COLCANNON WITH TURNIPS,BACON, AND SAVOY CABBAGE
Turnips offer a flavorful twist in this colcannon recipe - an Irish staple traditionally made with potatoes and cabbage.
Provided by Kelli
Categories Side Dish
Time 45m
Number Of Ingredients 8
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.
SCOTTISH RUMBLEDETHUMPS
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
- Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
- Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
- Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
- Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
- Serve piping hot as a side or main dish and enjoy.
Nutrition Facts : Calories 248 kcal, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, Sodium 113 mg, Sugar 4 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
TURNIP COLCANNON
This makes a nice, low-carb change from potatoes. Instead of the traditional cabbage or kale, the greens from the turnips are used.
Provided by From cookbook author and recipe developer Julia Turshen
Yield 6
Number Of Ingredients 4
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
Nutrition Facts : Calories 130 calories, Fat 10 g, Carbohydrate 9 g, Cholesterol 30 mg, Fiber 3 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 5 g
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
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
TURNIP COLCANNON
This traditional Irish side dish adds a dollop of comfort to any meal, perfect for cold rainy nights
Provided by Good Food team
Categories Side dish
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 445 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.31 milligram of sodium
MASHED TURNIPS AND POTATOES WITH TURNIP GREENS
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
- Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
- Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
- Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
- Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 4 grams
CARROT, PARSNIP AND POTATO COLCANNON
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year's mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
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.
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
GLAZED TURNIPS
Categories Side Turnip Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
More about "turnip colcannon recipes"
COLCANNON {IRISH MASHED POTATOES} - SIMPLY RECIPES
From simplyrecipes.com
TRADITIONAL IRISH COLCANNON RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC IRISH COLCANNON RECIPE (MASHED POTATOES WITH …
From theviewfromgreatisland.com
TURNIP GREENS COLCANNON---BEST MASHED POTATOES WITH …
From food52.com
TURNIP RECIPES
From allrecipes.com
COLCANNON (MASHED POTATOES WITH CABBAGE) RECIPE - THE SPRUCE …
From thespruceeats.com
8 WAYS TO MAKE IRISH COLCANNON - ALLRECIPES
From allrecipes.com
POTATOES COLCANNON – ROLLING HARVEST FOOD RESCUE
From rollingharvest.org
KETO COLCANNON - WITH RUTABAGA! - RAD FOODIE
From radfoodie.com
CABBAGE AND TURNIP RECIPES - SUPERCOOK.COM
From supercook.com
DUBLIN PARSNIP COLCANNON - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love