Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.0
- Total Fat: 4.1 g
- Cholesterol: 5.9 mg
- Sodium: 383.6 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.1 g
- Protein: 6.1 g
View full nutritional breakdown of Colcannon with peas & bacon crumbles calories by ingredient
Colcannon with peas & bacon crumbles
Introduction
created 1/26/09.My comfort food, mashed potatoes, you just can't go wrong. This is me trying to take an Irish traditional dish and lighten it up a bit by removing butter and cream and bulking on the greens, plus adding peas because they just go so well with potato. I include a variety of toppings that I sprinkle lightly on each serving, for a dash of extra flavor to replace the traditional pool of butter. created 1/26/09.
My comfort food, mashed potatoes, you just can't go wrong. This is me trying to take an Irish traditional dish and lighten it up a bit by removing butter and cream and bulking on the greens, plus adding peas because they just go so well with potato. I include a variety of toppings that I sprinkle lightly on each serving, for a dash of extra flavor to replace the traditional pool of butter.
Number of Servings: 8
Ingredients
-
5-6 small red potatoes, 500 grams
1 small cooking onion, 90 grams
250 grams of raw cabbage (about 3 cups)
1 cup frozen spinach, thawed and drained
1 1/2 cup frozen peas, thawed
3 cloves garlic
1/2 cup chicken broth
1 Tbs Country Crock Lite Margarine with Omega-3
1 oz. milk
1 teaspoon sunflower oil (or substitue a good extra virgin olive oil)
2 tsp minced garlic (to add after mashing)
seasonings:
1/2 tsp sea salt
1 tsp celery seed
1 tsp onion powder or granules
1 tsp garlic powder
1/2 tsp rosemary (optional)
1 tsp turmeric
fresh ground black pepper to taste
To garnish servings:
2 green onions, finely chopped
3 pieces bacon, cooked crispy and crumbled
2 Tbs bacon bits
1/4 cup grated cheddar cheese
2 Tablespoon fresh horseradish
Directions
Makes 8 generous 1/2 cup servings (all toppings were included in calorie analysis, spread across all 8 servings)
1. Bring a large 8 quart pot of generously salted water to a boil. Take out the spinach and peas and allow to defrost. (if making the bacon, start cooking it now on low in an iron skillet, turning frequently, to get it crispy for serving).
2. Cut potatoes in half. Slice cabbage into thin strips and then cut those into quarters. Peel and cut the onion each half into 4 equal sections. Peel the garlic cloves and cut into pieces, and slightly crush with side of knife to release flavor. Add all of these to the pot and bring water back to a boil. Reduce heat to medium-low, and let cook till all the vegetables are tender, about 10-12 minutes.
3. Drain, and reserve 1/2 cup of the water*, to add the bouillion to mash the potatoes, unless you're using canned chicken broth. Using a hand blender or mixer, add the spices and chicken base to the water, stir and add to vegetable mix. Also add the 1 Tablespoon margarine and the sunflower or olive oil, along with 1 oz of milk. While beating the potatoes, slowly add the seasoning chicken broth until you reach the desired consistentcy. (Colcannon won't be as fluffy as american mashed potatoes). Adjust with extra spices if you don't use all the broth.
4. Stir in the drained, thawed spinach and the peas.
5. Let each person garnish their serving as they choose with fresh ground horseradish, grated cheddar cheese, crumbled hot bacon or bacon bits, or sliced green onions.
Traditionally, a well was made in the potatoes and filled with Irish butter, while yummy, not exactly low fat. But occasionally, indulge and enjoy.
*This boiling water is a great base to use for your own stock, or to add some chicken and a few vegetables and make a quick soup. I try to recook several things, such as beans or other meats, in the same pot of water, when batch cooking, then use, or save, that water to make stock. It's rich in nutrients and has some good, light flavor and lower in sodium than canned broths.
Number of Servings: 8
Recipe submitted by SparkPeople user CCKELLY3.
1. Bring a large 8 quart pot of generously salted water to a boil. Take out the spinach and peas and allow to defrost. (if making the bacon, start cooking it now on low in an iron skillet, turning frequently, to get it crispy for serving).
2. Cut potatoes in half. Slice cabbage into thin strips and then cut those into quarters. Peel and cut the onion each half into 4 equal sections. Peel the garlic cloves and cut into pieces, and slightly crush with side of knife to release flavor. Add all of these to the pot and bring water back to a boil. Reduce heat to medium-low, and let cook till all the vegetables are tender, about 10-12 minutes.
3. Drain, and reserve 1/2 cup of the water*, to add the bouillion to mash the potatoes, unless you're using canned chicken broth. Using a hand blender or mixer, add the spices and chicken base to the water, stir and add to vegetable mix. Also add the 1 Tablespoon margarine and the sunflower or olive oil, along with 1 oz of milk. While beating the potatoes, slowly add the seasoning chicken broth until you reach the desired consistentcy. (Colcannon won't be as fluffy as american mashed potatoes). Adjust with extra spices if you don't use all the broth.
4. Stir in the drained, thawed spinach and the peas.
5. Let each person garnish their serving as they choose with fresh ground horseradish, grated cheddar cheese, crumbled hot bacon or bacon bits, or sliced green onions.
Traditionally, a well was made in the potatoes and filled with Irish butter, while yummy, not exactly low fat. But occasionally, indulge and enjoy.
*This boiling water is a great base to use for your own stock, or to add some chicken and a few vegetables and make a quick soup. I try to recook several things, such as beans or other meats, in the same pot of water, when batch cooking, then use, or save, that water to make stock. It's rich in nutrients and has some good, light flavor and lower in sodium than canned broths.
Number of Servings: 8
Recipe submitted by SparkPeople user CCKELLY3.
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