Colcannon

9 ingredients
7 steps

Ingredients

  • 2 lbs baking potatoes, peeled and thinly sliced
  • 8 ounces parsnips, peeled and thinly sliced
  • 2 medium onions, thinly sliced
  • 1/2 medium cabbage, finely shredded (coarse outer leaves removed and reserved)
  • 2 1/2 cups boiling water
  • 1/4 cup unsalted butter (1/2 stick)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh ground pepper
  • 1 -2 tablespoon milk (optional)

Directions

  1. 1
    Arrange 1/3 of potatoes over bottom of heavy medium saucepan.
  2. 2
    Layer on 1/3 of parsnips, 1/3 of onions, and 1/3 of shredded cabbage; repeat layers twice more.
  3. 3
    Pour in water, cover tightly with reserved cabbage leaves.
  4. 4
    Cover and simmer until vegetables are very tender, about 1 hour; discard whole cabbage leaves.
  5. 5
    Drain mixture in a large sieve or small-holed colander; return vegetables to saucepan.
  6. 6
    Add butter, salt and pepper.
  7. 7
    Mash until fluffy, adding milk if dry.

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