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.
- 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.
- 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.
- 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.
- 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!