Irish Colcannon with Turnip

local_grocery_store Ingredients

• 2 lbs potatoes, peeled and chopped
• 1 turnip, peeled and chopped (approx. 1 lb)
• 1/2 head cabbage, cored and thinly sliced
• 1/2 cup butter, divided
• 1/2 cup milk, warmed
• to taste salt
• to taste pepper

restaurant_menu Method

1. 1.Place the potatoes and turnip in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
2. 2.While the potatoes and turnip are cooking, melt 1/4 cup of the butter in a large skillet over medium heat. Add the cabbage and sauté until tender, about 10 minutes.
3. 3.Drain the potatoes and turnip and return them to the pot. Add the remaining 1/4 cup of butter and the warm milk. Mash with a potato masher or a fork until smooth.
4. 4.Stir in the sautéed cabbage and season with salt and pepper to taste. Serve hot.

lightbulb_outline Tips

• chevron_rightFor a vegan version, use a plant-based milk and vegan butter or margarine.
• chevron_rightTry adding some cooked bacon or ham for a meaty twist.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days.