Carrot, Parsnip and Potato Colcannon
- Total Time
- 45
- Rating
- Comments
- Read comments
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Ingredients
- 10ounces Yukon gold potatoes, scrubbed
- 1pound carrots, peeled, quartered, and cut into 3-inch lengths
- 1pound parsnips, peeled, quartered, cored and cut into 3-inch lengths
- Salt to taste
- 1tablespoon extra virgin olive oil
- 1medium leek, white and light green parts only, cleaned and chopped
- 2 to 3tablespoons unsalted butter (to taste)
- ¾cup milk
- Freshly ground pepper
- 1tablespoons chopped fresh dill or chervil (optional)
Nutritional analysis per serving (6 servings)
216 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 4 grams protein; 588 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 partially. 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.
- Step 2
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.
- Step 3
Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter 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-mess strainer. Garnish if desired with dill or chervil. Serve hot.
- Advance preparation: You can make this a day ahead and reheat in a medium-low oven or in a double boiler. Place a pat of butter on top so it doesn’t dry out.
Private Notes
Comments
Twice I have made this and twice I had no leeks in the house when all the other ingredients were in the frig. So I just cooked them all together and mashed them with some heavy cream and salt and pepper and they were very good. Good reheated. I did not put them through a food mill or a strainer and the fiber was not noticeable.
This was really quite good -- but without cabbage I'm not sure it can be called colcannon? It's mashed root vegetables with leeks. Delicious mashed root veggies, a nice alternative to mashed potatoes.
This was delicious. I didn't have leeks so I sauteed finely chopped onion and minced garlic in bacon fat and added it to the cooked veg at the end. Also crumbled the bacon and threw that in. Used the whisk attachment on the stand mixer for a finer consistency and left it at that. Easy peasy comfort food!
This was delicious. I didn't have leeks so I sauteed finely chopped onion and minced garlic in bacon fat and added it to the cooked veg at the end. Also crumbled the bacon and threw that in. Used the whisk attachment on the stand mixer for a finer consistency and left it at that. Easy peasy comfort food!
Used this as the base recipe to make a divided Colcannon/Corned Beef and Cabbage. Made as above, except combined saved the leek and quick fried it in some bacon fat with a half a chopped cabbage. Made a beautiful orange and green dish along side my corned beef.
This was really quite good -- but without cabbage I'm not sure it can be called colcannon? It's mashed root vegetables with leeks. Delicious mashed root veggies, a nice alternative to mashed potatoes.