colcannon
(3 RATINGS)
OK, This ain't mine and it ain't diabetic! I grabbed this recipe for Colcannon off of the Food Network website. This dish is so Irish I think there's a chunk of the Blarney Stone in it! Recipe courtesy Christabel Rossiter
No Image
prep time
15 Min
cook time
1 Hr 45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 pounds red rose potatoes, scrubbed
- 2 sticks butter
- 1 1/4 cups hot milk
- - freshly ground black pepper
- 1 - 1 head cabbage, cored and finely shredded
- 1 pound piece ham, cooked the day before
- 4 - scallions, finely chopped
- - chopped parsley leaves, for garnish
How To Make colcannon
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Step 1Steam the potatoes in their skins for 30 minutes
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Step 2Chop with a knife before mashing
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Step 3Mash thoroughly to remove all the lumps
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Step 4Add 1 stick of butter in pieces
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Step 5Gradually add hot milk, stirring all the time
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Step 6Season with a few grinds of black pepper.
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Step 7Boil the cabbage in unsalted water until it turns a darker color
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Step 8Add 2 tablespoons butter to tenderize it.
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Step 9Cover with lid for 2 minutes.
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Step 10Drain thoroughly before returning it to the pan
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Step 11Chop into small pieces
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Step 12Put the ham in a large saucepan and cover with water
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Step 13Bring to the boil and simmer for 45 minutes until tender.
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Step 14Drain
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Step 15Remove any fat and chop into small pieces
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Step 16Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
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Step 17Serve in individual soup plates.
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Step 18Make an indentation on the top by swirling a wooden spoon
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Step 19Put 1 tablespoon of butter into each indentation.
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Step 20Sprinkle with parsley
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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