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Colcannon

Veggie.Lover's picture
Ingredients
  Cabbage 500 Gram (1 Pound)
  Potatoes 500 Gram (1 Pound)
  Spring onions 6 Large, finely chopped (Green Shallots)
  Milk 125 Milliliter (4 Fluid Ounce - 1/2 Cup)
  Freshly grated nutmeg To Taste (4 Fluid Ounce - 1/2 Cup)
  Butter 60 Gram, melted (2 Ounce)
  Spring onion 1⁄4 , shredded (Green Shallot, For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

1 Finely shred the cabbage, then steam or cook in boiling water to cover for 12-15 minutes, until tender. Peel the potatoes, cut into chunks and cook in boiling salted water until tender; drain and mash. Meanwhile simmer the spring onions (shallots) in the milk, with nutmeg to taste, for 5 minutes.
2 Mash the cabbage into the potatoes, then gradually mash in the milk with flavourings, salt, pepper and butter. Reheat gently if necessary. Serve piping hot, topped with shredded spring onion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
6

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 178 Calories from Fat 80

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 5.6 g28.1%

Trans Fat 0 g

Cholesterol 23.6 mg7.9%

Sodium 99.6 mg4.2%

Total Carbohydrates 23 g7.8%

Dietary Fiber 4.6 g18.5%

Sugars 5.1 g

Protein 4 g8%

Vitamin A 12.2% Vitamin C 86.2%

Calcium 8.8% Iron 8%

*Based on a 2000 Calorie diet

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Colcannon Recipe