Goosefoot Colcannon
An Ancient version of the Traditional Irish Potato Favourite
NOTES : Goosefoot a common weed in Ireland, Gaelic Irish "praiseach fiadhain" wild pot-herb or wild mess. The people of Rural Irish have foraged wild greens for centuries
and Goosefoot is still eaten today. Goosefoot aka Lambs Quarters, wild lettuce.
Potatoes introduce to Ireland in the 16th century and were widely cultivated, but in particular by those at a subsistence level; the diet of this group of this period consisted mainly of potatoes supplemented with buttermilk and vegetation that could be foraged in the hedgerows and fields.
Recipe By :Ellen M. Ennis Davis
Serving Size : 4
Preparation Time : 0:10 T(Cook): 0:25 Start to Finish Time: 0:35
Categories : Eat Your Weeds : Edible Wild Recipes
6 med potatoes -- peeled and cut into chunks
Salt to taste
3 cups Goosefoot -- loosely packed
1 cup chopped choice of Allium -- eg. green onions, chives, ramps, etc.
1/2 cup half-and-half or milk
3 tablespoons unsalted butter
Put the potatoes in salty water and bring to a boil. Reduce the heat and simmer until tender, about 10 minutes.
Add greens and your choice of chopped Allium of your choice and cook for another 10 minutes.
Romove from heat and pour through a colander and return the pot to the heat.
Add 3 tablespoons butter and milk and mash roughly together and serve
Serving Ideas : To serve, put some colcannon on everyone’s plate and make a little well in the center. Add a dot of butter to the well. When it melts, serve immediately.
You can substitute kale, green cabbage or spinach if you do have access to fresh Goosefoot.
Per Serving : 221 Calories; 9g Fat (35.0% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 12mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Fat.
An Ancient version of the Traditional Irish Potato Favourite
NOTES : Goosefoot a common weed in Ireland, Gaelic Irish "praiseach fiadhain" wild pot-herb or wild mess. The people of Rural Irish have foraged wild greens for centuries
and Goosefoot is still eaten today. Goosefoot aka Lambs Quarters, wild lettuce.
Potatoes introduce to Ireland in the 16th century and were widely cultivated, but in particular by those at a subsistence level; the diet of this group of this period consisted mainly of potatoes supplemented with buttermilk and vegetation that could be foraged in the hedgerows and fields.
Recipe By :Ellen M. Ennis Davis
Serving Size : 4
Preparation Time : 0:10 T(Cook): 0:25 Start to Finish Time: 0:35
Categories : Eat Your Weeds : Edible Wild Recipes
6 med potatoes -- peeled and cut into chunks
Salt to taste
3 cups Goosefoot -- loosely packed
1 cup chopped choice of Allium -- eg. green onions, chives, ramps, etc.
1/2 cup half-and-half or milk
3 tablespoons unsalted butter
Put the potatoes in salty water and bring to a boil. Reduce the heat and simmer until tender, about 10 minutes.
Add greens and your choice of chopped Allium of your choice and cook for another 10 minutes.
Romove from heat and pour through a colander and return the pot to the heat.
Add 3 tablespoons butter and milk and mash roughly together and serve
Serving Ideas : To serve, put some colcannon on everyone’s plate and make a little well in the center. Add a dot of butter to the well. When it melts, serve immediately.
You can substitute kale, green cabbage or spinach if you do have access to fresh Goosefoot.
Per Serving : 221 Calories; 9g Fat (35.0% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 12mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Fat.
