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Monday, July 10, 2006

Colcannon

  • For anyone wanting to try that Colcannon recipe, here it is:

    Colcannon
    4 lbs. russet potatoes, peeled, cut into 1 1/2-inch pieces
    1 (11/2-lb.) cabbage, thinly sliced
    1 1/4 C. water
    1 C. milk
    1 bunch green onions, chopped
    3/4 C. unsalted butter, at room temperature
    chopped fresh chives or green onion tops
    salt and pepper, to taste

    Cook potatoes in large pot of boiling salted water until tender. Drain. Return potatoes to pot and mash coarsely. Set aside.Combine cabbage and water in large, heavy skillet. Boil until almost all liquid evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into mashed potatoes.Combine milk, green onions and 1/2 cup butter in heavy, medium-size saucepan. Bring to boil, stirring to melt butter. Pour over potato mixture and stir to combine. Season to taste with salt and pepper. Mound mashed potatoes in bowl. Make a well in center. Place remaining 1/4 cup butter in well. Sprinkle with chives and serve.

4 Comments:

At 8:37 PM, Blogger Heather said...

Ooooh sounds wicked good. I just may make it this weekend.

 
At 1:11 AM, Anonymous Melissa said...

Is it possible for a recipe to sound peasantlike and decadent at the same time? I may have to take a break from all the jam and zucchini bread and try this recipe. Thanks for posting it.

 
At 10:11 AM, Blogger Arabella said...

This looks and sounds so beautiful.

It's going to be awfully hard to satisfy myself with an English muffin for breakfast, having read this.

 
At 10:59 AM, Blogger Tits McGee said...

YUM!!!

 

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