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.
loading
|
