Irish Colcannon Winter Vegetable Casserole Recipes

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IRISH COLCANNON - CASSEROLE



Irish Colcannon - Casserole image

A delicious twist on the Irish Colcannon recipe transformed into a delicious casserole.

Provided by Julia Jordan | Julia's Simply Southern

Categories     Dinner

Time 50m

Number Of Ingredients 10

3 Slices of Thick Bacon
5 oz Organic Baby Kale
3 lbs Russet Potatoes, peeled and sliced
4 tbs Butter, softened
1/3 c Heavy Cream
1 tbs Mayonnaise (such as Duke's) or Sour Cream
1.5 tsp Salt (or to taste)
1/4 tsp Black Pepper
1 bunch of Scallions, diced
8 oz White Cheddar Cheese, grated

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.

Nutrition Facts : Calories 270 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 8 grams saturated fat, Sodium 521 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)



Irish Colcannon (Winter Vegetable Casserole) image

Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com.

Provided by Miss Annie

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb kale or 1 lb cabbage
1/2 teaspoon mace
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 bunch fresh parsley, chopped

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.

COLCANNON (IRISH WINTER VEGETABLE CASSEROLE)



COLCANNON (IRISH WINTER VEGETABLE CASSEROLE) image

Categories     Vegetable     Side     Low Fat     Vegetarian     Low Cal     High Fiber

Yield 4 Servings

Number Of Ingredients 11

1 lb Potatoes, sliced
2 medium Parsnips,peeled and sliced
2 medium Leeks
1 cup skim milk
1 lb Kale or cabbage
1/2 tsp Mace
2 large Garlic cloves, minced
1 tsp Salt
1/2 tsp Pepper
2 TBSP butter (or sub.)
1 bunch fresh Parsley, chopped

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.

WINTER VEGETABLE CASSEROLE



Winter Vegetable Casserole image

Make and share this Winter Vegetable Casserole recipe from Food.com.

Provided by Olha7397

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs russet potatoes, peeled and cut into 1 inch chunks
1 1/2 lbs rutabagas, peeled and cut into 1 inch chunks
1 small savoy cabbage, cut into 4 wedges, cored and cut into 1/2 inch slices
1/2 lb peeled carrot, thinly sliced
1 lb cream cheese, preferably natural, cut into small pieces
1/2 cup freshly grated parmesan cheese
salt and pepper
2 tablespoons unsalted butter

Steps:

  • Butter a 9 by 13 inch baking dish and preheat the oven to 350°F.
  • Place the vegetables in a large pot, cover with cold water and bring to a boil. Salt liberally. Cook until the potatoes are tender, 10-15 minutes. Drain well and return to the pot. Mash the vegetables, being concerned only that the potatoes are well mashed.
  • Stir in the cream cheese and Parmesan cheese and season with salt and pepper. Transfer the vegetables to the buttered baking dish and dot the top with butter. Bake for 45 minutes, until the top is lightly browned. You may prepare and refrigerate the casserole a day in advance. Remove from the fridge and bake for 1 to 1 1/4 hours until hot all the way through. Serves 6-8.
  • Screamingly Good Food Karen Barnaby.

Nutrition Facts : Calories 480.9, Fat 33, SaturatedFat 20.6, Cholesterol 100.7, Sodium 407.4, Carbohydrate 35.7, Fiber 5.6, Sugar 9.7, Protein 13.1

IRISH COLCANNON



Irish Colcannon image

Colcannon is a very traditional Irish dish which consists of mashed potatoes and cabbage. Traditionally colcannon was served at Halloween; The host would mix a coin, a button, and a ring into the colcannon and whoever found them had the following fortunes: coin meant wealth, button meant spinster or bachelor, and a ring meant marriage in the near future-- kind of fun! I like to serve this with Dublin Lawyer on top on St. Patrick's Day, just to change it up from the typical corned beef and cabbage. I also make this in lieu of mashed potatoes, just because it is so much more interesting. Enjoy!

Provided by Sommer Clary

Categories     Mashed Potatoes

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 8

4 cups shredded cabbage (about 1/2 of a cored head)
1 large yellow onion, chopped
1/4 cup water
6 large russet baking potatoes
1 cup heavy whipping cream
4 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
pepper, to taste

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)!

IRISH VEGETARIAN COLCANNON



Irish Vegetarian Colcannon image

There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve

Provided by Bergy

Categories     Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled and quartered
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon butter or 1 teaspoon margarine
2 onions
2 cloves garlic, mashed (not really Irish) (optional)
4 cups washed, shredded savoy cabbage
2 1/2 cups water
3 -4 cups green kale, washed,stalks removed and shredded
salt & pepper

Steps:

  • Boil the potatoes until tender (20-30 minutes).
  • Remove potatoes from water and save 1 cup of the liquid.
  • Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
  • While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
  • Add savoy cabbage and 1/2 cup water.
  • Cover and cook until the cabbage is tender.
  • Heat oven to 350F degrees.
  • In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
  • Mix everything together, Season well.
  • Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.

EASY IRISH COLCANNON



Easy Irish Colcannon image

Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.

Provided by Spy Glass

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
¼ cup butter, softened
½ cup half-and-half cream
salt and black pepper to taste

Steps:

  • Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g

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