Irish Colcannon Winter Vegetable Casserole
Embrace the warmth and comfort of traditional Irish fare with this hearty Irish Colcannon Winter Vegetable Casserole. This cozy dish combines creamy, buttery mashed potatoes infused with sautéed leeks, green cabbage, and kale, layered with tender roasted carrots and parsnips, and crowned with a golden blanket of melted Cheddar cheese. Perfect for the colder months, this casserole highlights wholesome winter vegetables and transforms them into a rustic yet satisfying main or side dish. With a prep time of just 30 minutes and a mouthwatering depth of flavor, this recipe brings an authentic taste of Ireland to your table. Serve it hot, garnished with fresh parsley, for a comforting meal sure to please the whole family.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 teaspoons Salt
- 6 tablespoons Unsalted butter
- 1 cup Whole milk
- 2 cups Green cabbage
- 2 cups Kale leaves
- 2 medium Leeks
- 2 large Carrots
- 2 large Parsnips
- 2 tablespoons Olive oil
- 1 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
- 1 cup Cheddar cheese, shredded
Instructions
Preheat your oven to 375°F (190°C). Grease a medium casserole dish and set it aside.
Peel and chop the potatoes into large chunks. Place them in a large pot of water with 1 teaspoon of salt. Bring to a boil, then reduce the heat to simmer for 15-20 minutes, or until tender.
While the potatoes cook, prepare the roasted vegetables. Peel and chop the carrots and parsnips into bite-sized pieces, and toss them with olive oil, 1/2 teaspoon of salt, and ground black pepper. Spread them on a baking sheet and roast for 20 minutes, stirring halfway through.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped leeks and sauté for 3-4 minutes until softened. Add the shredded cabbage and kale, cooking for another 5-6 minutes until wilted. Set aside.
Once the potatoes are tender, drain them and return them to the pot. Add the remaining butter, milk, and 1/2 teaspoon of salt. Mash until smooth and creamy.
Fold the sautéed greens into the mashed potatoes. Adjust seasoning with additional salt and pepper if needed.
In the prepared casserole dish, spread a layer of the creamy potato mixture. Top with the roasted carrots and parsnips, followed by the shredded Cheddar cheese.
Bake the casserole for 20-25 minutes, or until the cheese is melted and golden brown on top.
Garnish with fresh parsley before serving. Serve warm and enjoy this hearty winter dish!
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 340 mg | 114% | |
| Sodium | 6247 mg | 272% | |
| Total Carbohydrate | 349.1 g | 127% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 55.4 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1809 mg | 139% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 9061 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
