Colcannon Recipe?

Question

I read someplace that colcannon consisted of cabbage cooked in milk. Is this so? Also that mace was one of the ingredients. Is there a substitute for mace? None to found round here! Any Irish/Scottish descendents wish to share their family recipe with me? I can do a receipe search, just hoping

someone has a special one! Thank you and have a happy Saint Patrick's Day!

Answer 1

Colcannon



This simple dish is traditionally associated with the harvest and often served at Samhain.

1 med. head of cabbage - OR - equivalent amount of kale  

2 lbs. potatoes

2 medium leeks

1 cup milk

mace, ground black pepper   ***

1/2 cup butter or margarine

Quarter and core the cabbage.

Cover the cabbage with water and boil until tender (about 12-15 minutes). Chop the cabbage when cool enough to handle.

Clean and chop the leeks.

Cover the leeks with the milk, heat until almost boiling, then simmer until the leeks are tender. Set aside.

Peel the potatoes and boil until tender.

Mash or rice the potatoes. Stir in the leeks and milk, adding a bit more milk if need to have a smooth consistency.

Add a small amount of mace and ground pepper, to taste.

Mix in the cabbage and butter.



Colcannon

1 lb. kale

1 1/2 lb. potatoes

8 Tbsp. butter

1 cup finely chopped leeks

Salt and freshly ground pepper

1/2 cup finely chopped onions

1/2 - 3/4 cup light cream

1 Tbsp. finely chopped parsley

Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop finely. Set aside. Peel potatoes; boil in salted water.

Meanwhile, heat 2 Tbsp. butter in a skillet and gently stew the leeks until tender, 5 - 10 min. Add the chopped kale and saute over high heat, stirring to evaporate excess moisture. Turn the heat to low, add 2 Tbsp. of the butter and slowly cook the leeks and kale for 5 - 10 min. longer. Season with salt and pepper to taste.

In a small skillet, brown the onions in the remaining butter. When the potatoes are tender, drain and mash them. Whip in the kale and leek mixture and one tsp. salt. Heat cream and gradually beat in until mixture is smooth, creamy, yet firm. Season with salt and pepper. Reheat if necessary and mound in a hot dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with the chopped parsley.

Note: ***

substitution for mace is nutmeg or cinnamon and pepper combined.

Mace has a warm, spicy flavor that is subtler, but similar to nutmeg's.  

Mace's strong aroma is similar to a combination of pepper & cinnamon.

hope these help.  good luck and enjoy.

Answer 2

Just looove Colcannon cant improve on recipes that are posted as they are the same as mine my mi and grandma s but the bacon one is the best just try not over cook cabbage or kale and dont use to much liquid being half Irish and half Scots decent this was and is an old family fav very economical too !!!!!!!!

Answer 3

2 1/2 pounds potatoes, peeled and cubed

4 slices bacon

1/2 small head cabbage, chopped

1 large onion, chopped

1/2 cup milk

salt and pepper to taste

1/4 cup butter, melted

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.

Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.