Colcannon
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from irisheyes.com
List of Ingredients
8 medium potatos, peeled
small bunch of scallions (spring onions)
1/2 cup milk potato milk
salt and pepper
1 small head of white cabbage
knob of cf margarine per person
Recipe
Shred and chop a small cabbage (discard the stump) and cook
until tender.
The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill.
Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing.
In any case keep hot.
Chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk sub.
Beat this mixture into the mashed potatoes until smoooth and fluffy.
Beat cabbage into the potatoe mixture.
Season to taste and serve a large mound on each plate with a good knob of cf margerine melting into the top.
Each forkful is dipped into the melted margerine as it is eaten.
|
|
member logon
