Colcannon Recipe

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Colcannon

Cindy McLaughlin

By
@GrammiMac

Contributed by: Penny Robinson and Judy Constant

This is a recipe is from County Mayo, Ireland. It's traditional fare that's good any time. Kale can be substituted for cabbage.

If this sounds like a lot of butter to you, this recipe is still deliciously buttery with only 4 tablespoons.


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Serves:

8 (5 1/2 cup serving)

Prep:

15 Min

Cook:

25 Min

Method:

Broil

Ingredients

1 lb
cabbage, halved and cored
1 lb
boiling potatoes, (such as yukon gold), peeled and cut into 1 1/2 inch pieces
2 c
leaks, (white and pale – green cards only), chopped, (2 1/2 cups)
1 c
milk
salt and pepper to taste
1 pinch
mace
1 c
butter, melted

Directions Step-By-Step

1
Put cabbage in a 3–quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
2
Transfer cabbage to a bowl with a slotted spoon (do not don't out the water in the pot), coarsely chop, and cover with foil to keep warm.
3
Add potatoes to cabbage water and boil until very tender, itching 20 minutes. Drain, returned to pot and cover.
4
While potatoes cook, put leeks and milk in a separate sauce pan and simmer over medium–low heat until soft, about 10 minutes.
5
And salt and pepper to taste and mace to potatoes; mash well. Stir in cabbage and leaks. Make a well in the center, and pour in butter. Mix well.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Irish
Dietary Needs: Vegetarian
Hashtag: #lent