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A traditional Irish side dish of cabbage,
potatoes and leeks.
Colcannon
- 1 medium cabbage, quartered and core removed
- 2 pounds potatoes, scrubbed and sliced,
skins left on
- 2 medium leeks, thoroughly washed, sliced
- 1 cup milk
- 1/2 teaspoon mace
- Salt and freshly ground pepper to taste
- 2 garlic cloves, finely minced
- 8 tablespoons butter
- Bring a pot of salted water to a boil
and boil the cabbage until tender,
about 12 to 15 minutes. Drain off the water and
chop the cabbage. Set aside.
- Bring another pot of water to a boil and
boil the potatoes until tender. Drain
off the water and set aside.
- Put the leeks in a saucepan, cover with
the milk, bring close to boiling and
then turn down to a simmer until tender. Set
aside.
- Add the mace, salt and pepper, and garlic
to the pot with the potatoes and mash
well with a hand masher. Now add the
leeks and their milk and mix in with the potatoes, taking
care not to break down the leeks too much.
Add a little more milk if necessary
to make it smooth. Now mash in the cabbage the
butter. The texture that you want to achieve is smooth,
buttery potato with interesting pieces of
leek and cabbage well distributed in
it.
- Transfer the whole mixture to an ovenproof
dish, make a pattern on the surface
and place under the broiler to brown.
Serves 6.
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