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Crock Pot Colcannon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.8802
Energy (kCal)2051.1507
Carbohydrates (g)79.0333
Total fats (g)152.5227
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare and mash potatoes with half and half and some butter. In a large sautee pan, add 2 tbs. butter and a little oil. Add Ham first, browning slightly, then add leeks and onions and sweat them until they are translucent. Cut cabbage into large bite size pieces (I like approximately 1"x2" strips) and add to sautee pan along with a couple of tablespoons of water. Cover and cook until cabbage is tender, stirring occasionally. Fold contents of sautee pan into mashed potatoes and stir to incorporate. I like to take this in a crock pot on warm setting. Before transporting, add a few tablespoons half and half and butter to surface of Colcannon, to be stirred in just before served. This helps combat 'crock pot dry out'. Colcannon is traditionally served in bowls, topped with fresh parsley and a tablespoon of butter sunken into the center. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 mashed - - - -
    ham 1 lb cubed cooked 1192.9707 8.3463 73.8462 93.8047
    head cabbage 1/2 - - - -
    onion 1 44.0 10.274000000000001 1.21 0.11
    leek 2 leeks 108.58 25.186999999999998 2.67 0.534
    half 1 cup - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    parsley 1 cup 21.6 3.798 1.7819999999999998 0.474
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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