Colcannon
Colcannon
This is a traditional Irish recipe similar to the British dish "bubble and squeak". Some versions add salt pork, and some versions puree the cabbage and potatoes together. However, this version below is the one I cook and my family enjoys. It is served as a side dish with meat or fish, or can be eaten as a main course if the salt pork is added.
1 1/4 lbs. green cabbage
1 tablespoon olive oil
1 1/4 pounds quartered new white potatoes, scrubbed and skin left on
1 tablespoon chopped fresh parsley
1 cup cleaned and chopped leeks white part only
1 cup 3% milk
pinch of ground nutmeg
salt and fresh ground pepper to taste
1/2 cup melted butter (use real butter, not margarine)
Simmer cabbage in unsalted water and oil for 10 minutes. Drain and chop fine. Boil potatoes in unsalted water until tender. Drain and finely mash the potatoes with the skin left on. Simmer the leeks in milk for ten minutes until tender. Add leeks and milk, cooked cabbage, nutmeg, salt and pepper to potatoes. Mound on a plate and pour on the melted butter. Garnish with parsley.
This is a traditional Irish recipe similar to the British dish "bubble and squeak". Some versions add salt pork, and some versions puree the cabbage and potatoes together. However, this version below is the one I cook and my family enjoys. It is served as a side dish with meat or fish, or can be eaten as a main course if the salt pork is added.
1 1/4 lbs. green cabbage
1 tablespoon olive oil
1 1/4 pounds quartered new white potatoes, scrubbed and skin left on
1 tablespoon chopped fresh parsley
1 cup cleaned and chopped leeks white part only
1 cup 3% milk
pinch of ground nutmeg
salt and fresh ground pepper to taste
1/2 cup melted butter (use real butter, not margarine)
Simmer cabbage in unsalted water and oil for 10 minutes. Drain and chop fine. Boil potatoes in unsalted water until tender. Drain and finely mash the potatoes with the skin left on. Simmer the leeks in milk for ten minutes until tender. Add leeks and milk, cooked cabbage, nutmeg, salt and pepper to potatoes. Mound on a plate and pour on the melted butter. Garnish with parsley.
Total Comments 2
Comments
 |  Thanks for posting this, Kathy. I think I like your recipe better than the one I had, especially the nutmeg and fresh parsley, which I grow in my home. I think I'll be trying this one come next March 17, if not sooner. |
Posted 11-10-2007 at 12:49 PM by hodge  |
| |  Yes it's a delicious side dish. I often make in place of mashed potatoes. Leftovers are also good fried as part of a hash the next day. |
| Posted 15-10-2007 at 12:18 AM by Kathy |
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