Turmeric Colcannon
Time: 45 mins | Difficulty: 2/5 | Recommendation: Dinner, with some bacon or mushrooms on the side
Colcannon! It’s so delicious. Just mashed potatoes and cabbage or kale, with scallions, but you can do a lot with it, like adding turmeric here like I did! This recipe was adapted from a basic one from Lucy Madden’s “The Potato Year,” but I made a few adjustments: I sauté the cabbage instead of steaming it, to avoid the stinky cruciferousness you can get from introducing cabbage to hot water. I also added turmeric to the cabbage, because it’s a great flavor complement for both the cabbage and the potatoes. And I sautéd the scallions in a touch of butter before adding milk and boiling it for the potatoes. This makes about two servings, especially if you’re pairing with something like bacon, sausages, or mushrooms!
Ingredients/Tools:
2-3 potatoes
1/2 a head of cabbage
2 scallions, whites and greens chopped
100ml of milk
Lots of butter!
A potato masher (or I used a big slotted spoon)
Method:
Peel and chop the potatoes into big chunks, then set to a boil in salty water. Boil until they are soft enough to smush with a fork. Drain them when done and keep warm.
Chop the cabbage into small strips. Sauté in lots of butter and a touch of olive oil. When the cabbage is starting to brown, add salt, pepper, and turmeric. Cook it all down until the cabbage has started to wilt and looks a bit caramelized.
Once you’ve boiled the potatoes, add the scallions to the same pot in a bit of butter. Sauté for a couple minutes, then pour in the milk. Bring to a boil.
Add the potatoes back in the pot and mush them down into a mash. Add salt and pepper. Then add the cabbage in and stir it all until well combined.
Serve with the scallion greens on top and a big pat of butter!