Skip to main content

Irish Champ or Colcannon or...You Decide {St. Patty's Day}

By

Inspired by a recipe from one of my favorite bloggers - Heather of girlichef! - I did some reading about Irish Champ and Colcannon. I had never heard of Irish Champ before. Colcannon, yes. But I am all for adding in greens to everything we eat. Just ask my boys...

Here's what I found: Irish Champ is mashed potatoes with scallions and herbs. Colcannon is mashed potatoes with cabbage added in. I loved those added flavors and just added in what I had on hand.

So, not sure if this qualifies as champ, colcannon, or some Franken-Cam version. Whatever you want to call it, it was perfect with our corned beef dinner last night.

Ingredients
  • 8 new potatoes, washed and cubed
  • water
  • 1 leek, trimmed and thinly sliced
  • 1 C chopped cabbage
  • 1 small fennel bulb, trimmed and diced
  • 3 stalks of celery, thinly sliced
  • 2 shallots, peeled and thinly sliced
  • 1 T freshly parsley, chopped
  • 2 T butter
  • 1/2 C half'n'half
  • freshly ground salt
  • freshly ground pepper

Procedure
Place the potatoes in a large saucepan. Cover them with water. Boil till softened.

Saute the leeks, fennel, cabbage, celery, and shallots until they are softened and the shallots are beginning to turn translucent. Place them in a large mixing bowl. When the potatoes are cooked, drain them and place them in bowl with the leek mixture.

Add in the butter and mash. Pour in the half'n'half and mash till the consistency you like. Some people like it completely smooth. I like some rustic chunks. Fold in the fresh parsley. Season to taste with a little bit of salt and pepper.

Labels:

Comments

  1. SeattleDeeMarch 17, 2014 at 3:08 PM

    Sounds delicious whatever you name it - but I might sneak a few rashers of crispy bacon into my bowl and a dab more butter. Blame the leprechauns!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more