KOHL CANNON OR COLCANNON
This recipe is courtesy of my Scottish roots. Kohl Cannon can be made in various ways, depending on whether you are Irish, German, or Scottish. No matter how it is made, the eating of Kohl Cannon was a common custom on Halloween. In it would be buried, well wrapped in waxed paper or foil for today's world, 4 favors. A penny (for wealth), a button (for poverty), a ring (for marriage, and a matchstick (for spinsterhood). Much excitement was aroused, especially among the young lassies who were hopeful that the Kohl Cannon would foretell their future happiness! This recipe is the Scot's Way!
Provided by SilentCricket
Categories Potato
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook cabbage, turnip, onion, and carrot for about 45 minutes in enough water to cover well.
- Add peeled and sliced potatoes.
- Cook until potatoes are soft and tender.
- Drain and mash all together.
- Add butter, salt, and pepper.
- Heap into a warm bowl; bury your favors in the Kohl Cannon; make a small crater in center and add more melted butter.
- Serve Hot!
TURNIP COLCANNON
This traditional Irish side dish adds a dollop of comfort to any meal, perfect for cold rainy nights
Provided by Good Food team
Categories Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Boil the potatoes for 20 mins, adding carrots for the last 5 mins. Drain, spoon out the carrots, then mash the potatoes with cream and butter. Fry the carrots, turnips and garlic in oil for 10 mins; add the cabbage for the final 2 mins. Mix with the mash in an ovenproof dish and season. Can be made up to 1 day ahead.
- To serve, grill for 5-10 mins or, if made ahead, bake at 200C/180C fan/gas 6 for 20 mins.
Nutrition Facts : Calories 445 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.31 milligram of sodium
MASHED TURNIPS AND POTATOES WITH TURNIP GREENS
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
- Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
- Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
- Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
- Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 4 grams
CARROT, PARSNIP AND POTATO COLCANNON
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year's mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes, carrots and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partly. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine butter and milk and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mesh strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
Steps:
- Peel, wash, and quarter turnips.
- Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
- Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
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- Add the potatoes and turnips to a large pot, cover completely with water (add a few big pinches of salt), then bring to a boil. Reduce to a simmer and cook the vegetables until they are easily pierced with a fork, about 25-30 minutes.
- Meanwhile, add a small drizzle of olive oil to a large dutch oven or heavy-bottomed pan. Add the bacon and cook over medium heat, until the fat is rendered and the bacon is crispy. Remove the crisped bacon from the pot, reserving the rendered fat.
- Add the sliced onion to the rendered bacon fat and saute for 3-4 minutes, until the onion softens slightly. Add the cabbage to the pot and saute for 12-15 minutes, until the cabbage is very tender. Season with salt and pepper.
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- Fry the bacon in a large pan until crispy then use a slotted spoon to transfer it to a plate until ready to use. Leave about 2 tablespoons of bacon grease in the pan.
- While the greens are cooking, start the potatoes boiling. Boil the potatoes in salted water until soft. Thoroughly drain all water from the potatoes.
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