Colcannon with Leeks and Kale
- 3 - 4 medium sized russet potatoes, peeled and chopped into chunks
- 8 ounces red potatoes, peeled and chopped into chunks
- 10 ounces parsnips, peeled and sliced
- 2 bay leaves
- 5 tablespoons butter
- 1 leek, cleaned and chopped
- 4 ounces kale, chopped
- 1 - 1 1/2 cup whole milk
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Kale (4 ounces)
- Leek (1)
- Parsnips (10 ounces)
- Red potatoes (8 ounces)
- Russet potatoes, medium sized (3)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Salt (1 teaspoon)
- Dairy
- Butter (5 tablespoons)
- Whole milk (1 cup)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published March 14, 2012 (11 months ago).
26 people saved this recipe.
