You are here

Colcannon

deasia's picture
Ingredients
  Potatoes 2 Pound
  Boiling water 3 Cup (48 tbs)
  Salt 3 Teaspoon
  Coarsely shredded cabbage 4 Cup (64 tbs)
  Scallions 1 1⁄2 Cup (24 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. Pare potatoes and cut each into quarters.

MAKING
2. In 1/2 inch boiling water, with 1 teaspoon salt, in medium saucepan, cook potato, covered, 15 to 20 minutes, or until fork-tender and completely cooked and drain.
3. Return pan to low heat, shaking to dry potatoes.
4. In medium saucepan, in 1/2 inch boiling water, cook the cabbage with 1/2 teaspoon salt , covered, 8 to 10 minutes just until tender and drain well.
5. Also heat scallions with milk and 1/2 teaspoon salt, bring to boiling reduce heat and simmer for 10 minutes.
6. In saucepan, with electric mixer at medium speed, beat potato with 4 tablespoons butter, 1 teaspoon salt and the pepper.
7. Beat in scallions and hot milk, beating until potato is very light and fluffy.
8. Stir in cabbage, combining well and heat over low heat 5 minutes.

SERVING
9. Turn colcannon into heated serving dish.
10. Make depression in center fill with remaining butter and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

Rate It

Your rating: None
3.87647
Average: 3.9 (17 votes)