Tag: Scallions

Colcannon

colcannon

To celebrate St Patrick’s Day, we’re making Colcannon, an Irish potato side dish made with mashed potatoes and cabbage. It’s buttery and tasty!

Ironically, the corned beef and cabbage so ubiquitous in the States is not the traditional Irish St. Patrick’s Day dinner. Lamb is enjoyed on this day in Ireland and we have the perfect recipe for you that is delicious with this colcannon recipe: Garlic Rosemary Roasted Boneless Leg of Lamb.

Erin go bragh!

colcannon

Place the potatoes, salt and enough cold water to cover by 2 inches in a large covered saucepan. Bring to a boil, lower the heat to a simmer, and tilt the lid to allow some steam to escape and to prevent the potatoes from boiling over. Cook until the potatoes are fork tender, about 20 minutes – timing varies depending on the size of the potatoes. Drain.

colcannon

While the potatoes cook, melt the butter in a large skillet over medium heat. Once the butter foams, add the cabbage, scallions, salt and pepper. Cook, stirring occasionally until the cabbage expels water and softens, about 3 minutes.

colcannon

Mash the potatoes with the warm milk until smooth. Stir in the cabbage and scallions to combine.

Garnish with a couple of twists of the peppermill and the reserved scallion greens.

colcannon

Print

Colcannon

colcannon
  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side Dish

Ingredients

2 pounds Russet potatoes, peeled and cubed
2 teaspoons kosher salt
¼ cup unsalted butter
3 cups finely shredded green cabbage, ¼ of a head
7 scallions thinly sliced, greens included, reserve 1 scallion with green tops for garnish
½ teaspoon kosher salt
Ground pepper (10 cranks?)
½ cup warm milk
1 tablespoon unsalted butter

Instructions

Garnish
Strew with the sliced scallions, a pat of butter and a couple of twists of the peppermill

Place the potatoes, salt and enough cold water to cover by 2 inches in a large covered saucepan. Bring to a boil, lower the heat to a simmer, and tilt the lid to allow some steam to escape and to prevent the potatoes from boiling over. Cook until the potatoes are fork tender, about x minutes – timing varies depending on the size of the potatoes. Drain.

While the potatoes cook, melt the butter in a large skillet over medium heat. Once the butter foams, add the cabbage, scallions, salt and pepper. Cook, stirring occasionally until the cabbage expels water and softens, about 3 minutes

Mash the potatoes with the warm milk until smooth. Stir in the cabbage and scallions to combine.

Garnish with a couple of twists of the peppermill and the reserved scallion greens.

Notes

Warm the milk and butter together before adding to the potatoes to keep them hot.

Scallion Parsley Humus

Scallion Parsley Humus

Riverbank Farm, a vendor at the Westport Farmers’ Market, makes delicious dips and spreads, including a scallion parsley humus. Their version is quite lemony and includes garlic. The first time I made the recipe I left out the garlic because we had a couple of guests don’t tolerate it. I used 2 tablespoons lemon juice, more subtle than their version. I really liked it without the garlic and less lemon juice; the scallions are more prominent.

Scallion Parsley Humus

The nice thing about humus is this simple chickpea puree can be dressed up in so many ways. The tahini and just a little cumin provide that familiar underlying humus flavor, and the scallions and parsley give it a new spin.

Make at least four hours in advance or overnight before serving to let the flavors meld. Serve with raw veggies or slices of pita bread. This makes a great pita sandwich, too!

Scallion Parsley Humus

Print

Scallion Parsley Humus

Scallion Parsley Humus

A little twist on a classic humus recipe with scallions and parsley. A quick and easy recipe. Serve with pita slices and/or fresh cut veggies!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups
  • Category: Appetizer

Ingredients

  • 1 can (16 ounces) garbanzo beans, drain but don’t rinse
  • 1/4 cup tahini
  • 4 scallions coarsely chopped
  • ¼ cup tightly packed parsley
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon Kosher salt
  • ½ teaspoon cumin
  • 1/8 teaspoon cayenne
  • Garnish: a little drizzle of olive oil with a little chopped parsley and/or thin slices of scallion.

Instructions

  1. Place the beans, tahini, scallions, parsley, lemon juice, olive oil, salt, cumin and cayenne in a food processor fitted with the blade attachment and puree until very smooth. Scrape the sides of the bowl a couple of times.
  2. Place in a serving bowl and garnish with a drizzle of the oil, chopped parsley and/or sliced scallion.