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Jim Coleman Recipes

Dublin Parsnip Colcannon
from Lari Robling's book "Endangered Recipes"

I'm indebted to Darina Allen for the following recipe that solved a long-standing family mystery. The parsnips add a wonderful sweetness to this dish. I like using Russet potatoes. My grandmother never peeled her potatoes when mashing so that's what I do. It's much easier and adds some flavor. Don't skimp on the butter!

For this recipe you will need:

  • 1 pound parsnips, washed and peeled
  • 1 pound potatoes, washed but do not peel
  • 1 pound curly kale
  • 1 cup whole milk
  • 2 scallions, roughly chopped
  • 4 tablespoon butter
  • Salt and pepper to taste

To prepare this recipe:

Add parsnips and potatoes to a large saucepan and cover with water. Add a pinch of salt and bring to a boil.

Meanwhile, remove the center rib from the kale and a cook the leaves in a separate pot in salted, boiling water. Drain well and chop finely. Set aside.

Bring milk to the simmer and add scallions. Set aside and allow to steep.

Cook parsnips and potatoes until tender and a fork pierces the center easily. Drain off all the water. Working quickly, remove the peel from the potatoes. Cut parsnips into one inch pieces and add the potatoes and parsnips to a large bowl for mashing.

Strain scallions from milk and add enough milk to start pureeing the parsnip/potato mix. Add the butter and more milk if necessary. Mix in kale and serve immediately. An additional lump of butter on top is a nice touch.

Serves four

©2005 WHYY