Mashed Parsnip Sprout Colcannon Recipes
CARROT, PARSNIP AND POTATO COLCANNON
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year's mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
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 partly. 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 butter and milk 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-mesh strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
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PARSNIP COLCANNON WITH CABBAGE & LEEKS - MEATIFIED
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- Bring a large pot of salted water to the boil. Peel the parsnips, discard their tops and slice them in half. Chop each half into quarters so that you can get to the woody inner cores. Carefully cut out and discard the cores from the parsnips, then chop them into about 1/2 inch / 1.25 cm pieces.
- Add the chopped parsnips to the salted water, bring back to the boil, then turn the heat down to a simmer. Cook for 10 minutes, then add the cauliflower florets to the pan, topping off with extra boiling water from the kettle if needed to cover. Simmer until the cauliflower and parsnip are both fork tender, about another 10 minutes or so. Remove from the heat.
- Pour the vegetables into a large colander to drain and let them sit in the colander while they release steam. Wipe the pot clean of any residue and save it for later.
- While the vegetables are boiling, trim the leeks of their dark green tops (you can save those for broth or other meals) and cut them in half through the root end. Carefully wash them under running water to get out all of the hidden dirt between layers. Slice the leeks thinly and add 2 tablespoons / 30 ml of the oil or fat to a skillet over low medium heat. Once the fat has melted, add the leeks and cook, stirring often, until softened and just barely beginning to brown at the edges, about ten minutes.
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