IRISH COLCANNON - CASSEROLE
A delicious twist on the Irish Colcannon recipe transformed into a delicious casserole.
Provided by Julia Jordan | Julia's Simply Southern
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (176°C)
- Cook bacon in a skillet until crispy. Set cooked bacon aside and reserve bacon fat from cooking. Dice the bacon.
- Next saute the baby kale in the skillet with the bacon fat until wilted. This will only take about a minute. Remove wilted baby kale and set aside.
- Next, add the peeled and sliced potatoes to a pot and cover with water. Bring to a boil and cook for 10 minutes until tender. Drain and add to a mixing bowl with softened butter. Whip the potatoes with a hand mixer until creamy. Add the heavy cream and mix to combine.
- Next - Add the salt, pepper, mayonnaise (or sour cream) to the potato mixture. Mix to combine.
- Finally, add the wilted baby kale greens, half of the diced green onions, half of the diced bacon and half of the grated cheese to the potato mixture and stir to combine everything together.
- Add the potato mixture to a casserole dish and top with the remaining shredded cheese. Bake for 20 minutes or until the cheese is melted. Garnish the top of the casserole with the remaining diced scallions and bacon.
Nutrition Facts : Calories 270 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, Sodium 521 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
IRISH COLCANNON
Provided by Judy
Yield 12
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon of butter in a large skillet. Saute onions and garlic until soft and fragrant. Add Cabbage and Kale and cook until soft. Set aside.
- Cook turnips until soft and mashable. Mash turnips with almond milk, cream and butter, adding the lecithin if using.
- Season turnip mixture with salt & pepper.
- Stir in cabbage and kale mixture.
Nutrition Facts : Calories 63 Fat
IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)
Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.
Provided by Miss Annie
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
- Drain vegetables, blend with milk and margarine as above and garnish with parsley.
IRISH VEGETARIAN COLCANNON
There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve
Provided by Bergy
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until tender (20-30 minutes).
- Remove potatoes from water and save 1 cup of the liquid.
- Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
- While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
- Add savoy cabbage and 1/2 cup water.
- Cover and cook until the cabbage is tender.
- Heat oven to 350F degrees.
- In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
- Mix everything together, Season well.
- Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.
IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)
This dish is a favorite to be served on All Saints Day in Ireland. It is also said that it was a favorite of Jonathan Swift.
Provided by luvinlif2k
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Strip outer leaves from cabbage.
- Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
- Reduce heat and simmer until crisp-tender, about 5-10 minutes.
- Drain well.
- (opt.) Liquefy in blender.
- Boil potatoes in a separate kettle, covered with water, until tender.
- In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
- Mash potatoes then season with salt, pepper and mace.
- Mix in the onions and milk.
- Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
- Pour into a deep warmed dish.
- Dab with butter or margarine.
- NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
- OPTION: Substitute ground nutmeg for mace.
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