Best Celery Root Red Cabbage And Potato Colcannon Recipes

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SMASHED RED POTATOES WITH CABBAGE



Smashed Red Potatoes With Cabbage image

I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h10m

Yield Serves six

Number Of Ingredients 8

2 pounds red potatoes, scrubbed
Salt
1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain
2 tablespoons unsalted butter or extra virgin olive oil
2 heaped tablespoons chopped scallions (about 3 scallions)
2/3 cup low-fat milk (more as needed)
Freshly ground pepper
2 tablespoons minced chives (optional)

Steps:

  • Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
  • Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
  • Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 6 grams, TransFat 0 grams

CLASSIC IRISH COLCANNON



Classic Irish Colcannon image

Made with humble ingredients like potatoes, cabbage, butter and cream, Colcannon is an easy, Irish side dish recipe that's hearty, rich and flavorful. Try simple colcannon potatoes with a traditional St. Patrick's Day corned beef.

Provided by Lisa Lotts

Categories     Side Dish

Time 35m

Number Of Ingredients 7

1 1/2 pounds red skinned potatoes
1/2 small cabbage (cored and chopped)
1/3 cup butter
1/3 cup water
3/4 cup half and half (warmed in the microwave.)
2 teaspoons kosher salt (divided)
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring a pot of water to a boil and add a teaspoon of kosher salt. Add the whole potatoes to the boiling water and cook for 15 minutes or until the potatoes are tender. (Check this by sticking the largest potato to the center with a sharp knife. If it comes out smoothly on its own, the potatoes are done).
  • Place a large skillet over medium heat and add 2 tablespoons of butter and half a teaspoon of kosher salt. When the butter melts, add the cabbage and stir to coat. Place the lid on the pan and cook for a minute. Stir the cabbage.
  • Cook the cabbage for 3-4 minutes, stirring after each minute so the cabbage doesn't burn. When the cabbage begins to wilt, stir in the water and place the lid on the pan to steam the vegetable. Steam for 3-4 minutes or until the water has mostly evaporated. Set aside.
  • Drain the potatoes and transfer them to a large mixing bowl.
  • Use a potato masher to roughly mash the cooked potatoes (skins and all). Add the butter and half and half a little at a time and continue to mash and blend the potatoes. They should be fairly smooth, but rustic. (Note: if your potatoes seem too stiff, you can add addtional half and half 2 tablespoons at a time).
  • Add the remaining half teaspoon of kosher salt and black pepper. Mix well.
  • Stir in the cooked cabbage until well combined. Taste for seasoning and adjust as necessary.

Nutrition Facts : Calories 224 kcal, Carbohydrate 23 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 38 mg, Sodium 909 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

COLCANNON RECIPE (CABBAGE AND POTATOES)



Colcannon Recipe (Cabbage and Potatoes) image

Colcannon is the perfect dish for St. Patrick's Day! Combining the flavors of sweet cabbage, fried onion and creamy mashed potatoes creates a traditional Irish dish that will fill the family and leave them feeling satisfied!

Provided by Holly Nilsson

Categories     Side Dish

Time 50m

Number Of Ingredients 7

3 pounds potatoes (peeled & quartered)
½ cup cream (warmed)
¼ cup butter (melted)
6 slices bacon (optional, see note)
1 white onion (or 2 leeks)
½ head of cabbage ((approx. 6 cups))
3 tablespoons butter (melted)

Steps:

  • Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender.
  • If using white onion, dice into ½-inch pieces. If using leeks, cut off the dark greens and discard. Thinly slice the whites and light green parts, rinse well. Set aside. Cut cabbage into 1-inch pieces.
  • Meanwhile, if using, cook bacon in a large skillet until crisp. Set aside to cool, reserve drippings.
  • Add 1 tablespoon of butter to the bacon drippings. If you are not using bacon, add 3 tablespoons of butter to a large skillet.
  • Cook onion or leeks and cabbage over medium heat in the drippings or butter until onion is translucent and cabbage is tender.
  • Once cooked, drain the potatoes and place them back into the warm pot. Mash potatoes with a potato masher adding cream and ¼ cup butter as needed. Season with salt and pepper.
  • Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.

Nutrition Facts : Calories 322 kcal, Carbohydrate 36 g, Protein 7 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 216 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

COLCANNON



Colcannon image

Colcannon is a traditional Irish dish for St. Patrick's Day. It's everything you love about creamy mashed potatoes with the hearty twist of cabbage or kale.

Categories     Easter     spring     St. Patrick's Day     パン     dinner     side dish

Time 35m

Yield 4-6 servings

Number Of Ingredients 8

3 medium russet potatoes (about 2 lb.) scrubbed clean
2 tbsp. plus 1 tsp. salt, plus additional to taste
6 tbsp. butter, plus additional for serving
4 c. chopped green cabbage, kale, or a mixture of both
1/4 tsp. ground black pepper
1 bunch green onions, chopped and divided
3 garlic cloves, chopped
1 c. half-and-half

Steps:

  • Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
  • In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.
  • Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
  • Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
  • Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.

CARROT, PARSNIP AND POTATO COLCANNON



Carrot, Parsnip and Potato Colcannon image

Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light colcannon. Because parsnips can be fibrous, this is one instance where I recommend straining the mixture or putting it through a food mill.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 6

Number Of Ingredients 10

10 ounces Yukon gold potatoes, scrubbed
1 pound carrots, peeled, quartered, and cut into 3-inch lengths
1 pound parsnips, peeled, quartered, cored and cut into 3-inch lengths
Salt to taste
1 tablespoon extra virgin olive oil
1 medium leek, white and light green parts only, cleaned and chopped
2 to 3 tablespoons unsalted butter (to taste)
3/4 cup milk
Freshly ground pepper
1 tablespoons chopped fresh dill or chervil (optional)

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 partially. 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 milk and butter 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-mess 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

MASHED POTATOES WITH KALE (COLCANNON)



Mashed Potatoes With Kale (Colcannon) image

Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 7

2 pounds russet potatoes, scrubbed and peeled
Salt
1 pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
1-1/4 cups low-fat milk
2 heaped tablespoons chopped scallions (about 3 scallions)
freshly ground pepper
2 tablespoons unsalted butter or extra virgin olive oil

Steps:

  • Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
  • While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
  • Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams

EASY COLCANNON



Easy Colcannon image

This tasty and traditional Irish recipe for buttery potatoes and cabbage is good any time of year. -Pam Kennedy, Lubbock, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 pounds red potatoes, cut into 1-inch cubes
7-1/2 cups chopped cabbage
8 green onions, chopped
1 cup fat-free milk
1/3 cup reduced-fat butter
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.

Nutrition Facts : Calories 131 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 320mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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