Dublin Parsnip Colcannon Recipes

CARROT, PARSNIP AND POTATO COLCANNON

Steps:

• Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
• Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
• Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mess strainer. Garnish if desired with dill or chervil. Serve hot.

DUBLIN PARSNIP COLCANNON

Steps:

• Peel the potatoes and parsnips, and place them in a saucepan filled with salted, boiling water. When the potatoes and parsnips are cooked, strain off the water, add the milk and mash.
• While they are cooking, bring a pot of well salted water to the boil. Cook the cabbage until the leaves are tender. Drain and set aside.
• Melt the butter in a large frying pan and fry the onions until soft and sweet. Add the cabbage and stir well to get everything thoroughly coated with butter. Add the cabbage mixture to the pot with mash and stir well.
• Season to taste. Serve immediately.