Irish Colcannon With A Twist

colcannon2

Serves 2
Prep Time 10 mins
Cooking Time 15-20 mins
Ingredients

  • 450g/1lb Potatoes
  • 1 Large parsnip
  • 230g/8oz Mixed bag of shredded Savoy cabbage, leeks, white cabbage and curly kale (see Cook's tips)
  • Splash of Semi skimmed milk or dollop of cream
  • 28g/1oz Butter, plus a knob for serving

Method

  • Peel the potatoes and parsnips, cut into large chunks and place them in a saucepan of boiling water to cook
  • Steam the cabbage and leek mixture for a few minutes until al dente, and set aside (see Cook’s tips)
  • When the potatoes and parsnips are cooked, strain and mash them with the milk and butter (see Cook’s tips)
  • Stir in the cabbage and leeks etc into the mash
  • Season with sea salt and freshly ground pepper
  • Serve in mounds on individual plates
  • Make an indent in the centre of the colcannon and add a knob of butter

Cook's tips

  • To lower the calories, use low fat crème fraiche instead of milk and butter
  • You can buy the bags of mixed cabbage and kale etc from large supermarkets, if not, buy seperately and shred, just keep the weight to 230g/8oz
  • I only use about 20ml of milk

Equipment

  • Large frying pan or wok
  • Steamer
  • Medium saucepan

Shopping List

  • 450g/1lb Potatoes
  • 1 Large parsnip
  • 230g/8oz Mixed shredded Savoy cabbage,leeks, white cabbage and curly kale from the Supermarket
  • Splash of Semi skimmed milk or dollop of cream
  • 28g/1oz Butter, plus a knob for serving
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