$\"Best$

free from gluten and the top 8 food allergens<\/p><\/div>\n

Colcannon is one of the great signature dishes of Ireland. There are probably as many colcannon recipes as there are Irish cooks.<\/p>\n

Potatoes are a favorite and we love mashing them with just about anything. This recipe adds a twist to the traditional colcannon with the addition of parsnips and spinach.<\/p>\n

Check out some of the top variations and make your favorite.<\/p>\n

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Starting with the mashers, if you’re a potato purist, you might just want to ditch the parsnips and stick with straight potatoes. That’s okay.<\/p>\n

If you’re adventurous, try your mashers with parsnips. Or perhaps you’ll want to swap out the parsnips for carrots? That’s also a winner! Potato and carrot mash is one of our favorites.<\/p>\n

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mise en place for Colcannon with Parsnips and Spinach<\/p><\/div>\n

Spinach<\/strong><\/p>\n

Going the spinach route is quick and easy. Three cups of roughly chopped and loosely packed baby spinach are folded into hot mashed potatoes & parsnips and then covered for a few minutes to wilt the spinach. The lid is removed and the colcannon is briefly stirred and served.<\/p>\n

$\"How$
rough chopped spinach<\/p><\/div>\n
Scratch the spinach if you’re up for cabbage or kale.<\/p>\n
Cabbage<\/strong><\/p>\n
The most common colcannon variation pairs mashed potatoes with cabbage. This seems fitting since the word colcannon is from a Gaelic term meaning white-headed cabbage.<\/p>\n
Napa or Savoy cabbages are good choices for colcannon. If using Napa cabbage, a good cooking method is to steam the cabbage. Fill a saucepan with several inches of water and bring to a boil. Add three cups sliced cabbage to a steaming basket. Set basket in the saucepan over the boiling water and cover. Lower heat and simmer until the cabbage is tender and crisp, about 3-5 minutes. Fold cabbage into mashed potatoes and parsnips.<\/p>\n
If using Savoy, cut cabbage in half and core. Rinse the leaves. Cut crosswise into 1-inch strips and then cut lengthwise, removing thick ribs. Even\u00a0though all types of cabbage can be steamed, since Savoy is a robust cabbage, it’s better suited to braising and saut\u00e9ing.<\/p>\n
Place three cups of chopped Savoy cabbage in a large skillet and add one cup water, as pictured below. Bring to a boil, and reduce heat to medium-low. Cover skillet and simmer until cabbage is very tender, tossing occasionally for 12 to 15 minutes. Pour out any remaining water from skillet. Fold cooked cabbage into mashed potatoes & parsnips.<\/p>\n
$\"How$
preparing to braise Savoy cabbage<\/p><\/div>\n
Kale<\/strong><\/p>\n
Kale is also a winning choice. Clean and remove ribs. Roughly chop leaves into smaller pieces and measure out three cups, firmly packed. Steam for 3-5 minutes, following the above procedure for Napa cabbage. Fold into mashed potatoes and parsnips.<\/p>\n
$\"How$
preparing to steam kale<\/p><\/div>\n
Enjoy colcannon your way and Happy St. Patrick’s Day!<\/p>\n
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