Colcannon
A comforting and heartwarming dish, this recipe combines velvety mashed potatoes with a medley of colorful vegetables and a touch of cream and butter. By layering the creamy mash with the flavorful sautéed carrots, turnips, and cabbage, each bite offers a harmonious blend of textures and tastes. Whether enjoyed as a standalone meal or as a side dish, this dish is sure to bring a cozy and satisfying touch to your table.
— Constant Cookbook
Ingredients
- 1kg floury potatoes , chopped into chunks
- 2 carrots , chopped into small chunks
- 100ml double cream
- 50g butter
- 2 turnips , chopped into small chunks
- 1 tbsp olive oil
- 100g cabbage , shredded
Instructions
- 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.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 445 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.31 milligram of sodium
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