Rutabaga Colcannon

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!


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