Of all the colcannons I’ve experimented with, this is the sweetest. The apple is what really makes it. Roast the squash and apple together, but pull the apple out before the squash as it roasts far quicker at 425 degrees. Ingredients 2 ½ pounds butternut squash, (peel & cut in ¾ inch dice) 2 tablespoons…
Sweet Colcannon with Carrot, Parsnip and Potato
Carrots and parsnips, with their similar flavors, outweigh the potatoes in this light, sweet colcannon. Due to the fibrous nature of parsnips, it’s recommended to strain the mixture, or put it through a food mill. Ingredients 10 ounces Yukon gold potatoes (scrubbed clean) 1 pound carrots (peel, quarter, & cut into 3in lengths) 1 pound…
Winter Squash Puree
This spicy cooked vegetable puree is typically served as a starter – one of many such purees popular across North Africa. Flavored with harissa (spicy hot pepper taste popular in Algeria & Tunisia), this is a truly authentic dish. If harissa is easily available, substitute 1 tspn (or more) to taste for the cayenne. This…