Emma Nanna Tate Wild Garlic Colcannon Recipe
This quick, fuss-free recipe celebrates the very heart of Irish cooking – rustic, vibrant and unapologetically comforting. It’s the kind of dish that steals the spotlight at any family gathering, especially when served alongside thick cut glazed bacon and carrots. Add a pint of Guinness and you’ve got yourself a proper Paddy’s Day plate. 🍀
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Simple to make and made for sharing… if you can resist polishing off the whole bowl yourself!
Prep: 5 mins
Cook: 25 mins
Serves: 2-3 people
Nanna Tate Wild Garlic Colcannon Recipe
Ingredients
400g Nanna Tate potatoes (available at Tesco – in store and online)
15g wild garlic, finely chopped
½ Savoy cabbage, cut into small bite size pieces
20g butter
50ml whole milk
Salt & white pepper to season
Method
Peel the potatoes then chop into even-sized pieces and place into a pan of cold water.
Bring to the boil then simmer for 16-18 minutes until soft.
Gently warm the butter, milk, salt & pepper in a saucepan.
Mash the potatoes, add the warm milk blend and mix.
Whilst the potatoes are cooking. Steam half of the cabbage for 8 minutes or until soft.
Fry the other half of the cabbage in a little oil on a medium/ high heat for around 8 minutes, making sure to get some colour and crispness.
Add the wild garlic to the pan for the final two minutes.
Add the cabbage and wild garlic to the mash and mix.
Delicious served with thick cut glazed bacon and carrots
Nanna Tate Wild Garlic Colcannon Recipe
Ingredients
- 400 g Nanna Tate potatoes available at Tesco - in store and online
- 15 g wild garlic finely chopped
- ½ Savoy cabbage cut into small bite size pieces
- 20 g butter
- 50 ml whole milk
- Salt & white pepper to season
Instructions
- Peel the potatoes then chop into even-sized pieces and place into a pan of cold water.
- Bring to the boil then simmer for 16-18 minutes until soft.
- Gently warm the butter, milk, salt & pepper in a saucepan.
- Mash the potatoes, add the warm milk blend and mix.
- Whilst the potatoes are cooking. Steam half of the cabbage for 8 minutes or until soft.
- Fry the other half of the cabbage in a little oil on a medium/ high heat for around 8 minutes, making sure to get some colour and crispness.
- Add the wild garlic to the pan for the final two minutes.
- Add the cabbage and wild garlic to the mash and mix.
- Delicious served with thick cut glazed bacon and carrots
