Colcannon: a delicious Irish side dish

March is Irish-American Heritage Month, so why not celebrate by serving colcannon, a delicious Irish side dish. Global Aviation Executive Chef, Elaine Frances, shares her recipe that includes some inventive and health-conscious updates.

Colcannon is traditionally made with white potatoes and lots of butter. Frances’ recipe reduces the carbohydrates and fat while boosting vitamins and fiber. She replaces the potatoes with cauliflower and celery root, and she substitutes yogurt and olive oil for some of the butter.

“It is so delicious that I don’t think you will miss the extra fat and calories,” says Frances.

For the Celery Root and Cauliflower Mash

  • 4 cups chicken stock or broth
  • 1.5 lbs. celery root – peeled and cut into ½” cubes
  • 1 medium-sized head of cauliflower – cored and cut into florets
  • 2 cloves garlic – minced
  • ½ cup plain nonfat Greek yogurt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ teaspoon freshly grated nutmeg
  • Salt and pepper to taste
  • ½ cup sliced scallions
  • 2 tablespoons minced chives

Step 1: Put the chicken stock, celery root pieces, and ½ teaspoon of salt into a pot and bring to a boil. Lower heat to medium-low and simmer until celery root is very tender – about 20 minutes.

Step 2: Add the cauliflower and garlic to the pan and simmer until the cauliflower is very tender – about 10 minutes.

Step 3: Drain the vegetables in a colander set over a bowl (save the chicken stock), then place the vegetables back in the warm pot and cook over low heat until all of the liquid is evaporated – about 5 minutes. Be sure to stir the mixture the entire time so that it does not stick.

Step 4: Put the vegetables into a food processor with the yogurt, butter and olive oil and puree until smooth. Add some of the reserved chicken stock if the puree needs a little liquid. Season the mixture to taste with nutmeg, salt and pepper. Fold in the scallions and chives. Scrape the mashed vegetables into a metal mixing bowl, cover with foil, and keep warm in oven at low heat.

For the Cabbage and Kale

  • ½ lb. bacon – cut into ½ wide pieces
  • ½ head green cabbage – cored and shredded
  • ½ cup of the reserved chicken stock
  • 1 bunch Tuscan kale – ribs removed, kale finely shredded
  • Salt and pepper
  • 1/4 cup chopped parsley
  • Extra pats of butter – optional

Step 1: In a large sauté pan cook the bacon pieces over medium heat until they are crispy.

Step 2: Add the cabbage to the pan with 1/2 cup of chicken stock and sauté until the cabbage is very tender – about 10 minutes.

Step 3: Add the kale to the pan and sauté until it is tender – about 5 minutes. If there is any excess liquid, drain it off.

Step 4: Take the mashed vegetables out of the oven and fold in the bacon, cabbage and kale. Fold in the chopped parsley and add salt and pepper to taste.

Serve with extra butter.

Recipe makes 6-8 servings.

More from the Global Aviation March 2014 Newsletter:

Global Aviation’s New Hangar in Good Hands with Dave Wheeler
Falcon 5X Showcased at Global Aviation
Global Fuels Relocation for Cougar Cubs
Grigio’s Corner – Pet Pampering in the Sky
Capturing the Beauty of Air-to-Air Aviation with Photographer Jessica Ambats

 

 

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