I am making salmon for son-in-law Chris’ birthday dinner. My first thought was to make colcannon—potatoes and cabbage—to go with it. Chris, who is limiting his intake of simple carbohydrates—like starchy potatoes—suggested using yams and herbs instead. This is very much a California Fusion recipe.
After Dinner Note: Everyone though this was a very good dish. It is certainly not a boring bland mash.
Karl’s Colcannon California
1½ lb. ruby yams
14.5 oz. chicken broth (vegetable broth for Vegan)
2 Tbs. butter (vegetable oil for Vegan)
½ yellow onion, diced
¼ tsp. Kosher salt
4-5 cloves garlic, minced
1. Peel and cut the yams into large chunks.
2. Boil the yams in chicken broth until just tender, about 10 minutes.
3. Just before yams are ready, melt the butter in a large skillet over medium high heat.
4. Sauté the onion with the salt until translucent, about 5 minutes,
5. When the onions are soft, pull them to the edges of the pan and add the garlic to the hole in the center.
6. Sauté the garlic until fragrant, about one minute.
Tip: If the pan is very dry you may add a bit more butter.
7. Stir in the arugula and watercress.
8. Add one tablespoon of the broth from the yams and cover the pan for two minutes.
Tip: The pan will be overflowing when you put in the greens. The broth steams the herbs and reduces their volume to a manageable size.
9. While the greens are steaming, remove the yams to a bowl and reduce the broth, over high heat, to about one half cup.
10. Add salt and pepper to taste to the vegetables.
11. Use the back of a spoon to mash the yams and scoop them into the greens.
Tip: You do not want a smooth mash, you are only trying to break up the chunks a bit. One press on each chunk of yam is enough.
12. When the broth has reduced, pour enough of it over the vegetables and smashed yams to make it your desired consistency.
Tip: You do not want your colcannon to be either too soupy or too dry.
13. Transfer the colcannon to a serving bowl.