Colcannon
Colcannon is an easy dinner. Made with 2 lb. potatoes, scrubbed, 1 small head cabbage (about 1 lb.), cored and shredded, 1 to 1 1/2 c. milk and 1/2 to 1 stick unsalted butter, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
In a large saucepan, cook the potatoes in boiling water, salted, for 30 to 40 minutes, or until tender.
While the potatoes are cooking, cook the cabbage in a saucepan in a small amount of boiling water for 5 to 7 minutes, or until tender, and drain very well.
Drain the potatoes well, then peel and mash them with enough of the milk to make a soft consistency.
Stir the cabbage into the potatoes, then season with salt and pepper.
Spoon the colcannon into a serving dish; make a hollow in the center and put the butter in the hollow to melt slowly into the mixture.
Yield: 6 servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment