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Colcannon, Corned Beef & Horseradish Sauce
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Cál ceannann (Colcannon) is, in the form presented here, without a doubt one of the most sumptuous and decadent potato dishes you’ll find in any home or restaurant. Far removed from its humble beginnings, this version is loaded with butter, cream, leeks and scallions, seasoned with sea salt and nutmeg and served with corned beef in horseradish cream. This combination far elevates the corned beef above its more common pairing with simple cabbage and onions.
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Bon Appetit ! Life is Good !
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Link to Horseradish Sauce Recipe
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Link to Corned Beef Recipe
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Colcannon, Corned Beef & Horseradish Sauce
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Colcannon, Corned Beef & Horseradish Sauce
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Colcannon, Corned Beef & Horseradish Sauce
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- getting started with the colcannon…..
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- dice leeks into fine brunoise, thinly slice scallions
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- simmer leeks in cream until soft
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- peel and slice potatoes, simmer in salted water until soft
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- drain potatoes
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- add a stick of butter, cayenne pepper, grated nutmeg
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- add cream with leeks
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- add scallions
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- blend all into smooth puree
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- to serve, place a portion of potatoes on plate next to sliced corned beef, make an indention, place a generous knob of butter in indention
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- ladle horseradish sauce over corned beef
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- Colcannon, Corned Beef & Horseradish Sauce
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- Colcannon, Corned Beef & Horseradish Sauce
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- Colcannon, Corned Beef & Horseradish Sauce
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ChefsOpinion 
I use leeks and kale. Southern Irish style
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Sounds good to me, David 🙂 Cheers!
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