Turnip Colcannon Recipes

COLCANNON

Steps:

• Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
• Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
• Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
• Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.

EASY IRISH COLCANNON

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.

MASHED TURNIPS AND POTATOES WITH TURNIP GREENS

Steps:

• Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
• Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
• Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
• Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
• Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.

CARROT, PARSNIP AND POTATO COLCANNON

Steps:

• 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.
• 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.
• 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.

COLCANNON WITH TURNIPS,BACON, AND SAVOY CABBAGE

Steps:

• Add the potatoes and turnips to a large pot, cover completely with water (add a few big pinches of salt), then bring to a boil. Reduce to a simmer and cook the vegetables until they are easily pierced with a fork, about 25-30 minutes.
• Meanwhile, add a small drizzle of olive oil to a large dutch oven or heavy-bottomed pan. Add the bacon and cook over medium heat, until the fat is rendered and the bacon is crispy. Remove the crisped bacon from the pot, reserving the rendered fat.
• Add the sliced onion to the rendered bacon fat and saute for 3-4 minutes, until the onion softens slightly. Add the cabbage to the pot and saute for 12-15 minutes, until the cabbage is very tender. Season with salt and pepper.
• Once the potatoes and turnips are cooked, drain well, then return them to the pot. Add the sour cream and a pinch of salt and pepper. Using a potato masher, coarsely mash them, then add to the pot with the cabbage and onion. Stir in the crisped bacon (reserve some for garnish) and season with salt and pepper to taste.

TURNIP COLCANNON

Steps:

• Boil the potatoes for 20 mins, adding carrots for the last 5 mins. Drain, spoon out the carrots, then mash the potatoes with cream and butter. Fry the carrots, turnips and garlic in oil for 10 mins; add the cabbage for the final 2 mins. Mix with the mash in an ovenproof dish and season. Can be made up to 1 day ahead.
• To serve, grill for 5-10 mins or, if made ahead, bake at 200C/180C fan/gas 6 for 20 mins.

GLAZED TURNIPS

Steps:

• Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
• Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

SCOTTISH RUMBLEDETHUMPS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
• Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
• Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
• Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
• Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
• Serve piping hot as a side or main dish and enjoy.

TURNIP COLCANNON

Steps:

• 1 Separate the turnips from their greens
• 2 Rinse the greens well, then coarsely chop them
• 3 Peel the turnips, then coarsely chop them
• 4 Bring a large pot of water to a boil over medium-high heat
• 5 Add a generous pinch or two of salt
• 6 Add the turnips and cook (uncovered) for 15 to 20 minutes, until they are soft
• 7 Add the greens to the pot; cook for about 3 minutes; by this time the turnips should be quite soft and the greens should be bright green and tender
• 8 Drain the turnips and greens in a colander and then return to the empty pot (off the heat)
• 9 Add the butter and heavy cream, then use a potato masher to crush everything together
• 10 Season lightly with salt and serve hot

IRISH COLCANNON

Steps:

• Melt 1 tablespoon of butter in a large skillet. Saute onions and garlic until soft and fragrant. Add Cabbage and Kale and cook until soft. Set aside.
• Cook turnips until soft and mashable. Mash turnips with almond milk, cream and butter, adding the lecithin if using.
• Season turnip mixture with salt & pepper.
• Stir in cabbage and kale mixture.

DUBLIN PARSNIP COLCANNON

Steps:

• Peel the potatoes and parsnips, and place them in a saucepan filled with salted, boiling water. When the potatoes and parsnips are cooked, strain off the water, add the milk and mash.
• While they are cooking, bring a pot of well salted water to the boil. Cook the cabbage until the leaves are tender. Drain and set aside.
• Melt the butter in a large frying pan and fry the onions until soft and sweet. Add the cabbage and stir well to get everything thoroughly coated with butter. Add the cabbage mixture to the pot with mash and stir well.
• Season to taste. Serve immediately.

KOHL CANNON OR COLCANNON

Steps:

• Cook cabbage, turnip, onion, and carrot for about 45 minutes in enough water to cover well.
• Add peeled and sliced potatoes.
• Cook until potatoes are soft and tender.
• Drain and mash all together.
• Add butter, salt, and pepper.
• Heap into a warm bowl; bury your favors in the Kohl Cannon; make a small crater in center and add more melted butter.
• Serve Hot!

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

Steps:

• Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
• Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.