Turnip Colcannon Recipes

TURNIP COLCANNON

Steps:

• Boil the potatoes for 20 mins, adding carrots for the last 5 mins. Drain, spoon out the carrots, then mash the potatoes with cream and butter. Fry the carrots, turnips and garlic in oil for 10 mins; add the cabbage for the final 2 mins. Mix with the mash in an ovenproof dish and season. Can be made up to 1 day ahead.
• To serve, grill for 5-10 mins or, if made ahead, bake at 200C/180C fan/gas 6 for 20 mins.

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 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.

COLCANNON

Steps:

• Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
• Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
• Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
• Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.

PATTY'S MASHED TURNIPS

Steps:

• Peel, wash, and quarter turnips.
• Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
• Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

GLAZED TURNIPS

Steps:

• Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
• Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

COLCANNON WITH TURNIPS,BACON, AND SAVOY CABBAGE

Steps:

• Add the potatoes and turnips to a large pot, cover completely with water (add a few big pinches of salt), then bring to a boil. Reduce to a simmer and cook the vegetables until they are easily pierced with a fork, about 25-30 minutes.
• Meanwhile, add a small drizzle of olive oil to a large dutch oven or heavy-bottomed pan. Add the bacon and cook over medium heat, until the fat is rendered and the bacon is crispy. Remove the crisped bacon from the pot, reserving the rendered fat.
• Add the sliced onion to the rendered bacon fat and saute for 3-4 minutes, until the onion softens slightly. Add the cabbage to the pot and saute for 12-15 minutes, until the cabbage is very tender. Season with salt and pepper.
• Once the potatoes and turnips are cooked, drain well, then return them to the pot. Add the sour cream and a pinch of salt and pepper. Using a potato masher, coarsely mash them, then add to the pot with the cabbage and onion. Stir in the crisped bacon (reserve some for garnish) and season with salt and pepper to taste.

TURNIP COLCANNON

Steps:

• 1 Separate the turnips from their greens
• 2 Rinse the greens well, then coarsely chop them
• 3 Peel the turnips, then coarsely chop them
• 4 Bring a large pot of water to a boil over medium-high heat
• 5 Add a generous pinch or two of salt
• 6 Add the turnips and cook (uncovered) for 15 to 20 minutes, until they are soft
• 7 Add the greens to the pot; cook for about 3 minutes; by this time the turnips should be quite soft and the greens should be bright green and tender
• 8 Drain the turnips and greens in a colander and then return to the empty pot (off the heat)
• 9 Add the butter and heavy cream, then use a potato masher to crush everything together
• 10 Season lightly with salt and serve hot

KOHL CANNON OR COLCANNON

Steps:

• Cook cabbage, turnip, onion, and carrot for about 45 minutes in enough water to cover well.
• Add peeled and sliced potatoes.
• Cook until potatoes are soft and tender.
• Drain and mash all together.
• Add butter, salt, and pepper.
• Heap into a warm bowl; bury your favors in the Kohl Cannon; make a small crater in center and add more melted butter.
• Serve Hot!