Colcannon

/in , , , /by

INGREDIENTS

  • 3 lbs potatoes, scrubbed and diced
  • 1 head cabbage, diced
  • 1 head cauliflower, cleaned and cut in to florets
  • 2 cups turnips or kohlrabi, peeled and diced
  • 1/4 cup butter
  • 1 cup milk
  • 1/4 cup goat cheese or feta
  • 1/4 fresh dill, chopped (optional)
  • 6 scallions, diced
  • 2 Tbsp fresh parsley, chopped
  • S+P

DIRECTIONS

  1. Place potatoes and turnip or kohlrabi in large stock pot with 1 tsp of salt, cover by 2 inches with cold water
  2. Bring to boil and cook for 10 mins
  3. Reduce heat to medium and simmer for 10 mins
  4. Add cauliflower and cabbage (make sure there’s enough water) and cook for another 10 mins
  5. Drain and turn heat off, leaving the cooking pot on the stove
  6. Add butter, cheese and dill to pot
  7. Put cooked veggies back in to pot and add milk, stir together to combine
  8. Mash well to your desired consistency
  9. Top with scallions