parsnip colcannon

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Parsnip Colcannon

 

Recipe By :World Cuisine: Ireland

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound parsnips

1 pound floury potatoes

1 pound green cabbage (see note) -- finely shredded

7 ounces milk -- (full fat)

1 bunch green onions -- finely chopped

1 pinch ground nutmeg

4 tablespoons butter -- divided

salt and black pepper

 

1. Chop the parsnips and potatoes into chunks. Cook together in boiling salted

water for about 10 minutes until tender; drain. Return to the pan, cover and

leave to dry for 5 minutes. cook the cabbage in a separate pan, drain and chop

finely.

 

2. Simmer the milk with the spring onions and nutmeg for 5 minutes. Mash the

potatoes and parsnips, cabbage, onion milk, half the butter; season.

 

3. Spoon into a dish, make a well and put in the remaining butter. Grind over

pepper.

 

Description:

" vegetarian: parsnips, potatoes, cabbage, scallions "

Cuisine:

" Ireland "

Source:

" BBC Good Food 2000 March "

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Per Serving (excluding unknown items): 235 Calories; 10g Fat (34.7% calories

from fat); 6g Protein; 34g Carbohydrate; 6g Dietary Fiber; 25mg Cholesterol;

138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk;

2 Fat.

 

NOTES : " Colcannon is made with kale or cabbage and although I prefer the

sweeter flavor of Savoy cabbage, the choice is yours. It has many variations:

adding parsnip is a popular one in my family. You could also use leek or

Brussels sprouts instead of cabbage. " --Mary Cadogan, Food Director BBC Good

Food Magazine

 

Nutr. Assoc. : 0 2135 773 4138 0 0 0 0

 

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