COLCANNON WITH CAVOLO NERO & CREMATTA®
Ingredients
-
2 Medium / Large Russet Potatoes
-
80g Crematta®
-
30g Cavolo Nero
-
30g Green Onions
-
Pinch Of Maldon Salt
-
Extra Virgin Olive Oil
Method
- Start with perfectly peeled and evenly chopped potatoes. Boil them gently in salted water (from cold, always), letting them cook for about 16-20 minutes until they yield effortlessly to a fork. Smash them while hot, and fold in generous spoonfuls of Crematta®. This is what gives the mash that rich, creamy texture.
- While the potatoes are working, heat a stainless steel pan for the cavolo nero and green onions. A quick tip: Flick a drop of water onto the pan. If it beads and rolls across the surface like a little ball, your pan is at the perfect temperature. Toss the greens in extra virgin olive oil with a pinch of salt, letting them brown slightly and wilt just enough to unlock their flavour.
- Fold the sautéed greens into your potato mash, let everything marry together, and plate it up. It’s pure comfort food.
- Enjoy!
Field Notes
There’s something deeply satisfying about the simplicity of a well-made Colcannon - a humble yet legendary Irish dish that we first encountered while researching traditional Irish cooking.
Not surprisingly, the Irish have all sorts of ways to celebrate potatoes, with festive names like Champ, Bruisy, Pandy, Boxty, and this one, Colcannon.
Each dish tells a story of history, land, and flavour.
For this version, we gave Colcannon a JULIENNE BRUNO® touch to celebrate our launch in the Republic of Ireland with Tesco.
We swapped the traditional cabbage for cavolo nero, adding a deeper, earthier note. Instead of butter, we used Crematta® - our rich, dairy-free cream cheese.
It is indulgent.
Also, velvety, smooth, and packed with flavour.
