Calcannon

Colcannon is a conventional Irish dish made with pureed potatoes, kale or cabbage, milk, and margarine. Sometimes, different fixings are added also like laver (a sort of kelp), parsnips, green onions, leeks, or onions. It's normally presented with ham, frankfurters, or bacon.

It's a good, profoundly fulfilling dish that is likewise reasonable. This makes colcannon. an all year top choice; nonetheless, it holds an extraordinary spot in the conventional food sources of Halloween in which a little part is frequently held for the pixies and put under a hawthorn tree.

Ingredients:

• 2 pounds Yukon gold potatoes
• 4 medium green onions
• 1 cup whole milk
• 2 cups coarsely chopped steamed kale
• ¼ cup butter
• finely ground real salt

Instructions:

• Arrange the potatoes in a medium pot, and then cover with cold water by an inch. Bring it all to a boil over medium-high heat. Boil the potatoes until tender, about 15 minutes.
• While the potatoes cook, tip the green onions into a small saucepan, and then cover them with milk. Warm the milk and green onions together over medium-low heat.
• When the potatoes are tender, drain them in a colander and return them to the cooking pot. Pour the milk and green onions over the potatoes, and then dump in the steamed kale. Mash them all together until smooth and creamy, adjusting the seasoning as needed with salt.
• To serve, transfer the colcannon to a serving bowl, and make a well in the center of the mash with the back of a spoon. Drop the butter into the well, and let it melt in the heat of the potatoes and serve hot.
• Store any leftovers in the fridge for up to 5 days.

Enjoy your Calcannon and let us know your thoughts on the comment below!

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