Colcannon
Ingredients:
Instructions:
This recipe was loosely based on Marion Cunningham's Colcannon. With the ham and warmed bread it was a hearty meal.
Ingredients:
- 2 pounds all-purpose potatoes, peeled and quartered
- 1 1/2 pounds green cabbage, quartered and cored
- 4 tablespoons(1/2 stick) butter (yes, I used Kerrygold)
- 1 cup light cream or milk
- 1 teaspoon salt (or to taste)
- Black pepper
- 6 scallions, thinly sliced
Instructions:
- Put the potatoes in a large saucepan and add cold water just to cover.
- Bring to a boil and boil gently for 15 to 20 minutes, until tender when pierced with a fork.
- Halfway through the cooking, add the cabbage quarters.
- When the potatoes are tender, drain well. Remove cabbage and set aside.
- Return the potatoes to the pot.
- Add the butter, 1/2 cup of the cream, the salt and the pepper to the pot with the potatoes and mash the potatoes by your preferred method.
- Add the remaining 1/2 cup cream, blending until you have a thick puree.
- Add the cabbage and mix until well blended.
- Taste and correct the seasoning. Return the pot to low heat, stirring frequently until hot.
- Serve in heated serving bowls garnish with sliced scallions.
This recipe was loosely based on Marion Cunningham's Colcannon. With the ham and warmed bread it was a hearty meal.