It’s time to try my hand at colcannon! I have added it to too many recipe lists without ever trying it for myself. Colcannon is a traditional Irish potato mash with a whole heap of butter, sautéed greens (traditionally cabbage) and fried scallions (spring onions). You can use a variety of greens, any that benefit from being sauteed in lashings of butter and salt! Spinach, kale and Cavolo nero trade in nicely for cabbage. This version is a wee way away from traditional. But the butter remains in large quantity, so who’s going to complain!
Ingredients
2 large potatoes, cubed
¼ celeriac. cubed
6 TB butter or margarine
4 cloves of garlic, diced
1C cabbage (Shredded)
1C spinach
1 spring onion, sliced
¾ C milk of choice
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Onion and fennel topping
3TB oil
½ C sliced fennel
1 onion sliced
¼ tsp salt
1tsp sugar
1TB balsamic vinegar
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To finish
Salt and pepper to taste
Butter to finish
Fennel greens to sprinkle
1) Prep all your vege. Get a pan to medium heat and slowly cook out your onion and fennel with the salt. Once translucent and taking on colour add the sugar and balsamic vinegar. Reduce and set aside for later.
2) Place your celeriac and potatoes in a pot, cover with cold water and add a healthy dash of salt. Bring to the boil. Cook till soft.
3) While your potatoes are cooking, using the same pan as the onions and fennel sauté your greens and green onion in the 6 TB of butter. Add the garlic to cook out a little.
4) Drain the potatoes well, add to the pan and add ¾ C milk as well. Mash until smooth (Enough for your liking) adjust the seasoning.
5) Serve on a warm plate with the fennel greens, caramelized onions and fennel on top with a big knob of butter in the middle. The way to eat it is to take a spoonful, dip it in the melting butter and jam it in your gob! Try not to make a happy sound, I dare ya!