ALISON'S COLCANNON
A traditional Irish potato dish, perfect with a roast or chicken!
Provided by MORGANLF
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
- Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 43.4 g, Cholesterol 23.6 mg, Fat 8 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 120.8 mg, Sugar 7.2 g
OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
MUSHROOM & POTATO SOUP
Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
- Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
- Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
Nutrition Facts : Calories 315 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
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