RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 626
| View Recipe |
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| Recipe Name: |
Colcannon |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
Meat |
| Ethnicity: |
Irish |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.75
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Fodd processor or blender |
| Suggested Sides: |
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| Comments: |
Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow cooker during the day. Drain vegetables, blend with milk and butter as above and garnish with parsley.
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Ingredients:
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Directions:
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (light green as well as white) and simmer in the milk until soft. Next, cook the kale and have warm and well chopped (rough chop and blend in short pulses in a food processor).
Drain the potatoes, season with 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 and butter. The texture should be that of a smooth-buttery potato with well-distributed pieces of leek and kale. Garnish with parsley. |
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| Nutrition per Serving: |
| Calories: |
777 |
Total Carbs: |
59.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.2 |
Fat: |
6.8 |
Protein: |
19.88 |
| Fiber: |
20.87 |
Sodium: |
187.24 |
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Average Rating:
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