Carrot, Parsnip and Potato Colcannon

Recipe source: NY Times | Martha Rose Shulman

Carrot, Parsnip and Potato Colcannon
Carrot, Parsnip and Potato Colcannon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 10 10

    10 ounces Yukon Gold potatoes, scrubbed

  • 1 1 3-inch

    pound carrots, peeled, quartered and cut into 3-inch lengths

  • 1 1 3-inch

    pound parsnips, peeled, quartered, cored and cut into 3-inch lengths

  • to

    to taste

  • 1 1

    1 tablespoon extra-virgin olive oil

  • 1 1

    1 medium leek, white and light green parts only, cleaned and chopped

  • 2 to 3 2 to 3 to

    tablespoons unsalted butter, to taste

  • 3/4 3/4

    3/4 cup milk

  • Freshly ground pepper

  • 1 1

    1 tablespoon chopped fresh dill or chervil, optional

Directions

1. Place potatoes, carrots and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partly. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes. 2. Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat. 3. Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine butter and milk and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mesh strainer. Garnish if desired with dill or chervil. Serve hot. Note: You can make this a day ahead and reheat it in a medium-low oven or in a double boiler. Place a pat of butter on top so it doesn’t dry out.

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