Parsnip Colcannon with Kale

Lisabette Fay

This recipe was one of our finalists for our We Local Parsnips Recipe Contest and was submitted by Lisabette Fay.  Of the recipe, Lisabette says, "It's a delicious way to prepare parsnips and perfect for St. Patrick's Day!  This recipe can be adapted to your preferences.  While colcannon traditionally is made with potatoes and cabbage, my recipe includes parsnips for some sweetness in the mash and vitamin-packed kale. You can experiment with leeks, green onions, and garlic too!"  All of the ingredients, except the salt and pepper, can be sourced locally too!

Parsnip Colcannon with Kale

Prep Time

10 minutes

Cook Time

35 minutes


4 Servings


1 1⁄2 pounds parsnip
1 1⁄2 pounds potato
6 cups kale (shredded, 1-2 bunches)
6 tablespoons butter
1 onion (large, chopped)
1 cup milk
  salt (to taste)
  black pepper, ground (to taste)


Peel parsnips and potatoes and cut into chunks. Boil in lightly salted water until very tender, about 20 minutes. Drain water (reserving some liquid for thinning the mash if needed).

Sauté onions and shredded kale in 2 Tbsp butter in a large pan until soft, about 5-7 minutes. Add the milk and bring to a boil.

Mash the parsnips and potatoes in a large pot. Incorporate remaining butter into the mash, then fold in kale mixture. Add reserved liquid if thinning is needed.

Season to taste with salt and pepper.