POTATO LEEK SOUP WITH CABBAGE
This soup is a delicious but healthy comfort food for a cold winter day! Fairly simple to prepare, it is great for a weeknight dinner, or to keep in the fridge for lunch. I haven't tried freezing it, but it keeps several days in the fridge. It does thicken up, especially as it chills, so for a thinner soup, increase the broth by another cup or so.
Provided by Erin KG
Categories Clear Soup
Time 45m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, melt the butter on low heat.
- Add in your chopped onion and simmer until they start to turn translucent.
- Add in your leeks and garlic, stir, and cover.
- Simmer for 5-8 minutes or until the leeks are softened.
- Add the cabbage, stir, and let simmer covered another 5-8 minutes until soft.
- Add your potatoes, broth, thyme, and bay leaf. Bring to a boil.
- Turn the heat down and simmer covered until potatoes are cooked (15-20 minutes depending on the size of your potatoes).
- Add salt and pepper as desired.
MASHED POTATOES WITH LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
- Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
- Transfer the potatoes to a bowl; top with the remaining butter before serving.
COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)
Steps:
- Gather the ingredients.
- Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
- Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
- Enjoy!
Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 21 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 4 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
IRISH COLCANNON WITH SPRING ONIONS AND LEEKS
Colcannon is a traditional Irish dish that combines mashed potatoes and cabbage. The addition of green onions and leeks punches up the flavors. It's a delicious side that pairs well with any meat. -Angela Spengler, Clovis, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, place cabbage in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender., Drain potatoes; mash with milk, salt and pepper. Set aside. In a large skillet, saute onions and leek in butter until tender. Drain cabbage; add to skillet with potato mixture. Heat through; sprinkle with parsley.
Nutrition Facts :
ROASTED POTATOES, LEEKS AND CABBAGE
Plain old cabbage becomes a delight when roasted alongside potatoes and leeks. Roasting vegetables has become increasingly popular, because it really turns the ordinary into the extraordinary. The leeks really add a mild onion flavor to make this dish extra-tasty. Sometime, I also throw in some baby carrots too.
Provided by JackieOhNo
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
- In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
- Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.
MASHED POTATOES WITH LEEKS AND GARLIC
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- In a large heavy skillet cook the leeks and 4 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or until they are very tender, and keep them warm. In a kettle combine the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water to cover the potatoes by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes and garlic in a large colander, return the potatoes to the kettle, reserving the garlic, and cook them over moderate heat, shaking the kettle, for 30 seconds to let any excess liquid evaporate. Peel the reserved garlic, force the garlic and the potatoes through a ricer or the medium disk of a food mill into a bowl, and stir in the remaining 2 tablespoons butter, the leeks, the milk, and the salt and pepper to taste.
LEEK MASHED POTATOES
Steps:
- Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
- While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
- Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
- In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.
MASHED POTATOES AND LEEKS
This mashed potatoes and leeks recipe is simple, takes no more time than a regular bowl of mash and gives the kids an extra serving of nutrition from the leeks. Yum.
Provided by Stephanie
Categories Sides
Number Of Ingredients 4
Steps:
- Put a large pan of water on the cooker top and bring to the boil
- Add the potatoes and boil until very soft, drain and put them back into the pan
- While the potatoes are cooking, add ½ tbsp butter and pan fry the sliced leeks, moving them around the pan to stop them burning. If they start to catch, add a tbsp of two of water and allow the water to simmer until it's gone. Fry the leeks until they're soft. Take off the heat and out to one side
- Add the rest of the butter to the potatoes and season well. Mash the potatoes until super smooth and creamy
- Gently fold the leeks into the potato
- Serve
LEEK AND CABBAGE MASHED POTATOES
Categories Potato Vegetable Side Sauté Thanksgiving Low Fat Leek Fall Cabbage Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Peel potatoes and quarter. Cut cabbage into 1-inch squares. In a 5- to 6-quart kettle cover potatoes and cabbage with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
- While vegetables are simmering, cut pale green and white parts of leeks into 1/2-inch pieces and in a bowl of cold water wash leeks well. Lift leeks from water into a colander to drain. In a saucepan simmer leeks in broth, covered, until very tender, about 20 minutes. Drain leeks in a sieve set over a bowl and reserve cooking liquid.
- Drain potatoes and cabbage in a colander and transfer to a large bowl. With a potato masher mash mixture. Stir in leeks, adding some of reserved cooking liquid to thin potatoes if desired. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.
More about "leek and cabbage mashed potatoes food"
IRISH COLCANNON - IRISH MASHED POTATOES - LORD BYRON'S …
From lordbyronskitchen.com
3.3/5 (31)Total Time 1 hr 10 minsCategory Side DishCalories 284 per serving
- On medium heat, begin by sautéing the chopped onion and garlic in the olive oil until translucent. Add the leeks and continue to sauté for 15 minutes.
- Add the cabbage and continue to sauté for 15 minutes. You will want the cabbage, leeks, and onions to really cook down and wilt.
- While the leeks, onions, and cabbage mixture is cooking, prepare the boiled potatoes by cutting them into large chunks and just lightly pressing down onto each chunk with a fork. Do not over mash them, just break up the chunks a little. Place the potatoes back into the pot.
BUTTERED CABBAGE AND LEEKS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Servings 4Calories 46 per servingEstimated Reading Time 40 secs
- Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again.
- Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.
COLCANNON RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (49)Estimated Reading Time 6 minsServings 4
- Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.
- Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
- Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
- Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.
COLCANNON MASHED POTATOES WITH CABBAGE AND LEEKS
From finedininglovers.com
1.6/5 (20)Total Time 55 minsServings 4
MASHED POTATO WITH LEEKS - DAYLESFORD
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Estimated Reading Time 1 min
MASH AND LEEKS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Category Side
CREAMY MASHED CAULIFLOWER AND LEEKS RECIPE
From thespruceeats.com
4.5/5 (22)Total Time 35 minsCategory Side DishCalories 134 per serving
ROAST BEEF WITH RED CABBAGE AND MASHED POTATOES | RECIPE ...
From kitchenstories.com
4.5/5 (17)Category MainServings 4Total Time 2 hrs 40 mins
- Preheat oven to 180°C/300°F. Roughly chop leek and celery. Peel and cut carrot and shallots. Quarter tomato. Set aside.
- Salt beef. Heat oil in a heavy-bottomed, ovenproof pot over medium-high heat and sear beef on all sides. Add chopped vegetables, tomato purée, and peppercorns and fry for approx. 10 min. Deglaze with beef stock.
- Cover pot with lid, then place in the oven and roast at 180°C/300°F for approx. 120 min. Throughout roasting, occasionally baste beef with pan drippings.
- Add red cabbage to a large saucepan and season with juniper berries, cloves, and bay leaves. Warm over medium heat for approx. 8 – 10 min., then keep warm over low heat until serving.
IRISH COLCANNON (MASHED POTATOES & CABBAGE) - HOUSE OF ...
From houseofnasheats.com
5/5 (2)Total Time 40 minsCategory Side DishCalories 422 per serving
- Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 15-20 minutes, until fork tender. When soft, drain the potatoes in a colander and set aside.
- In the same pot that the potatoes were boiled in, melt 2 tablespoons of the butter over medium-high heat. Add the chopped cabbage, season with salt and pepper, and saute until the cabbage softens, around 5-7 minutes. If you want to add kale as well (or use it instead of cabbage altogether), cook the kale for the last 3-4 minutes since it doesn't take as long to wilt as the cabbage does. Add the chopped green onions for the last minute or two. Transfer to a bowl.
- Return the potatoes to the pot and mash them using a potato masher, then stir in the cream and 4 tablespoons of the remaining butter, reserving 2 tablespoons of butter for finishing the potatoes. Stir in the cabbage and green onions, and season with salt and pepper, to taste.
- Transfer the colcannon to a serving bowl and top with the remaining butter to melt over top. Serve immediately.
COLCANNON RECIPE WITH CABBAGE AND LEEKS - STRIPED SPATULA
From stripedspatula.com
5/5 (4)Total Time 30 minsCategory Side DishCalories 449 per serving
- Boil potatoes in a large pot of water with a pinch of salt until tender, about 15 minutes. When cooked, a paring knife can be inserted into the centers and removed without resistance. Drain potatoes well and return to the hot pot. Let stand a few minutes to allow any remaining moisture to evaporate.
- While potatoes are boiling, melt 4 tablespoons butter in a large skillet until foaming subsides. Add cabbage and 1 teaspoon each kosher salt and black pepper. Cook over medium-high heat, stirring frequently, until cabbage is just starting to brown, 5-8 minutes.
- Add leeks and an additional 1/2 teaspoon of salt. Continue cooking, stirring often, until vegetables are tender, 5-8 minutes more. Add garlic, and cook for an additional minute. Stir in half and half, bring to a simmer, and remove from heat.
- Stir vegetables and half and half into the cooked potatoes. Use a potato masher to fully combine and mash to desired consistency. Potatoes will thicken a bit as they stand. Season to taste with salt and pepper.
POTATO & LEEKS CASSEROLE - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Side Dishes, Vegetarian DishesCalories 267 per serving
- Prepare leeks by slicing and cleaning them, as per link in the post. Lightly spray a 1.5-2 quart baking dish. Preheat oven to 375 degrees F
- Heat a large skillet over medium-high heat. Heat the olive oil and add the leeks. Cook until leeks are translucent, about 5 minutes; set aside.
- Add the 1 tbs butter and mash until smooth. Add the milk in small amounts until potatoes are creamy, yet hold their body. You may not use all the milk.
IRISH COLCANNON WITH CABBAGE AND LEEKS - FLIPPED-OUT FOOD
From flippedoutfood.com
4.7/5 (3)Total Time 40 minsServings 6Calories 261 per serving
- Fill a 7–8 qt. pot 3/4 of the way with water and bring to a boil. Add the potatoes and boil gently until a knife slips in and out of the potato pieces without any resistance (15–20 min).
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the leeks; sauté until softened, but not brown. Add the garlic. Sauté an additional minute. Add the cabbage; stir to combine. Lid the skillet and reduce heat to medium-low, stirring occasionally, until the cabbage is soft. Remove from heat.
- When the potatoes are soft, drain well and return to the pot. Add the butter and stir to combine. After the butter has melted, add the sour cream and milk. Mash to desired consistency with a potato masher (don't worry about getting every lump out: you won't notice them with the cabbage). Add the cabbage and leek mixture along with salt and pepper. Mix well and taste for seasoning, adjusting as necessary.
COLCANNON RECIPE (CABBAGE AND POTATOES) | YELLOWBLISSROAD.COM
From yellowblissroad.com
Reviews 5Category Side DishServings 4-6Estimated Reading Time 4 mins
- Bring a large pot of water to a boil. Peel the potatoes and cut them into 1/2-inch pieces. Add the potatoes to the boiling water and cook for 20-25 minutes, or until fork tender. Drain the potatoes and return to the pot.
- While the potatoes are boiling, melt the butter in a large skillet over medium to medium-high heat. Add the leeks and cook for 5 to 7 minutes or until the leeks are tender and are slightly caramelized around the edges.
- Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent burning. Add the cabbage and stir to combine. Cook for another 6 to 8 minutes (stirring often), or until the cabbage has wilted a bit and is tender. Reduce heat to low and keep warm while you finish the potatoes.
- Mash the cooked potatoes until almost all of the lumps are gone. Add the 1/4 cup cream to the potatoes and stir to combine. Add more cream as needed until your desired consistency is reached. (You made need more or less than 1/2 cup. It depends on how you like your potatoes.)
IRISH POTATOES WITH CABBAGE - PLANT-BASED DIET RECIPES - MEAL
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4.7/5 (15)Total Time 50 minsCategory Main Dish
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until just tender, 10–15 minutes. Be careful not to overcook the potatoes and create a mushy texture.
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IRISH MASHED POTATOES (COLCANNON) - THE FOOD BLOG
From thefoodblog.net
5/5 (7)Total Time 40 minsCategory Side DishCalories 334 per serving
- Put the quartered potatoes in a large pot and fill it with enough cold water to cover the potatoes by one inch. Add 2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, 12-15 minutes
- Drain potatoes in a colander. Immediately return the drained potatoes to the still-warm pot. Put the pot over low heat and shake until the potatoes are dry. Remove from heat.
- While potatoes are cooking, heat 2 tbsp butter in a large skillet over medium-high. Add the garlic, leeks and cabbage. Cook, stirring, until the cabbage is softened; about 5 minutes.
CREAMY LEEK MASHED POTATOES RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Servings 6
- Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potatoes are tender. Drain, and keep warm.
- Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
- Melt 2 tablespoons butter in a large skillet over medium-high heat; add leeks, and saute 5 minutes. (Do not brown.)
- Mash potatoes with a potato masher; stir in remaining 1/2 teaspoon salt, 1/2 cup butter, and next 3 ingredients until blended. Stir in leeks.
VEGAN COLCANNON WITH LEEKS RECIPE – GARLIC HEAD
From garlic-head.com
- Begin by slicing potatoes into roughly 1 inch cubes. Add to a large pot and cover with water. Add a pinch of salt and bring mixture to a boil. Reduce to a rapid simmer and let cook uncovered, until a fork stuck in the potatoes can poke through without resistance, but not so long that the potatoes fall apart. This typically takes about 2o minutes for my but can take longer (up to 40 minutes) if you use a different kind of potato or have them cut into larger cubes. Remove from heat and drain in a colander. If desired, let cool and slip the skins off each cube (I skip this step as I don’t mind the skin). When finished, add potatoes back into the pot.
- Heat olive oil/butter in a skillet over medium. Add leek and shallot and season with a large pinch of salt. Sauté for 5 minutes until mixture takes on a bit of color.
- Add cabbage and stir to combine. Let cabbage cook to soften, a few minutes more. The cabbage should release some water. Add kale on top of cabbage and cover with a lid to steam for a couple of minutes to soften. Stir, add another pinch of salt and minced garlic and cook 30 seconds more. Remove from heat and set aside
- Mash your potatoes with a masher or a large fork. Do not try blending them, as this can cause excess starch to release and make the potatoes “gummy.” Add half of the milk and stir to check consistency. Potatoes drink up liquid quickly, so you’ll likely want to add the rest of the milk to create a more creamy texture.
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Author Reader's Digest EditorsEstimated Reading Time 1 min
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