Colcannon Irish Winter Vegetable Casserole Recipes

IRISH COLCANNON - CASSEROLE

Steps:

• Preheat oven to 350°F (176°C)
• Cook bacon in a skillet until crispy. Set cooked bacon aside and reserve bacon fat from cooking. Dice the bacon.
• Next saute the baby kale in the skillet with the bacon fat until wilted. This will only take about a minute. Remove wilted baby kale and set aside.
• Next, add the peeled and sliced potatoes to a pot and cover with water. Bring to a boil and cook for 10 minutes until tender. Drain and add to a mixing bowl with softened butter. Whip the potatoes with a hand mixer until creamy. Add the heavy cream and mix to combine.
• Next - Add the salt, pepper, mayonnaise (or sour cream) to the potato mixture. Mix to combine.
• Finally, add the wilted baby kale greens, half of the diced green onions, half of the diced bacon and half of the grated cheese to the potato mixture and stir to combine everything together.
• Add the potato mixture to a casserole dish and top with the remaining shredded cheese. Bake for 20 minutes or until the cheese is melted. Garnish the top of the casserole with the remaining diced scallions and bacon.

IRISH COLCANNON

Steps:

• Melt 1 tablespoon of butter in a large skillet. Saute onions and garlic until soft and fragrant. Add Cabbage and Kale and cook until soft. Set aside.
• Cook turnips until soft and mashable. Mash turnips with almond milk, cream and butter, adding the lecithin if using.
• Season turnip mixture with salt & pepper.
• Stir in cabbage and kale mixture.

EASY IRISH COLCANNON

Steps:

• Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
• Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

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.

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)

Steps:

• 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 butter.
• 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.

COLCANNON (IRISH WINTER VEGETABLE CASSEROLE)

Steps:

• 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 butter. 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.