Potato, Parsnip and Parsley Colcannon

Written by Darina Allen on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

2 lbs parsnip
1 lb old potatoes
8 to 10 fl. oz creamy milk
2 tablespoon approx chopped scallion (salad onions)
2 oz butter
2 tablespoons chopped parsley
salt and pepper

Cooking Instructions

Scrub potatoes and start to boil in normal way. When half cooked discard two thirds of the water. Put on gentle heat, still covered, and allow to finish off in steam. Serves 8.
Peel parsnips, cut into chunks and cook until soft. Drain, mash and keep warm.
When potatoes are just cooked, bring milk to boil with the scallions. Pull peel off potatoes, mash quickly and beat in enough boiling milk to make a fluffy puree.
Add mashed parsnip with parsley and butter. Season with salt and pepper to taste.
Can be prepared ahead and reheated later in a moderate oven for 20 - 25 minutes.
Serve in a hot dish with a lump of butter melting in the middle. 

About the author
Darina Allen

Comments RSS

    There are no comments yet. Be the first to add a comment by using the form below.