Irish Colcannon with Spring Onions and Leeks Recipe

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Irish Colcannon with Spring Onions and Leeks Recipe

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5 1
Publisher Photo
Colcannon is a traditional Irish dish that combines mashed potatoes and cabbage. The addition of green onions and leeks punches up the flavors. It's a delicious side that pairs well with any meat. —Angela Spengler, Clovis, New Mexico
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 medium potatoes, peeled and cubed
  • 2 cups chopped cabbage
  • 2 tablespoons 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 green onions, chopped
  • 2 tablespoons chopped leek (white portion only)
  • 1/4 cup butter, cubed
  • 2 tablespoons minced fresh parsley

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, place cabbage in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender.
Drain potatoes; mash with milk, salt and pepper. Set aside. In a large skillet, saute onions and leek in butter until tender. Drain cabbage; add to skillet with potato mixture. Heat through; sprinkle with parsley. Yield: 4 servings.
Originally published as Colcannon with Onions and Leek in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p193

Nutritional Facts

3/4 cup: 213 calories, 12g fat (7g saturated fat), 31mg cholesterol, 392mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 3g protein.

  • 3 medium potatoes, peeled and cubed
  • 2 cups chopped cabbage
  • 2 tablespoons 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 green onions, chopped
  • 2 tablespoons chopped leek (white portion only)
  • 1/4 cup butter, cubed
  • 2 tablespoons minced fresh parsley
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  2. Meanwhile, place cabbage in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender.
  3. Drain potatoes; mash with milk, salt and pepper. Set aside. In a large skillet, saute onions and leek in butter until tender. Drain cabbage; add to skillet with potato mixture. Heat through; sprinkle with parsley. Yield: 4 servings.
Originally published as Colcannon with Onions and Leek in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p193

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