Colcannon Tyler Florence Irish Recipes

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COLCANNON



Colcannon image

Courtesy of Tyler Florence "Tyler's Ultimate". He traveled to Ireland to get this one and it is YUMMY!

Provided by Marisa Cormier

Categories     European

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs potatoes, scrubbed
1 cup butter
1 1/4 cups hot milk
fresh ground black pepper
1 head cabbage, cored and finely shredded
1 lb ham or 1 lb bacon, cooked the day before
4 scallions, finely chopped
chopped fresh parsley leaves, for garnish

Steps:

  • Steam the potatoes in their skins for 30 minutes.
  • Peel them using a knife and fork.
  • Chop with a knife before mashing.
  • Mash thoroughly to remove all the lumps.
  • Add 1 stick of butter in pieces.
  • Gradually add hot milk, stirring all the time.
  • Season with a few grinds of black pepper.
  • Boil the cabbage in unsalted water until it turns a darker color.
  • Add 2 tablespoons butter to tenderize it.
  • Cover with lid for 2 minutes.
  • Drain thoroughly before returning it to the pan.
  • Chop into small pieces.
  • Put the ham in a large saucepan and cover with water.
  • Bring to the boil and simmer for 45 minutes until tender.
  • Drain.
  • Remove any fat and chop into small pieces.
  • Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • Serve in individual soup plates.
  • Make an indentation on the top by swirling a wooden spoon.
  • Put 1 tablespoon of butter into each indentation.
  • Sprinkle with parsley.

Nutrition Facts : Calories 629.2, Fat 37.3, SaturatedFat 22.1, Cholesterol 127.8, Sodium 1431.4, Carbohydrate 51.3, Fiber 8.7, Sugar 7.4, Protein 25.8

COLCANNON



Colcannon image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 8

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steps:

  • Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
  • Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
  • Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
  • Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

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

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