Colcannon is one of the recipes that he has successfully adapted. He shared that this recipe is sort of a combination between colcannon which is Irish or rumbledethumps which is Scottish and clapshot which is also known as "neeps and tatties". Whatever.... It's delicious!
When I decided to make this recipe to serve alongside the Guinness Pie, I adapted it even further to use what I had available. That is the beauty of this recipe. It can definitely be adapted and changed up to suit your tastes and what you have onhand. This time, I didn't have turnips so I used potatoes and parsnips instead. I boiled the veggies with garlic cloves, and, also, seasoned the mixture with onion powder and garlic powder to further enhance the flavor. It was delicious.So without further adieu, I give you...
Adapted from Epiphany's Cookbook
1 lb. carrots
1/2 lb. yellow turnip, diced (I used potatoes and parsnips.)
2 cups shredded cooked cabbage or chopped cooked kale
2 Tbsp. choppes chives or scallions(optional...I completely forgot them.)
2 to 4 oz. butter
3/4 cup shredded cheddar cheese (optional...I used Cabot Seriously Sharp Cheese)
salt and pepper to taste
1 pinch nutmet (optional....I used it.)
Preheat oven to 350 degrees. Boil or steam the carrots and the turnip until done. Drain well and turn into a large bowl . Add the butter, 2 Tbsp. cheese (if you are using), salt, pepper and nutmeg and mash well. Fold in the chopped cabbage or cooked kale, chives or scallions and mix well. Turn the mixture into a baking dish and top with the remaining cheese and bake for 20 minutes.
Thanks so much for stopping by...