Skip to main content

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


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.

Comments

  1. 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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

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