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Irish Colcannon (Winter Vegetable Casserole)
I've been looking around for new veggie recipes...I find I've been in a veggie rut recently. I found this on recipezaar.com (Recipe #20597) while looking for something different to do with leeks. Hubby & I really enjoyed it! I used cabbage because I had some in the fridge that needed to be used. I overcooked & mashed the heck out of the cauliflower & turnip to get a creamier texture. The only thing I didn't love about this was that it took 2-3 pots to make.
This is the original recipe with my substitutions in parentheses:
Irish Colcannon (Winter Vegetable Casserole)
1 lb potato, sliced (sub cauliflower)
2 garlic cloves, minced
2 medium parsnips, peeled and sliced (sub turnip)
1 teaspoon salt
2 medium leeks
1/2 teaspoon pepper
1 cup milk (sub 3/4c cream, 1/4c water)
2 tablespoons butter
1 lb kale or cabbage
1 bunch fresh parsley, chopped
1/2 teaspoon mace (sub nutmeg)
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.
This is the original recipe with my substitutions in parentheses:
Irish Colcannon (Winter Vegetable Casserole)
1 lb potato, sliced (sub cauliflower)
2 garlic cloves, minced
2 medium parsnips, peeled and sliced (sub turnip)
1 teaspoon salt
2 medium leeks
1/2 teaspoon pepper
1 cup milk (sub 3/4c cream, 1/4c water)
2 tablespoons butter
1 lb kale or cabbage
1 bunch fresh parsley, chopped
1/2 teaspoon mace (sub nutmeg)
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.
