VALERIE ZWEIG

Colcannon

Colcanon is an Irish Potato and Cabbage dish that is the perfect side dish to serve with our Corned Beef and Root Veggies. We added in some sweet parsnips and earthy celery roots to the classic potato and cabbage blend and we sprinkled in some chicken cookstix to provide more flavor for the dish.  


 

Difficulty

Time

1 hr

Servings

4-6

Colcannon
Colcannon
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Ingredients

  • 1.5 pounds yukon gold potatoes, scrubbed and chopped
  • 1 large celery root root, peeled and cut into chunks
  • 2 large parsnips, peeled and cut into chunks
  • 2 tablespoons unsalted butter, divided
  • ½ large onion
  • 2 cups shredded cabbage
  • 2 garlic cloves, peeled and minced
  • Salt to taste
  • 1 tablespoon extra virgin olive oil
  • ¾ cup warm or hot milk
  • Freshly ground pepper
  • 1 tablespoon butter
  • 1/2 large onion

Preparation

  1. Cook your Potatoes and Root Veg: Cover potatoes, celery root and parsnips in cold water. Bring to a boil and cook, 25-30 minutes or until the veg are totally soft.
  2. Saute Your Veg:  While root veggies are cooking, heat 1 tablespoon butter until foamy and add the onion. Saute for 3-5 minutes then add the cabbage and cook until all have softened nicely. Add the garlic and cook 1-2 minutes more. 
  3. Heat your Milk: In a sauce pan, combine milk and 1 Roasted Chicken Cookstix and remaining butter.  Bring to a simmer and hold warm.
  4. Craft your Colcannon:  Once the potato-root veggies are soft, drain and return to the large pot. Mash with a ricer or potato masher (or fork), then slowly stream in the milk mixture to create mashed potatoes.  Once you’ve reached your desired texture, stir in the cabbage-onion mixture. Season to taste with salt and pepper. 
  5. To serve: Serve alongside Corned Beef and Root veggies or as a base for any roasted protein. 

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