Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 Colcannon is a meatless Irish dish; some sources say it's traditionally served on Halloween. This recipe (which appears on numerous websites) mentions a crockpot method; has anybody tried to make colcannon in the crockpot? How did it go? I'm concerned about moisture levels and sticking or scorching. (That also looks like an awful lot of mace and parsely, and not much salt.) Colcannon 1 pound Potatoes, sliced 2 medium Parsnips, peeled and sliced 2 medium Leeks 1 cup Potato or soy milk 1 pound Kale or cabbage 1/2 teaspoon Mace (optional) Garlic cloves, minced 1 dash Salt 1 dash Pepper 2 tablespoons Margarine (soy) 1 bunch Parsley Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. from: http://southernfood.about.com/library/cpprint/p14_10.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 I've never tried colcannon in a crockpot, and I've also never used mace in my recipe, and just a bit of parsley. cherrie On Fri, 22 Oct 2004 18:15:25 -0000, msbauju <msbauju wrote: > > Colcannon is a meatless Irish dish; some sources say it's > traditionally served on Halloween. > > This recipe (which appears on numerous websites) mentions a crockpot > method; has anybody tried to make colcannon in the crockpot? How did > it go? I'm concerned about moisture levels and sticking or > scorching. (That also looks like an awful lot of mace and parsely, > and not much salt.) > > Colcannon > 1 pound Potatoes, sliced > 2 medium Parsnips, peeled and sliced > 2 medium Leeks > 1 cup Potato or soy milk > 1 pound Kale or cabbage > 1/2 teaspoon Mace (optional) > Garlic cloves, minced > 1 dash Salt > 1 dash Pepper > 2 tablespoons Margarine (soy) > 1 bunch Parsley > > Cook the potatoes and parsnips in water until tender. While these are > cooking,chop leeks (greens as well as whites) and simmer in the milk > until soft. Next, cook the kale or cabbage and have warm and well > chopped. > Drain the potatoes, season with mace,garlic, salt and pepper, and > beat well. Add the cooked leeks and milk (be careful not to break > down the leeks too much). > > Finally, blend in the kale or cabbage and margarine. > The texture should be that of a smooth-buttery potato with well > distributed pieces of leek and kale. Garnish with parsley. Colcannon > is also made by cooking layered vegetables, starting with potatoes, > in a during the day. Drain vegetables, blend with milk and margarine > as above and garnish with parsley. > > from: > http://southernfood.about.com/library/cpprint/p14_10.htm > > > > > > Quote Link to comment Share on other sites More sharing options...
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