COLCANNON IRISH POTATOES RECIPE: HOW TO MAKE IT
My mother came from Ireland as a teen and brought this homey recipe with her. I find that it's a fantastic way to get my family to eat cooked cabbage—it is hidden in Grandma's potatoes! —Marie Pagel, Lena, WI
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.
Nutrition Facts : Calories 129 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 290mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch
HOW TO MAKE IRISH STEW - BBC GOOD FOOD
Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...
Provided by Good Food team
Categories Dinner, Main course
Total Time 3 hours 30 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
- Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
- Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
- Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
- Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
- Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
Nutrition Facts : Calories 524 calories, FatContent 23 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, FiberContent 6 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.09 milligram of sodium
More about "irish potatoes recipes"
COLCANNON RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Lunch, Side dish, Vegetable
Cuisine Irish
Calories 364 calories per serving
- Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.
HOW TO MAKE IRISH STEW | IRISH STEW RECIPE | FOOD NETWORK
Reviews 4.1
Total Time 3 hours 0 minutes
Category main-dish
Cuisine european
- Melt butter in a small saucepan. Add parsley, chives and thyme.
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