Colcannon is a traditional Irish dish, originally served on Halloween. Similar to King Cake at Mardi Gras, it was laden with gifts. A ring, a thimble, three and six penny bits were all concealed inside.
This is our favorite way to prepare Colcannon. Inspired by leftovers, you can also use your leftover Corn Beef, boiled potatoes and Cabbage for this dish.
- 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 or 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
Photo Credit: Julie Cecchini