Colcannon with parsnips and prosciutto

I may not be Irish, but I love Saint Patrick’s Day! I usually mark it by attending the Montreal parade followed by a satisfying homemade meal. This Emerald Isle-inspired recipe is a great dish to enjoy with others. Try serving it my favourite way, with some good sausages and gravy.

Preparation

  1. Bring a large pot of water to a boil. Cook the potatoes and parsnips for about 20 minutes or until you can easily insert a fork into them. Drain and return to the pot. Set aside.
  2. Meanwhile, heat the oven to 400°F (200°C). Place the prosciutto on a baking sheet and cook for about 8 to 10 minutes or until crispy. Remove from the oven, chop and set aside.
  3. Add 1 tbsp. (15 ml) of the butter and then the cream to the potatoes and parsnips. Mash and mix for about 2 minutes over medium heat. Season with salt and pepper to taste. Add another tablespoon of the butter and the milk. Mix for 2 minutes more. Taste and adjust the seasoning if needed.
  4. In a skillet over medium heat, melt the last tablespoon of butter and add the kale and green onions. Cook for 2 minutes, stirring regularly. Add to the potatoes along with the prosciutto and mix well.

    Enjoy with your favourite sausages and gravy!

Le Coup de Grâce

Montreal, Quebec

Samuel Joubert may claim he’s no professional chef, but his immeasurable love of all things food-related sets him apart from other epicureans.

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