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Colcannon with Leeks and Kale

4 large russet potatoes, peeled and chopped into chunks
8 ounces red potatoes, peeled and chopped into chunks
10 ounces parsnips, peeled and sliced
2 bay leaves
5 tablespoons butter
1 leek, cleaned and chopped
4 ounces kale, chopped
1 - 1 1/2 cup whole milk
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

In a stock pot or cast iron pot, add both potato types, parsnips, and bay leaves.

Cover with water and bring to a boil.

Lower the heat to a slow boil or simmer and cook for 20 - 30 minutes, or until the potatoes and parsnips are tender enough to be mashed.

Once potatoes and parsnips are tender, drain the water and discard the bay leaves.

Press potatoes through a potato ricer.

Set aside in a large mixing bowl.

Melt 1 tablespoon of butter in the stock pot or cast iron pot used to boil the potatoes.

Saute the leek over medium heat until tender, about 3 - 5 minutes.

Add the kale and saute for 2 - 4 minutes, or until tender.

Melt the remaining butter and stir in the milk, salt, and pepper.

Cook over medium until heated.

Then, pour over the mashed potato mixture and stir until combined.

Taste for seasonings and add additional salt and pepper if desired.