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Colcannon

 
Colcannon
17

A scrumptious side dish made with potatoes and parsnips that can give your dinner a new look.

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 pound potatoes
sliced
2 each parsnips
peeled, sliced
*
2 each leeks
*
1 cup potatoes
or soy milk
1 pound kale
or cabbage
½ teaspoon mace
optional
*
2 each garlic
cloves, minced
1 x salt
to taste
*
1 x black pepper
to taste
*
2 tablespoons butter
or margarine
1 each parsley leaves
fresh, bunch
*

Directions

Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley.

Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 22826% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 97mg 4%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 19%
Sugars g
Protein 13g
Vitamin A 353% Vitamin C 246%
Calcium 17% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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