Elegant Irish Colcannon Recipe
Ingredients
| Carrots - 4- 6 | ||
| Potatoes | 3 Medium, pared | |
| Onion -1 medium-sized, sliced | ||
| Dried thyme | 1/8 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Butter | 3 Tablespoon | |
| Milk or water | 2/3 Cup (16 tbs) | |
| Egg | 1 | |
| Commercial sour cream - ¼ cup | ||
| Parsley - ¼ cup, chopped | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Take a saucepan and add potatoes, carrots, basil or thyme, onion and a tbsp of butter into it.
2. Pour enough milk or water to cover the bottom of the saucepan up to an inch.
3. Cover the saucepan and cook at low heat for about 10 - 15 minutes until the vegetables turn soft.
4. Drain the vegetables and add them to the hand blender and cover them with cooking liquid and puree them. Or you can puree the drained vegetables by passing it through sieve or food mill.
5. Stir in sour cream, egg and the remaining butter into the puree.
6. Season it with salt and pepper.
7. Whip the mixture over low heat until it becomes fluffy and creamy.
SERVING
8. Serve the Irish Colcannon after garnishing with parsley.
1. Take a saucepan and add potatoes, carrots, basil or thyme, onion and a tbsp of butter into it.
2. Pour enough milk or water to cover the bottom of the saucepan up to an inch.
3. Cover the saucepan and cook at low heat for about 10 - 15 minutes until the vegetables turn soft.
4. Drain the vegetables and add them to the hand blender and cover them with cooking liquid and puree them. Or you can puree the drained vegetables by passing it through sieve or food mill.
5. Stir in sour cream, egg and the remaining butter into the puree.
6. Season it with salt and pepper.
7. Whip the mixture over low heat until it becomes fluffy and creamy.
SERVING
8. Serve the Irish Colcannon after garnishing with parsley.
Chef
