Healthy Irish Fare, Colcannon

This is our favorite way to prepare Colcannon, but you can also use your leftover Corn Beef, boiled potatoes and Cabbage for this dish.  It was really inspired by leftovers! To find out the history of this fantastic Irish Dish, click here. 

• 2 1/2 pounds potatoes, peeled and cubed
• 2 large parsnips, peeled and chopped
• 4 slices cooked bacon or ham, chopped (optional)
• 1 small bunch kale, chopped
• 1 large onion, chopped
• 1/2 cup milk (can be soy or rice milk)
• 1/4 cup butter (can be soy butter ot 2 tbsp olive oil)
• 2 tsp Dill Salt
• 1/2 tsp Beau Monde Seasoning

Place potatoes and parnips in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. saute the kale and onion in 1 tbsp butter or olive oil until soft and translucent. Drain the cooked potatoes, mash with milk and season with Dill Salt. Fold in the bacon or ham, kale, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter and Beau Monde Seasoning. Serve immediately.

More Veggie Recipes

• Julienne Vegetable Salad
• Ruttabaga and Turnip Slaw
• Parsnip Pizza
• Tomato Basil Soup

Photo Credit:  The Passionate Cook