Discovering colcannon: A hearty Irish tradition for St Patrick's Day
10 June 2024 22:16
I first tried Colcannon in a small Irish pub in Dublin. It was Saint Patrick's Day, and I was fascinated by Irish culture. I eagerly immersed myself in the rich flavours of the local cuisine. Colcannon – aromatic mashed potatoes with kale and cabbage – instantly stole my heart.
In Ireland, Saint Patrick's Day is not just a holiday but also an opportunity to enjoy unique dishes such as colcannon – mashed potatoes with kale and cabbage. This delicious dish will delight your taste buds and provide valuable nutrients. Discover how easy it is to create this culinary masterpiece.
Colcannon: tradition and flavour in one
Colcannon is a traditional Irish dish whose history dates back to prehistoric times. Initially, it was a festive dish served only on Saint Patrick's Day and Halloween. A ring was placed in it, and the person who found it could expect a quick marriage. Today, colcannon is a popular side dish for meats, fish, and beer, loved by both the Irish and tourists.
The secret lies in the ingredients:
- Potatoes: rich in carbohydrates, potassium, and vitamin C.
- Kale: a source of vitamins A, C, K, folate, and calcium.
- Cabbage: rich in vitamins C, K, fibre, and antioxidants.
- Butter: adds a creamy texture and rich flavour.
- Plain yoghurt: enhances flavour and nutritional value.
The combination of these ingredients provides:
- Distinct, slightly spicy flavour.
- Abundance of vitamins and minerals.
- Creamy texture and velvety smoothness.
- The perfect side dish for meats, fish, and beer.
Recipe for traditional colcannon:
Ingredients:
- 4 large potatoes,
- About 0.5 litres (2 cups) of chopped cabbage,
- About 0.7 litres (3 cups) of chopped kale,
- About 0.25 litres (1 cup) of plain yoghurt,
- 85 grams (6 tablespoons) butter,
- Up to 140 millilitres (0.6 cup) of milk,
- 3 onions,
- Salt and pepper,
- Chives for garnish.
Instructions:
- Peel and boil the potatoes with a pinch of salt. Once ready, drain them.
- In a separate pan, melt the butter and add the chopped onions, kale, and cabbage—Sauté over low heat for about 4 minutes.
- Gradually add yoghurt to the vegetables, stirring continuously.
- Mash the boiled potatoes and mix with the sautéed vegetables and milk.
- Season the mashed potatoes with salt and pepper, then mix thoroughly.
- Serve the mashed potatoes with butter and chopped chives.