A traditional Irish recipe! Traditionally served with Kale or Cabbage. Our version uses kale and caramelized leeks instead of scallions. Did you know there is also a song about this dish?
Did you ever eat colcannon, Made with lovely pickled cream With the greens & scallions mingled Like a picture in a dream Did you ever make a hole on top To hold the melting flake Or the creamy flavored butter That your mother used to make
Put the potatoes and rutabaga in a medium stock pot and cover with cold water by at least a couple inches. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
In a medium skillet over medium heat, add olive oil and chopped leeks. Stir frequently and continue to cook until your leeks become golden. (10-15 minutes)
Once your leeks are golden, reduce heat to low. Add chopped kale and 1/2 cup of butter. Cook until kale has wilted.
Return the cooked potatoes and rutabaga to the stove over medium heat in your stock pot. Mash with a potato masher and add 1/2 cup of butter. Add 1 cup of heavy cream and stir until well incorporated.
Fold in your kale, leek and butter mixture into the potatoes. If your potatoes seem a little too think, add a little whole milk to thin them out to your desired consistency. Add salt to taste, garnish with chopped parsley and serve.
Sunchokes. Also knows as a Jerusalem Artichoke which is certainly not an artichoke nor is it from Jerusalem. Makes total sense right? Sunchokes are these strange little tubers that originate form North America and was cultivated by the Native Americans. The plant was discovered as early as 1603, when Samuel de Champlain (the same guy Lake Champlain is named after) described the root to taste like an artichoke, purportedly starting the naming confusion that has haunted the vegetable since its debut. To add to the linguistic chaos, they’re known as topinambour in Europe (which was a mispronunciation of an indigenous Brazilian tribe that was brought to France for reasons that I probably shouldn’t mention). In the 1960’s, a few marketing wizards thought it would be in the best interest of the foodie community to rename them. Hence the birth of the modern sunchoke. Now that we’ve gotten through the glorious introduction of this weird little tasty vegetable we can get onto the recipe.
In your recent Winter CSA share we included some potatoes, leeks, sunchokes and kale which I’ve used in the recipe below. I have to admit that I’ve never eaten a sunchoke prior to yesterday but was up to the challenge of pulling a recipe out of my little bag of tricks. I was trying to not make another soup for you but with the recent cold weather and frosty Washington mornings, I was craving soup. I’ve also included a little recipe for a Kale and Hazelnut Pesto that works quite well with the nutty characteristic of the sunchokes. I threw a little on top with a tiny bit of black truffle olive oil. The end result was quite tasty.
Scrub and cut sunchokes into 1 inch thick slices leaving the peel on. On a baking sheet, arrange the sunchokes on parchment paper. Drizzle with olive oil, and roast at 350° for 35-45 minutes, until fully tender.
Remove the outer layer and cut your leeks in half, lengthwise. Rinse each of them by pulling apart all of the layers under cold water. Cut your leeks into into 1/2 inch pieces.
Peel and chop your onion, garlic cloves and potatoes and set aside with the chopped leeks.
Melt butter in a large stock pot or dutch oven oven over medium heat, stirring constantly until it is a deep brown and has a nutty aroma. (About 2 minutes)
Add the your leeks, onions and chopped garlic and roasted sunchokes to the browned butter and cook on medium heat until they are soft and wilted. This should take around 10-15 minutes - be careful not to brown them.
Once everything has cooked down, add your broth and potatoes and and reduce heat to low. Cover your pot and allow to simmer for around 20-25 minutes until the potatoes are tender.
Remove pot from heat, transfer to blender and puree until smooth.
Return soup to pot and add your heavy cream and salt to taste. Serve soup with a teaspoon (or more if you like) of the Kale and Hazelnut Pesto (recipe link included above) and add a couple drops of black truffle oil. Enjoy!