What is Colcannon soup Wikipedia?

Colcannon is an Irish dish made of cabbage or kale and mashed potatoes . Milk, butter, salt and pepper are usually added. It is usually eaten around Halloween.

Do you have to soak leeks before cooking?

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink . The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

How long does it take to cook leeks?

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

What is colcannon in English?

Colcannon (Irish: cál ceannann, meaning " white-headed cabbage ") is a traditional Irish dish of mashed potatoes with cabbage.

What does colcannon taste like?

Colcannon is full of flavor . If you like mashed potatoes, you'll most likely love this dish. The mashed potatoes get tons of flavor from the green onions and a nice texture from the chopped kale. We all love butter and milk in our potatoes, so that is also in this colcannon recipe with salt and pepper to taste!

What is the difference between colcannon and Champ potatoes?

What is the difference between Colcannon and Champ? Both Irish dishes, Champ is mashed potatoes with chopped spring onions (scallions) and milk. Colcannon is Champ with the addition of cabbage and sometimes some herbs .

What part of a leek do you eat?

The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough. If you do want to eat the dark green parts, be sure to saute them well so they soften.

Do you need to peel a leek?

Step 6: Wash Very Well Wash each half cylinder of leek under running water, making sure to peel back the layers . Leeks have a tendency to pick up dirt and sand in their layers as they grow, so you need to be vigilant about washing them well—even a few grains of sand are enough to ruin a dish.

What part of the leek do you cut off?

I recommend trimming off at least half of the uppermost dark green leek pieces: At the very top, they're pretty leathery and just not that tasty. But the lowest inch or two of dark green pieces - right where the dark green meets the white portion of the vegetable - are much more tender and easier to cook with!

What part of the leek do you not use?

In the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.

Colcannon Recipe with Cabbage and Leeks

My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butter for an indulgent addition to your St. Patrick’s Day feast!

This time a few years ago, I’d never tasted colcannon. I hadheard about the classic Irish potato dish so many times, and somehow, St. Patrick’s Day came and went every yearwithout any colcannon on my table.

When I finally got around to making it, each buttery spoonful on my plate carried the weight of mixed emotions. (That sounds dramatic, but it’s true.) On one hand, the potatoes were incredible: rustic, hearty, and somehow still fluffy. They were unlike any potato dish I’d eaten.

At the same time, as someone who’s weak in the face of good mashed potatoes, I was thoroughly annoyed with myself for not having made them sooner. To think of all of the St. Patrick’s Day dinners I could’ve zhooshed up with a bowl of colcannon!

I’ve made colcannonseveral times since, testinga couple of different flavor variations. This recipe, with sautéed Savoy cabbage and leeks, has become our favorite. It’s amazing alongside my Beer Braised Corned Beef or Instant Pot Corned Beef,lamb, or even roasted chicken.

Bottom line: whether or not it’s St. Patrick’s Day, if it’s a dinner that deserves a comforting, grab-a-spoon-and-dig-in potato side, colcannon is a recipe to consider!

Exactly What is Colcannon?

Colcannon is Irish for “white-speckled cabbage.” Recipes vary by region and cook, but most combine the potatoes with kale, and/or cabbage.

As I’ve sharedmany times before, I’m something of a leek fiend, so exploring a leek colcannon version was high on my list. In the end, the combination of sweet leeks with the tender cabbage and ultra-creamy potatoes won my heart.

Many traditionalcolcannon recipes call for boiling the vegetables with the potatoes until tender, whilevariationsutilize a sautéing or pan-roasting method. After having tried both, I preferto sautéthe vegetables. Thecaramelization that both the cabbage and leeks develop bring a great depth of flavorto the otherwise blank canvas of the mashed potatoes.

What Kind of Potatoes Are Best For Colcannon?

Traditionally, colcannon is made with either russet or red-skinned potatoes. I like using russet for their higher starch content and lower moisture. In this particular recipe, I find that they produce the fluffiest base for the caramelized vegetables.

Don’t Forget the Irish Butter!

If there’s oneelement of colcannon that’s consistent across recipes (aside from potatoes, of course), it’s butter, and plenty of it.

I incorporate butterboth into the potatoes themselves with the sautéed vegetables, anddrizzle it over the dishbefore serving. As each scoop of colcannon is served, the spoon dips through a well of pooled butter in the center of the bowl.

If you’re able to source it, useIrish butter for an extra boost offlavor, as I did here.It’s a bit softer than other butters on the market with an ultra-fresh, creamy taste, and a beautiful golden color. Many grocery stores are now stockingit regularly in their dairy sections.

Are you hungry yet? Grab a spoon. Thesegorgeous potatoes arewaiting for you.

📖 Recipe

Creamy Leek and Cabbage Colcannon

My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butterand dig in for an easy addition to your St. Patrick's Day feast!

Ingredients

▢ 2 pounds russet potatoes , cleaned, peeled, and cut into 1-inch wedges
▢ 2 leeks (white and light green parts only), cleaned thoroughly and sliced into ¼-inch rounds
▢ 3 cups finely-shredded savoy cabbage (about ¼ of a head), packed
▢ 1 large garlic clove , minced
▢ 6 tablespoons unsalted butter , divided
▢ 1 cup half and half *
▢ kosher salt and freshly ground black pepper
▢ snipped chives (for garnish)

Instructions

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, 1 teaspoon kosher salt, and ½ teaspoon freshly-ground black pepper. Cook over medium-high heat, stirring frequently, until cabbage is just starting to brown, 5-8 minutes.
Add leeks and an additional ½ 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.
To serve, mound potatoes into a serving bowl, and use a spoon to create a shallow well in the center. Melt the remaining 2 tablespoons of butter and drizzle it over the potatoes, allowing it to pool into the well. Scoop potatoes, catching some of the melted butter with each serving. Garnish with snipped chives.

Notes

*Keep in mind that the potatoes may look loose when the half and half is first added, but will naturally thicken as you mash the mixture, and within about 5 minutes of standing. If you prefer your mashed potatoes stiffer, reduce liquid to ¾ cup.

I love using Irish butter in these rich potatoes. I generally use unsalted in the potatoes themselves so I can better control the saltiness of the dish. I’ll often use salted butter in the melted drizzle on top for an extra-luscious finish.

Nutrition Estimate

About our Recipes:Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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Colcannon Recipe with Cabbage and Leeks - Striped Spatula (2024)