This was so very, very good. I wanted to make a colcannon recipe for St. Patrick’s day, but I was too lazy to look up recipes. I had all the ingredients of a traditional colcannon in my veggie basket last week, but I figured the carbivores would revolt if I sullied their mashed potatoes with cabbage and scallions, so I refrained and used my cabbage on the side. However, I had some rutabagas I needed to use up tonight and decided to fancy it up a bit. The result was amazing goodness, even though the kids wouldn’t touch it.
2 large rutabagas, peeled and chopped
2 – 4 T Kerrygold unsalted butter
1 bunch scallions, sliced
Salt and pepper
- Boil rutabagas until tender. Drain and put back into the pot over a very low flame to evaporate excess water.
- Place rutabagas in bowl of the food processor with butter, salt, and pepper. Puree.
- Place sliced scallions in with the rutabagas. Pulse gently to mix. Enjoy!