Free Recipe Colcannon 2
Recipe Type: Free Side Dish Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Colcannon 2 Recipe
1 md Head cabbage, quartered and
-core removed
2 lb Potatoes, scubbed and sliced
-with skins left on
2 md Leeks, thoroughly washed and
-sliced
1 c Milk
1/2 ts Mace
Salt
Pepper
2 Garlic cloves
8 tb Unsalted butter
Colcannon 2 Preparation
Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside. Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside. Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside. Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it. Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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