Colcannon Ww Recipes

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:

• 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.

CLASSIC COLCANNON

Steps:

• Cook potatoes in boiling water till tender; drain, reserving water.
• Place in a large bowl.
• Mash with hand masher till well-mashed.
• (I find the electric mixer makes it too gooey).
• Add milk, salt and pepper and beat till fluffy.
• In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
• Drain.
• Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
• Add mashed potato and cooked cabbage to the onion.
• Heat throughly, stirring constantly.
• Place in a heated serving dish.
• Serve hot, topped with butter.

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 (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.

COLCANNON POTATOES

Steps:

• Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.