Celery root, known as celeriac, is often under-appreciated, yet a vegetable that always pleases. While fantastic shredded in a creamy salad like a celery remoulade, the best is brought out of this vegetable when cooked. The celeriac and red cabbage both develop sweetness, which contribute to the overall warmth of this colcannon. The purée takes…
Colcannon With Roasted Squash and Apple
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…
Broccoli with Mashed Potato
As we all have the need for a green vegetable at the table for Thanksgiving, broccoli is our choice. On it’s own broccoli can be boring, but not so in this dish, where it’s cooked just enough to easily chop & mix with mashed potatoes. The broccoli retains its bright green color and tints the…
Dandelion or Chard Colcannon
For this recipe, you have two choices of greens. While dandelion greens are bitter, chard is only slightly so. Personally, I enjoy the contrast between the sweet potatoes and the bitter dandelion greens, but if you’re not a fan of such contrasts use chard. During preparation, be sure to remove the stringy stems from dandelion…