First of all, I must say that the true Irish colcannon side dish is made with cabbage, but I used broccoli while keeping the procedure the same…so I think you might forgive me haha!
This Irish recipe is a creamy winter side dish and a bit caloric because of the butter chunks that are added just as we remove the mash from the pot and while it’s still hot, it will melt the butter.
Well, put like this, one might say BACK OFF SATAN thinking about the scale, but just add a small knob of butter and stop, we won’t have a too caloric side dish!
The cabbage should be cut into strips and placed in a pan with a fresh and chopped scallion, which is then braised in the pan for about 25 minutes before being added to the mashed potatoes with milk, salt, and pepper.
I had some broccoli and after boiling them separately from the potatoes, I combined them in the pan with the scallion and mixed them well.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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I leave you with some recipes with cabbage and broccoli, typical winter vegetables such as:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients IRISH COLCANNON side dish
- 2 lbs potatoes
- 10 oz broccoli (already cleaned)
- 2.5 oz fresh scallions (only the white part)
- 3.5 oz extra virgin olive oil
- 3/4 cup milk (about)
- to taste butter (50/60 grams… I overdid it!)
- to taste salt
- to taste pepper
FOR THE PREPARATION OF THE IRISH COLCANNON side dish
I peel and cut the potatoes into large cubes, then boil them for 10 minutes in a pot with salted water.
In a clean pan, I boil the broccoli florets for 7/8 minutes, then drain both vegetables (if using cabbage, cut it into strips, place it in a wok with a dash of extra virgin olive oil, and let the vegetable stew for about ten minutes).
In a casserole or pan, I put the chopped scallions with a little oil and let them stew gently with a tablespoon of water.
Then I add the mashed potatoes, the broccoli mashed with a fork, and the milk in a trickle, always stirring the mixture.
I continue as if making a purée for 3/4 minutes, adjust salt and pepper, and bring to the table.
Arranging the colcannon on the plate, I create a hollow in the center where I will put A SMALL KNOB OF BUTTER (not like I did).
I made a tasty addition by adding a tablespoon of grated Parmigiano Reggiano, which DOES NOT BELONG in the original Irish creamy colcannon side dish recipe!!!!!!
Enjoy your meal! Annalisa
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We are in Italy and we could accompany this potato and cabbage side dish (for me it’s broccoli) with a nice tender and juicy stew!
