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Dublin Parsnip Colcannon

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Recipe from Endangered Recipes By Lari Robling

I’m indebted to Darina Allen for the following recipe that solved a long-standing family mystery. The parsnips add a wonderful sweetness to this dish. I like using Russet potatoes. My grandmother never peeled her potatoes when mashing so that’s what I do. It’s much easier and adds some flavor. Don’t skimp on the butter!

Serves 4 people


  • 1 pound parsnips, washed and peeled
  • 1 pound potatoes, washed but do not peel
  • 1 pound curly kale
  • 1 cup whole milk
  • 2 scallions, roughly chopped
  • 4 tablespoon butter
  • Salt and pepper to taste


    1. Add parsnips and potatoes to a large saucepan and cover with water. Add a pinch of salt and bring to a boil.
    2. Meanwhile, remove the center rib from the kale and a cook the leaves in a separate pot in salted, boiling water. Drain well and chop finely. Set aside.
    3. Bring milk to the simmer and add scallions. Set aside and allow to steep.
    4. Cook parsnips and potatoes until tender and a fork pierces the center easily. Drain off all the water. Working quickly, remove the peel from the potatoes. Cut parsnips into one inch pieces and add the potatoes and parsnips to a large bowl for mashing.
    5. Strain scallions from milk and add enough milk to start pureeing the parsnip/potato mix. Add the butter and more milk if necessary. Mix in kale and serve immediately. An additional lump of butter on top is a nice touch.
Photo by Flicker user Hamburger Helper / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

December 2014
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