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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the potatoes and parsnips in water until tender. | 2. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. | 3. Next, cook the kale or cabbage and have warm and well chopped. | 4. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. | 5. Add the cooked leeks and milk (be careful not to break down the leeks too much). | 6. Finally, blend in the kale or cabbage and butter. | 7. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. | 8. Garnish with parsley. | 9. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. | 10. Drain vegetables, blend with milk and margarine as above and garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		sliced	-	-	-	-
parsnip	2		peeled sliced	-	-	-	-
leek	2			-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
kale	1			7.84	1.4	0.6848	0.1488
mace	1/2	teaspoon		4.0375	0.4292	0.057	0.2752
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	2	tablespoons		171.0	7.857	5.343	14.4
parsley	1	bunch	chopped	-	-	-	-

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