COLCANNON WITH CRISPY LEEKS
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in butter, if they're used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
- Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
- To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
- Now add the potatoes to the skillet and mash them (so they're either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
- Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.
BROCCOLI CROWN, LEEK AND POTATO COLCANNON
As a last minute deferral to the need to have a green vegetable on the menu at Thanksgiving, we often choose broccoli. Broccoli on its own can be boring, but not in this dish, where it is cooked just until bright green and soft enough to easily chop fine and mix with mashed potatoes. The broccoli remains bright and tints the mashed potatoes pale green, with pretty green specks throughout.
Provided by Martha Rose Shulman
Categories side dish
Time 45m
Yield 6 cups, about 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt generously. Meanwhile, cut away thick stems of broccoli crowns as close to the crown as possible, but leave crowns intact. Set aside stems for another purpose (such as pickled broccoli stems). When water comes to a boil drop in the broccoli crowns. Boil 5 minutes, flipping them over from time to time so they cook evenly. Using tongs, carefully transfer to a bowl of cold water, then drain thoroughly, place on a dish towel to drain more, then chop fine and set aside in a bowl.
- Add potatoes to the pot, turn down heat to medium-low and boil gently, partially covered, until potatoes are tender, 25 to 30 minutes. Drain, return to pot and cover tightly. Let potatoes steam in the dry pot for 5 minutes or longer.
- Heat olive oil over medium heat in a heavy skillet and add leeks. Cook, stirring often, until they begin to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, about 3 to 5 more minutes. Remove from heat.
- Mash potatoes with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Season generously with salt and pepper. Add finely chopped broccoli and beat together. Heat butter with 3/4 cup of the milk until butter melts and beat into mashed potatoes. Stir in leeks and mix until well blended. If desired, add the last 1/4 cup milk. Taste and adjust salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 384 milligrams, Sugar 3 grams, TransFat 0 grams
DANDELION OR CHARD COLCANNON
There are two choices here for the greens. Dandelion greens are bitter and chard is not, or only slightly so. I think the potatoes taste particularly sweet against the bitter dandelion greens, but if you don't want such a profound contrast, use chard. Make sure to remove the stringy stems from the dandelion greens (which, Jennifer McLagan writes in her book "Bitter," is really dandelion chicory and not the wild greens that like to take over your lawn and garden). The dandelion greens will retain their tough texture even when cooked, which also contrasts nicely with the soft, comforting potatoes, but it is a good idea to chop them finely. I don't peel the potatoes; I like to mash them skins and all. Bunches of either red or green dandelion greens will work here.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 40m
Yield About 4 cups, serving 6
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
- Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
- Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
- Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk. Season to taste with salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 3 grams, TransFat 0 grams
CARROT, PARSNIP AND POTATO COLCANNON
Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light colcannon. Because parsnips can be fibrous, this is one instance where I recommend straining the mixture or putting it through a food mill.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mess strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
MASHED POTATOES WITH KALE (COLCANNON)
Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
- While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
- Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams
LEEK & BROCCOLI SOUP WITH CHEESY SCONES
Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe
Provided by Sara Buenfeld
Categories Lunch
Time 50m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 14
Steps:
- Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
- Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
- To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
- If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.
Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
More about "broccoli crown leek and potato colcannon food"
BROCCOLI, LEEK AND POTATO SOUP RECIPE
From greatbritishchefs.com
CROCKPOT CHICKEN AND BROCCOLI - WELL PLATED BY ERIN
From wellplated.com
COLCANNON RECIPE | BON APPéTIT
From bonappetit.com
IRISH COLCANNON - IRISH MASHED POTATOES
From lordbyronskitchen.com
BROCCOLI CROWN, LEEK AND POTATO COLCANNON RECIPE - PINTEREST
From pinterest.com
RECIPES FROM NYT COOKING - ST. PATRICK’S DAY SIDE DISHES
From cooking.nytimes.com
POTATO COLCANNON — BREAKDOWN - ROTTEN.RECIPES
From rotten.recipes
BROCCOLI CROWN, LEEK AND POTATO COLCANNON RECIPE - NYT COOKING
From cooking.nytimes.cf
BEST SLOW-COOKER CHICKEN AND BROCCOLI RECIPE - DELISH
From delish.com
TRADITIONAL IRISH COLCANNON WITH LEEKS RECIPE – GARLIC HEAD
From garlic-head.com
COLCANNON (IRISH POTATOES WITH LEEKS AND KALE) | GOOD LIFE …
From goodlifeeats.com
BROCCOLI CROWN, LEEK AND POTATO COLCANNON – FOOD GARDEN
From foodgarden.com.au
BROCCOLI CROWN, LEEK AND POTATO COLCANNON - DINING AND COOKING
From diningandcooking.com
HOW TO COOK BROCCOLI (5 WAYS) | KITCHN
From thekitchn.com
BROCCOLI CROWN, LEEK AND POTATO COLCANNON RECIPE | RECIPE
From pinterest.com
6 WAYS TO COOK BROCCOLINI - WIKIHOW
From wikihow.com
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love