Carrot, Parsnip and Potato Colcannon Recipe

Name: Carrot, Parsnip and Potato Colcannon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

1
Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water.
2
Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially.
3
Simmer until tender, 25 to 30 minutes.
4
Drain, return to pot and cover pot tightly.
5
Leave to steam in covered pot for 5 minutes.
6
Peel potatoes.
7
Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek.
8
Cook, stirring often, until it begins to wilt, about 3 minutes.
9
Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes.
10
Remove from heat.
11
Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill.
12
Combine milk and butter and heat until butter melts.
13
Gradually add to puree, stirring or beating on low speed.
14
Stir in leeks and mix until well blended.
15
Season to taste with salt and pepper.
16
Put through the fine or medium blade of a food mill, or press through a medium-mess strainer.
17
Garnish if desired with dill or chervil.
18
Serve hot.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Carrot, Parsnip and Potato Colcannon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot, Parsnip and Potato Colcannon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions