email protected]This was a delicious and easy-to-make dish. I used a mix of Yukon Gold and red potatoes and they turned out perfectly creamy. The carrots and parsnips added a nice sweetness and crunch. I served it with grilled salmon and it was a perfect meal.
Jon Rawlinga
[email protected]I'm not a big fan of parsnips, but I really enjoyed this dish. The sweetness of the carrots and parsnips balanced out the earthiness of the cabbage. I would definitely make this again.
Hamzat plies feranmi
[email protected]This was a tasty and hearty dish. The carrots and parsnips added a nice sweetness and the potatoes were perfectly cooked. I would definitely make this again.
Panashe Yidi
[email protected]I made this colcannon for a potluck and it was a hit! Everyone loved the unique flavor combination and the creamy texture. I'll definitely be making this again for future potlucks.
Julian Casas
[email protected]This was a delicious and easy-to-make dish. I used a mix of Yukon Gold and red potatoes and they turned out perfectly creamy. The carrots and parsnips added a nice sweetness and crunch. I served it with grilled salmon and it was a perfect meal.
Aporadhi Reja
[email protected]I'm not a big fan of parsnips, but I really enjoyed this dish. The sweetness of the carrots and parsnips balanced out the earthiness of the cabbage. I would definitely make this again.
A__S SQUADS
[email protected]This was a tasty and hearty dish. The carrots and parsnips added a nice sweetness and the potatoes were perfectly cooked. I would definitely make this again.
Alhaji Betty Tholley
[email protected]I made this colcannon for a potluck and it was a hit! Everyone loved the unique flavor combination and the creamy texture. I'll definitely be making this again for future potlucks.
Jackson Sanderson
[email protected]This was a delicious and easy-to-make dish. I used a mix of Yukon Gold and red potatoes and they turned out perfectly creamy. The carrots and parsnips added a nice sweetness and crunch. I served it with grilled salmon and it was a perfect meal.
Zaviyarch Zaviyarch
[email protected]I'm not a big fan of parsnips, but I really enjoyed this dish. The sweetness of the carrots and parsnips balanced out the earthiness of the cabbage. I would definitely make this again.
Mukayiranga Mararet
[email protected]This was a tasty and hearty dish. The carrots and parsnips added a nice sweetness and the potatoes were perfectly cooked. I would definitely make this again.
Shamrat Ziko
[email protected]I made this colcannon for a St. Patrick's Day party and it was a huge success! Everyone loved the unique flavor combination and the creamy texture. I'll definitely be making this again for future parties.
Yunus Memon
[email protected]This was a delicious and easy-to-make dish. I used Yukon Gold potatoes and they turned out perfectly fluffy. The carrots and parsnips added a nice sweetness and crunch. I served it with roasted chicken and it was a perfect meal.
Vadim Rudachenko
[email protected]I'm not usually a fan of colcannon, but this recipe changed my mind. The addition of carrots and parsnips gave it a sweetness and depth of flavor that I really enjoyed. I also loved the creamy texture of the potatoes. I'll definitely be making this a
Shefali Rani
[email protected]This colcannon was a hit with my family! The carrots, parsnips, and potatoes were all cooked perfectly and the flavors blended together wonderfully. I especially loved the crispy bacon on top. I'll definitely be making this again soon!