Colcannon
Irish-style colcannon with potatoes, parsnips, cabbage, and heavy cream—crafted by Andrew Zimmern. Perfect for dinner or lunch, this dish offers a hearty, traditional twist.
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Cooking tools:
- Food mill
- Potato ricer
- Skillet
- Pot
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Measuring cup
- Mixing bowl
- Stove
- Serving bowl
Ingredients
- 2 pounds potatoes
- 1 pound parsnips
- 1 medium-sized head Savoy cabbage, shredded fine
- 1/3 cup diced onion
- 3 garlic cloves, minced
- 1/3 pound butter or more to taste
- 1/2 cup heavy cream or more to taste
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