It is a take on the Irish favourite colcannon which is mashed
potatoes mixed with cabbage or kale, though there are many
variations. This is more rustic than a traditional colcannon as the vegetables are only smashed or roughly mashed with some
vegetables such as the carrots staying identifiable.
There’s no need to be too exact over quantities – if feeding more people simply add more vegetables and ensure the potatoes, carrots and parsnips are covered with liquid.
Smashed Winter Vegetables
1kg potatoes, scrubbed and cut into large chunks
3 large carrots, cut into large chunks
2 parsnips, cut into large chunks
500g cabbage, cut into 2.5cm pieces
1 leek, thinly sliced
2 cups vegetable stock
¼ cup chopped parsley
80-100g softened butter
salt and freshly ground black pepper
1 Layer potatoes, carrots, parsnips, leek and cabbage in this order in a heavy-based saucepan. Pour in cold stock – the potatoes, carrots and parsnips should be just covered, if necessary add water.
2 Place pan over a medium heat, cover, bring to the boil, then reduce heat and simmer for 20-30 minutes or until potatoes, carrots and parsnips are tender.
3 Drain, then return vegetables to pan, add parsley and half the butter and roughly mash adding the remaining butter while mashing. Season to taste with salt and black pepper.
Happy cooking and eating.
Recipe by Rachel Blackmore
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