Monday, 11 April 2016

Swedish Colcannon

Well now that I have pissed off both the Swedes and the Irish, let me admit that this is not a Swedish dish (that I know of) and it's not exactly Irish either. Although I'm pretty sure that the Irish eat rutabaga, and call it Swede, so maybe. On the other hand these are the people who have one name for a dish made of potatoes, cabbage, onions, and butter*, and a different name for a dish made of potatoes, onions, and butter**, so maybe not. Or if they do this, it would have a completely unrelated name, on account of being a completely unrelated dish.

Anyway, it's certainly high time someone did this, because it is delicious. DEEE-licious. Yes, it takes 2 pans but on the other hand a little piece of protein - Chicken piece? Pork chop? Sausage? Fish? - will be all that is needed to finish the meal.

4 servings
1 hour prep time

Swedish Colcannon; a mash of rutabaga, cabbage and onions

4 cups peeled, diced rutabaga
2 medium onions
4 cups finely chopped green or savoy cabbage
4 tablespoons unsalted butter
salt & freshly ground black pepper to taste

Peel and dice the rutabaga, and put it into a pot with plenty of water to cover. Bring it to a boil and boil until tender; about 40 minutes.

Meanwhile, peel and chop the onions. Heat the butter in a large skillet. (Large! Everything's all going in there!) Add the onions when it's melted, and cook them gently over medium heat until they soften and caramelize; they should be done about the same time as the rutabaga. Stir regularly.

Meanwhile again, wash, trim and chop the cabbage. About 5 minutes before the rutabaga is done, add the cabbage to the pan of onions, along with a good slosh of water, which can come out of the cooking rutabagas; I don't mind and I doubt they do either. Stir a bit. When they are wilted down and the rutabaga is done, drain it (rutabaga) very thoroughly, and add it to the pan. Mash it with a potato masher, mixing it into the onions and cabbage as you go. Season with salt and pepper to taste.

Cook, stirring pretty frequently, until any liquid in the pan has evaporated and you are getting signs of browning. Then into the serving dish with it and so forth.



*Colcannon
**Champ

3 comments:

Karen said...

I love it. This recipe came down through my IRISH family!

Ferdzy said...

Excellent, Karen - and IS there a name for this dish?

Karen said...

In our house it was called PishPash!