Colcannon Ww Recipe Builder

COLCANNON

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

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.

COLCANNON

Steps:

• Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
• Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
• Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

COLCANNON

Steps:

• Place whole skin-on potatoes in large pot and cover with water and bring to a boil. Once boiling add a little kosher salt to the water. Cook 30-40 minutes or until fork tender.
• While potatoes are cooking, in a large skillet, place diced bacon or salt pork and cook over medium heat until almost cooked through, about 4-5 minutes. Add 4 tablespoons of the butter and cook for 4 more minutes.
• Add leeks and onions and cook for four minutes then add garlic and cook for one more minute.
• Add cabbage and kale and cook just until wilted, about 2-3 minutes.
• Once the potatoes are done, pour into a strainer to remove the water, then place the potatoes on your cutting board and peel. Return yellow potatoes to the pot and mash. Dice the russets into small pieces and add to the mashed yellow potatoes. (Two different potato textures is a nice surprise)
• Add milk, cream, salt, pepper, mace, nutmeg and the ingredients from the skillet and stir to combine.
• Stir in the shredded cheese and pour into a serving dish or bowl and dot with the remaining two tablespoons of butter and serve.

COLCANNON

Steps:

• Add the oil and butter to a large skillet over low heat. Add the onions salt and sugar, stirring into the butter and olive oil. Cook for 20 minutes (stirring often so the onions don't burn) until the onions are caramelized and brown.
• While the onions are cooking, boil the potatoes for 20-25 minutes until fork tender. Drain and return the potatoes back to the pot. Add 4 tablespoons of butter and 1 cup of half and half. Mash the potatoes until smooth and cover to keep warm.
• Turn the heat up on the skillet to medium. Add the sliced cabbage to the skillet, stirring to combine with the onions. Season the cabbage with a pinch of salt to help it wilt, cover and let the cabbage steam for 5 minutes. Remove the lid and toss the cabbage and continue to cook for another 5-7 minutes until the cabbage is completely wilted.
• Add the cabbage and onions to the mashed potatoes and stir to combine. Season with salt and pepper to taste and serve.

CREAMY CAULIFLOWER MASH WITH KALE (LOW-CARB COLCANNON)

Steps:

• Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil.
• Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed).
• In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted, 6 to 7 minutes.
• In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.
• To serve, transfer to a bowl and top with remaining teaspoon butter.

COLCANNON

Steps:

• In a medium-size pot, add the cut-up potatoes (peeled or not, your preference), add 10 ounces of Irish Red Ale (reserving 2 ounces), salt and enough cold water to cover the potatoes by 2 inches. Place over high heat and bring to a boil, then reduce the heat to create a gentle simmer. Cook for 20 - 25 minutes, or until the potatoes are fork tender.
• While the potatoes are cooking, in a skillet or sauté pan placed over medium heat, add 3 tablespoons of butter and let melt. Add the leeks with a pinch of salt and sauté until they are transparent, about 5 - 6 minutes. Add half of the kale, cooking until the leaves wilt, about 2 - 3 minutes. Then add the remaining kale and cook another 2 - 3 minutes. When all the kale is wilted, add the cream or half & half, along with the reserved 2 ounces of Irish Red Ale and let warm through. Turn off the heat and keep warm.
• When the potatoes are done, pour through a colander and let drain for a minute, removing as much of the water as possible. Place the potatoes back into the pot and using a potato masher, pulverize them to remove all lumps. Fold in the hot leek/kale mixture and adjust the seasoning with kosher salt and freshly cracked black pepper to taste.
• Transfer the potatoes to an ovenproof serving dish. Make a few small wells in the center and add the remaining butter to it.
• Place under a broiler and lightly brown the top of the Colcannon for 2 - 5 minutes, depending on how closely set the dish is from the top of the broiler. To keep warm, place in a 250°F | 121°C oven until ready to serve. Garnish with chives just before serving

COLCANNON (WW)

Steps:

• Preheat oven to 350°F
• Spray a 1 1/2-quart casserole with nonstick cooking spray.
• In large bowl, combine potatoes and yogurt.
• With mixer at low speed, beat until potatoes are chunky-smooth; stir in cabbage, leeks, chives, salt, white pepper and nutmeg, mixing well.
• Spoon mixture into prepared casserole; dot with margarine.
• Bake 30 minutes, until lightly browned.
• EACH SERVING PROVIDES: 2 Vegetables, 1/2 Bread, 15 Optional Calories.
• PER SERVING: 95 Calories, 3 g Protein, 1 g Fat, 19 g Carbohydrate, 320 mg Sodium, 1 mg Cholesterol, 2 g Dietary Fiber; 2 points.