Hello, how are you? It’s wet and dreary outside, so I have the perfect, cold weather side dish for you today, Leek Colcannon.
Dreamy, ultra creamy, mashed potatoes, mixed with gorgeously green, savoy cabbage and sauteed leeks.
Mashed potato vamped up to the max!
This Leek Colcannon is the perfect side dish for all your Autumn/Winter favorites – sausages, homemade pie, chops, roast chicken. Really there are endless possibilities to what you could pair this dish with.
Did you know that the beginning of November heralds the start of the British leek growing season? Nope neither did I!!
I absolutely love leeks, with their delicate onion flavour and that is exactly what makes them perfect in this dish.
Colcannon is a traditional Irish dish made using mashed potatoes and cabbage or kale. While I challenged myself to come up with some recipes to celebrate the British leek, I knew it’s delicate flavour would perfectly compliment the traditional Colcannon dish.
Also using seasonal fruit and vegetables in my cooking is important to me and savoy cabbage is in season now, so my choice of brassica was decided.
Nutmeg also pairs beautifully with leeks and so I knew I had to incorporate that into the dish – thus the Leek Colcannon idea was born. Whoops there I go, having ideas again – fortunately this one turned out to be absolutely delicious.
Recipe : Serves 6 generous portions of Leek Colcannon
1.75kg/4lb Pre-peeled weight Desiree Red or other Mashing Potatoes
50g/2oz Butter plus 1Tbsp extra
300ml/10fl Double Cream or whole milk
1/4tsp Freshly Grated Nutmeg –
Salt and Pepper to taste
1 Savoy Cabbage – mine was medium sized
1 Leek – usual sized (use 2 if they are very small)
Method : Important please read through the whole method before starting.
Peel and dice the potatoes into 1″/2.5cm chunks and place in a large pan, cover with water. If you wish to add salt to the water that’s fine, I left the seasoning to the end.
Bring the potatoes to the boil and the simmer until a fork easily pierces the potato chunks – it’s worth checking a couple.
Drain the potatoes and place back into the saucepan. Allow to steam dry for a couple of minutes.
Add the butter, 250mls of the cream, salt, pepper and nutmeg.
Add the rest of the cream if needed – the potatoes should be creamy, not dry. Check for seasoning and adjust as necessary.
Whilst the potatoes are cooking you can prepare the cabbage and leeks.
Continue peeling off the leaves, stacking and shredding. I used almost all of the savoy cabbage. I left the very few inner, yellow leaves. If you have a large cabbage cut in half and use one half.
Place the shredded cabbage into a large saucepan, pour over an inch of boiling water from the kettle, clamp on the lid and cook on a high heat for no longer than 5 minutes.
Place the cabbage back into its pan and allow to steam dry for a couple of minutes.
Next, the leek. Trim the tough dark green top from the leek and also the root end. Make a slit cutting almost through from the top of the leek to two thirds down.
Wash the leek under running cold water ensuring any dirt, trapped between the leaves is washed away.
Shake the leek over the sink to remove any excess water.
Tip : I wash my leeks, shake them and leave them upside down on the draining board to drain, before prepping other vegetables.
Place a tablespoon of butter into a shallow pan and gently saute the leeks until tender, over a medium heat.
Ooh this Leek Colcannon was absolutely scrumptious. It was served with steak, leek and ale pie alongside steamed carrots. Fortunately there was enough left over to make bubble and squeak patties for lunch the next day!
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I do hope that I’ve inspired you to try this delightful dish. Although I used double cream – well we were celebrating the start of the British leek growing season – milk is a perfectly fine substitute. Switching up the greens to Kale or Spring Greens through the growing season will be fine, just make sure they are cooked until just tender – I haven’t found a fan of overcooked, soggy cabbage yet!
Please let me know if you try this recipe? I really enjoy reading your comments.
The British Leek Association provided me with some of the ingredients for this recipe. All content and opinions are my own. I did not receive payment for creating this recipe. Please see my Disclosure Policy.Share