My Colcannon Recipe - Allrecipes.com
My Colcannon Recipe
  • READY IN 50 mins

My Colcannon

Recipe by  

"Colcannon the first time around (usually) doesn't have meat in it. Subsequent days after it was made, corned beef or bacon might be added to revive it from the fridge. This is another first night option of how to make it."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. While potatoes are boiling, place the cabbage into a pot with several tablespoons of water; cover, bring to a boil over medium heat, and reduce heat to medium-low. Cook the cabbage until tender, 10 to 15 minutes. Pour off any excess liquid, and set the cabbage aside.
  3. Place the sliced leeks, milk, caraway seeds, and anise seeds into a large saucepan over medium-low heat, and bring to a simmer. Cook the leeks until soft, about 10 minutes, stirring occasionally. Add the butter, and season with salt and pepper; let the mixture stand off the heat until the butter melts.
  4. Mash the potatoes with a masher in a large bowl, and stir in the leek mixture until the mashed potatoes are slightly chunky. Stir in the cooked cabbage, and serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Dec 29, 2010

This is yummy and creamy. I devised a healthier version: Use chicken broth and 1 TB of butter instead of the milk and 1/4 cup butter. If you don't have the carayway and anise, some dashes of nutmeg adds a nice touch. Potatoes actually are better after cooled in the fridge (the starch compounds change). And throwing diced ham, or other salty meat if you happen upon some make this a hit with the kiddos.

 
Mar 17, 2013

Comfort food at it's best! Love the taste of the seeds! I'll be making this again!

 

4 Ratings

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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