What’s Cookin’ at MWCC

Colcannon

Submitted by Wendy Joubert

A traditional Irish dish made from mashed potatoes and parsnips with fried cabbage folded in. Colcannon is a perfect side dish for your St. Patrick’s Day meal. This recipe was made from ingredients found at Marty’s Market and in their produce boxes.

Ingredients:

• 8 small red potatoes (about 1 lb.), peeled and quartered
• 1 cup cabbage (half of a small head), chopped into 1” pieces
• 1 medium turnip, peeled and chopped into 1” pieces
• ¼ cup water reserved from the water you boiled the vegetables in
• ¼ teaspoon chicken bouillon powder
• 1 tablespoon oil

Directions:

1. Place the potatoes and parsnips into a large pot. Cover the vegetables with at least 3 inches of water. Place the pot on the stove and bring the water to a boil. Boil for 10 minutes or until the vegetables are tender.
2. While the vegetables are boiling, place the oil in a pan and add the cabbage. Over medium high heat, cook the cabbage until tender and a little brown around the edges (around 4-5 minutes). Once the cabbage is done, turn off the heat and set the cabbage aside.
3. Reserve ¼ cup water from boiling the vegetables. Turn off the heat and drain the potatoes and parsnips. Place the vegetables back into the pot and add ¼ cup reserved water and chicken bouillon. Mash the vegetables to your liking. Finish by folding in the cabbage.