Irish in origin (Colcannon) and adopted by the Scots, this hearty winter side has several variations. Best enjoyed with a good quality Haggis or perfect with some fantastic pork sausages and gravy.
Roughly mash together the potatoes, turnip and carrots with the butter and enough cream to get a good mash consistency.
Stir through the leek, cabbage and eschallots and season to taste.
Can be mashed in the saucepan over a low heat to keep piping hot until ready to serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Originally this dish was mostly just potatoes and cabbage but I've tried to evolve it a bit to incorporate extra vegetables to make it healthier, also I love leeks and potato together.
The purists will hate me for this but I've recently begun roasting my Haggis as opposed to boiling it. Using Drambuie as a glaze I find the flavour to be deeper and extremely satisfying, be sure to toast with a good singly malt whisky for a true Highland experience. slàinte mhath (Good Health)
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