colcannon
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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prep time
15 Min
cook time
25 Min
method
Broil
yield
8 (5 1/2 cup serving)
Ingredients
- 1 pound cabbage, halved and cored
- 1 pound boiling potatoes, (such as yukon gold), peeled and cut into 1 1/2 inch pieces
- 2 cups leaks, (white and pale – green cards only), chopped, (2 1/2 cups)
- 1 cup milk
- - salt and pepper to taste
- 1 pinch mace
- 1 cup butter, melted
How To Make colcannon
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Step 1Put 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.
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Step 2Transfer 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.
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Step 3Add potatoes to cabbage water and boil until very tender, itching 20 minutes. Drain, returned to pot and cover.
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Step 4While potatoes cook, put leeks and milk in a separate sauce pan and simmer over medium–low heat until soft, about 10 minutes.
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Step 5And 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.
- 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!
Discover More
Category:
Vegetables
Diet:
Vegetarian
Keyword:
#lent
Ingredient:
Vegetable
Culture:
Irish
Method:
Broil
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