Carrot, Parsnip and Potato Colcannon
- Total Time
- 45 minutes
- 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
- 1tablespoon 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 partly. 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 butter and milk 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-mesh strainer. Garnish if desired with dill or chervil. Serve hot.
- You can make this a day ahead and reheat it 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
Our Irish family has a similar recipe handed down from my Great grandmother which I make every Thanksgiving - but with some rutabagas as well as carrots and parsnips, no milk and a bit more butter. For a bit more flavor I cook all the vegetables in chicken broth.
It is an excellent side dish which I should make more often than once a year!
This is a traditional Dutch recipe from 1574 as the story goes related to the siege of Leiden called Hutspot (hotchpot). At that time made with parsnips because the orange carrot did not exist before the 17th century. Later the carrot became more important in the dish. https://www.holland.com/global/tourism/information/traditional-dutch-foo...
I didn’t bother with the food mills or even pealing the potatoes. Wonderful dish.
Very nice.
Our farmers box came with parsnips, carrots, and potatoes but no leeks. So I followed the recipe for the boiling and steaming, then sautéed some shallots in 1 tablespoon of butter, added the other two TBS of butter and milk as per the recipie then all into a ninja blender. Fantastic.
Made a 1/2 recipe for 2 of us. It was good, but the potatoes were over cooked and the carrots a little under cooked. I remembered too late having similar issues in another potato carrot dish. Next time I'd cook the carrots separately and start them earlier. It was too much liquid (maybe from the overcooked potatoes and parsnips?), made a super soft dish when I wanted it more the texture of mashed potatoes (not whipped). Used a stick blender after mashing. Leftovers will make a great soup!