Recipe by Chef_irish: Colcannon My first colcannon. It's like your mother wanted to make sure you age some green leafy veggies. It's a mashed potato and veggie mix, not than potatoes aren't a veggie. Interesting flavor. My first use of kale. Had to add a couple of large pinches of salt. It definitely has a peppery aftertaste. Parsnips have a hard core that don't mash too well. I run mine through a potato ricer and scraped out the cores. Directions need help. You should rinse the leeks well, chop then rinse more to get all the dirt and grit out of it. Kale should be stemmed. A bunch of kale is only a half pound and it does wilt when simmered with a lid. I didn't go for the whole pound of kale. Plate has a nice John Deere green color anyway. I can see how cabbage would change the flavoring of the dish. Going to serve this up tomorrow with some Irish stew and wheat buns.
I've looked at colcannon recipes before and, for some reason, they just never look that appetizing to me. Did you actually really like this? Would you make it again? It kinda seems like a way to use up leftovers to me. I may be way off base here...
It's exactly why I made it. Had two parsnips and leeks left over from other recipes. Never had used kale before. And thought there would be more potato in the recipe. I don't think it would hurt the recipe too much to add another pound of potato along with a little more butter. Yes it had good taste and I would make it again if I ever had those left overs. Wouldn't go out of my way to get the ingredients just to make this dish.
I have some kale in my fridge right now. I need to use it but to make this I would have to go buy pretty much everything else for this recipe, I think it sounds delicious though! What is mace, and what does it taste like?
Mace is a spice made from the waxy red covering that surrounds nutmeg seeds. The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note which can be overwhelmed by heavy-handed cooks. It is readily available in many cooking supply stores in both whole and ground form, and it has a wide range of uses from desserts to savory roast meats. The versatile flavor can make mace a useful spice to have around, especially since many recipes call for it.