Broccoli Crown Leek And Potato Colcannon Recipes

BROCCOLI CROWN, LEEK AND POTATO COLCANNON

Steps:

• Bring a large pot of water to a boil and salt generously. Meanwhile, cut away thick stems of broccoli crowns as close to the crown as possible, but leave crowns intact. Set aside stems for another purpose (such as pickled broccoli stems). When water comes to a boil drop in the broccoli crowns. Boil 5 minutes, flipping them over from time to time so they cook evenly. Using tongs, carefully transfer to a bowl of cold water, then drain thoroughly, place on a dish towel to drain more, then chop fine and set aside in a bowl.
• Add potatoes to the pot, turn down heat to medium-low and boil gently, partially covered, until potatoes are tender, 25 to 30 minutes. Drain, return to pot and cover tightly. Let potatoes steam in the dry pot for 5 minutes or longer.
• Heat olive oil over medium heat in a heavy skillet and add leeks. Cook, stirring often, until they begin to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, about 3 to 5 more minutes. Remove from heat.
• Mash potatoes with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Season generously with salt and pepper. Add finely chopped broccoli and beat together. Heat butter with 3/4 cup of the milk until butter melts and beat into mashed potatoes. Stir in leeks and mix until well blended. If desired, add the last 1/4 cup milk. Taste and adjust salt and pepper. Serve hot.

MASHED POTATOES WITH KALE (COLCANNON)

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
• While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
• Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

COLCANNON WITH CRISPY LEEKS

Steps:

• In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
• Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
• To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
• Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
• Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.

CHEF JOHN'S COLCANNON

Steps:

• Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
• Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
• Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.