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.
- 10 ounces Yukon gold potatoes (scrubbed clean)
- 1 pound carrots (peel, quarter, & cut into 3in lengths)
- 1 pound parsnips,(peel quarter, core, & cut into 3in lengths
- Salt to preference
- 1 tablespoon olive oil (extra virgin)
- 1 medium leek, cleaned, chopped (white/light green parts only)
- 2 to 3tablespoons unsalted butter (to preference)
- ¾ cup milk
- Freshly ground pepper
- 1 tablespoons fresh dill or chervil, chopped (optional)
- Place parsnips, carrots, and potatoes in a saucepan. Cover by an inch with water. All salt to preference, bring to boil before reducing to low-medium, and partially covering. Simmer until tender, approximately 25-30 min. Drain, return to pot and cover. Allow to steam in covered pot for approx. 5 minutes before peeling.
- In the meantime, heat olive oil on medium heat in heavy skillet. Add the leek, stirring often until it wilts (roughly 3 minutes). All salt to preference, and continue cooking whilst stirring, until the leek is tender (3-5 more minutes), before removing from heat.
- Mash the vegetables with a masher, standing mixer with appropriately fitted paddle, or through a food mill. Heat the butter in the milk until melted. Gradually add to purée, stirring/beating on a low speed. Stir in leeks until well combined. Season with salt & pepper to personal preferences. Pass through a medium-mess strainer, or put through a fine/medium blade of a food ill. If desired, garnish with the chopped dill or chervil. Serve hot and enjoy!
- Prepare in advance: This dish can be made a day ahead, and reheated in a low-medium oven or double boiler. Place a knob of butter on top to prevent drying out.