Irish Vegetarian Colcannon Recipes

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EASY IRISH COLCANNON



Easy Irish Colcannon image

Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.

Provided by Spy Glass

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
¼ cup butter, softened
½ cup half-and-half cream
salt and black pepper to taste

Steps:

  • Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 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

IRISH VEGETARIAN COLCANNON



Irish Vegetarian Colcannon image

There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve

Provided by Bergy

Categories     Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled and quartered
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon butter or 1 teaspoon margarine
2 onions
2 cloves garlic, mashed (not really Irish) (optional)
4 cups washed, shredded savoy cabbage
2 1/2 cups water
3 -4 cups green kale, washed,stalks removed and shredded
salt & pepper

Steps:

  • Boil the potatoes until tender (20-30 minutes).
  • Remove potatoes from water and save 1 cup of the liquid.
  • Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
  • While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
  • Add savoy cabbage and 1/2 cup water.
  • Cover and cook until the cabbage is tender.
  • Heat oven to 350F degrees.
  • In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
  • Mix everything together, Season well.
  • Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)



Irish Colcannon (Winter Vegetable Casserole) image

Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.

Provided by Miss Annie

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb kale or 1 lb cabbage
1/2 teaspoon mace
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 bunch fresh parsley, chopped

Steps:

  • Cook the potatoes and parsnips in water until tender.
  • While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
  • Next, cook the kale or cabbage and have warm and well chopped.
  • Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
  • Add the cooked leeks and milk (be careful not to break down the leeks too much).
  • Finally, blend in the kale or cabbage and butter.
  • The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
  • Garnish with parsley.
  • Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
  • Drain vegetables, blend with milk and margarine as above and garnish with parsley.

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