Colcannon Irish Winter Vegetable Casserole Recipes

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)

Steps:

• Cook the potatoes and parsnips in water until tender.
• While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
• Next, cook the kale or cabbage and have warm and well chopped.
• Drain the potatoes, season with mace, 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 or cabbage and butter.
• The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
• Garnish with parsley.
• Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
• Drain vegetables, blend with milk and margarine as above and garnish with parsley.

IRISH COLCANNON - CASSEROLE

Steps:

• Preheat oven to 350°F (176°C)
• Cook bacon in a skillet until crispy. Set cooked bacon aside and reserve bacon fat from cooking. Dice the bacon.
• Next saute the baby kale in the skillet with the bacon fat until wilted. This will only take about a minute. Remove wilted baby kale and set aside.
• Next, add the peeled and sliced potatoes to a pot and cover with water. Bring to a boil and cook for 10 minutes until tender. Drain and add to a mixing bowl with softened butter. Whip the potatoes with a hand mixer until creamy. Add the heavy cream and mix to combine.
• Next - Add the salt, pepper, mayonnaise (or sour cream) to the potato mixture. Mix to combine.
• Finally, add the wilted baby kale greens, half of the diced green onions, half of the diced bacon and half of the grated cheese to the potato mixture and stir to combine everything together.
• Add the potato mixture to a casserole dish and top with the remaining shredded cheese. Bake for 20 minutes or until the cheese is melted. Garnish the top of the casserole with the remaining diced scallions and bacon.

IRISH COLCANNON

Steps:

• Scrub and cut the potatoes into quarters, and place in a large pot of water. Bring to a boil, and cook until potatoes are tender.
• Place the cabbage, onion and water in a large pot and turn heat on to high. When the water starts to boil and sizzle (about a minute), cover the pot with a lid and reduce heat to low, and cook for about 8 minutes until they are tender, not mushy.
• Using a potato ricer, press the potato into the pot of cabbage and onion until all of the potato pieces have been pressed (remove the skins between pressings). Add the butter, cream, salt and pepper and gently mix until it is thoroughly combined. Taste to see if any more seasoning is necessary.
• Serve warm. If desired, wrap the "coin, ring, and button" in some paper to tuck under the colcannon (you don't want your guests to choke)!

WONDERFUL WINTER VEGETABLE CASSEROLE

Steps:

• Wash and peel the carrots, potatoes, parsnips and rutabaga.
• Cut all the veggies on a diagonal into thin slices.
• I start this in a large Teflon pan with tight fitting cover, on the stove top to get some caramelization on the veggies and to bring out the flavors (about 15 minutes on med-high heat).
• Then I transfer into a corning ware square casserole dish and cover and cook in the oven (about 20 minutes or until tender and crumbs are browned).
• In a large pan heat oil and 1 tablespoon butter and sauté garlic for one minute.
• Layer the veggies; potatoes, carrots, turnips, rutabaga and onions into pan.
• Sprinkle with salt, pepper, sugar and orange juice and toss to distribute all the flavors.
• Cook covered over med-high heat (this steams them as browning is taking place).
• When bottom layer is just getting color, remove cover and begin to move the next layers up, cover again and keep rotating the vegetables until all have a chance to caramelize a bit.
• Remove from heat and toss with parsley and thyme and adjust salt and pepper to taste.
• Spoon vegetables gently into a buttered casserole dish.
• Cover with seasoned breadcrumbs and melted tablespoon of butter.
• Place casserole into a 350 degree oven- covered for 10 minutes; remove cover and let crumbs brown- 10 minutes.
• We like our vegetables with a little bite; not very soft.
• Pass a long fork into the casserole to test done-ness and this will determine the length of cooking time for you.