Colcannon Skins Recipes

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COLCANNON



Colcannon image

This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Provided by Marc Boyer

Categories     Side Dish     Potato Side Dish Recipes

Yield 5

Number Of Ingredients 7

1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

Steps:

  • In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
  • Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
  • Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g

ALISON'S COLCANNON



Alison's Colcannon image

A traditional Irish potato dish, perfect with a roast or chicken!

Provided by MORGANLF

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 12

Number Of Ingredients 7

5 pounds potatoes, scrubbed and cubed with skin
½ cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
  • Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 43.4 g, Cholesterol 23.6 mg, Fat 8 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 120.8 mg, Sugar 7.2 g

COLCANNON



Colcannon image

Provided by Food Network

Categories     side-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

4 russet potatoes, peeled and cubed
Salt
3 cups thinly sliced green cabbage
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 cup Organic Chicken Broth, recipe follows
Ground pepper
1 organic chicken carcass/leftover chicken bits, skin removed
Carrots, roughly chopped
Celery, roughly chopped
Leeks, washed and chopped
Onion, chopped
10 peppercorns
3 large bay leaves
Any leftover fresh herbs such as thyme, rosemary, oregano, parsley

Steps:

  • Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
  • Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
  • In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.
  • Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

CREAMY COLCANNON



Creamy Colcannon image

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

2 lbs potatoes
1 savoy cabbage, shredded
4 ounces butter
1 bunch spring onion, chopped (*see note below)
7 ounces milk
salt and pepper
nutmeg

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!

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