Carrot, Parsnip and Potato Colcannon
- 10 ounces Yukon gold potatoes, scrubbed
- 1 pound carrots, peeled, quartered, and cut into 3-inch lengths
- 1 pound parsnips, peeled, quartered, cored and cut into 3-inch lengths
- Salt to taste
- 1 tablespoon extra virgin olive oil
- 1 medium leek, white and light green parts only, cleaned and chopped
- 2 to 3 tablespoons unsalted butter (to taste)
- 3/4 cup milk
- Freshly ground pepper
- 1 tablespoons chopped fresh dill or chervil (optional)
- Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water.
- Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially.
- Simmer until tender, 25 to 30 minutes.
- Drain, return to pot and cover pot tightly.
- Leave to steam in covered pot for 5 minutes.
- Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek.
- Cook, stirring often, until it begins to wilt, about 3 minutes.
- Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes.
- Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill.
- Combine milk and butter and heat until butter melts.
- Gradually add to puree, stirring or beating on low speed.
- Stir in leeks and mix until well blended.
- Season to taste with salt and pepper.
- Put through the fine or medium blade of a food mill, or press through a medium-mess strainer.
- Garnish if desired with dill or chervil.
- Serve hot.
gold potatoes, carrots, parsnips, salt, extra virgin olive oil, only, unsalted butter, milk, freshly ground pepper, dill
Taken from cooking.nytimes.com/recipes/1016938 (may not work)