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Colcannon with Shallots

Posted by: on Mar 15, 2018

For St. Patrick’s Day, a classic recipe from Ireland, perfect for our  seasonal ingredients. Colcannon is a recipe with so many variations, because it is beloved and made in many homes. Make your own variation!

2 lbs gold or white potatoes
6 tbs unsalted butter
5 large shallots, chopped
2 cloves garlic, thinly sliced
2 cups of shredded savoy cabbage (packed in)
1 1/4 cup milk
1/2 cup heavy cream
salt and pepper

Chop the potatoes in large chunks and boil in salted water until very soft to the tines of a fork, then drain water away (reserve for a soup stock if you like).

Melt 4 Tbs of the butter in a pan that will fit all the ingredients. Add the chopped shallots and sauté until translucent. Add the garlic and cook until shallots start to brown. Then add 1 cup of the shredded cabbage. Cook the cabbage down til it is wilted.

Add the milk and cream and start to simmer. Put in the cooked potato chunks and remaining cabbage. Mash it all, and season with salt and pepper, topping with the remaining butter at serving time.

Variations: Add chopped spinach with the cream at the end to make it green! Saute kale with the shallots to add green at that stage. You can replace the milk and cream with 1 cup or so potato cooking water, adding a little olive oil. Add in cloves of roasted garlic. Peel the potatoes if you don’t want peels in there. Top with crumbles of cooked bacon or tempeh.