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Irish: Colcannon




Source of Recipe


Kare


List of Ingredients




1 lb. Cooked mashed potatoes (season well with salt and pepper and add a pinch of ground
nutmeg or mace if you like)

Also, make sure your Hot, cooked potatoes have been mashed and beaten till light and fluffy with the addition of 1/2 cup warmed milk.

1 lb. Well cooked (no time for al denté here) shredded cabbage, Kale, broccoli, or Brussels sprouts

2 small Leeks, or spring onions finely chopped

1 oz. Unsalted butter plus some extra butter for serving
Salt and pepper



Recipe



Fry the leek or onions very gently in the butter until softened. Then add the cabbage, coating them with all the buttery juices. Heat through and then add the contents of the frying pan to the hot mashed potato. Check for seasoning, this dish needs salt and a good grind of black pepper.

At this stage traditionally Colcannon is served in a warm dish, hollowing the center a little. Some extra butter is placed in the hollow to slowly melt into the vegetables

YIELD: 4 Servings


from Chef Tobie Nidetz