Ingredients
Units
Scale
- 450g (1 lb) parsnips
- 450g (1 lb) potatoes
- 450g (1 lb) cabbage, central rib removed and finely sliced
- 1 large onion
- 250ml (8 fl oz) milk
- 55g (2 oz) butter
- salt and freshly ground pepper
Instructions
- 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.
Notes
- If you are placing the Colcannon in a serving bowl, add a chunk of butter on top as a garnish.
- Traditionally the Irish use curly kale instead of cabbage.
- If you prepare your vegetables less sweet, omit the parsnips and double up on the potatoes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 9.7 g
- Sodium: 385 mg
- Fat: 12.6 g
- Saturated Fat: 7.4 g
- Carbohydrates: 51.2 g
- Fiber: 8.3 g
- Protein: 6.8 g
- Cholesterol: 31 mg