 |
Colcannon
Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : Reg 4 Sheryl D
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 Lbs Green Cabbage
2 Cups Water
1 Tbsp Olive Oil
1 1/4 Lbs Potatoes, Peeled & Quartered
1 Cup Chopped Leeks, White Part
1 Cup Milk
1 Pinch Ground Mace
Salt And Pepper To Taste
1/2 Cup Melted Butter
Garnish, Optional
1 Tbsp chopped par
In a large pot simmer the cabbage covered in 2 cups of water and the oil
for 10 minutes (I do it longer). Drain and chop fine; set aside and keep
warm. In a small pot bring the potatoes and water to cover to a boil and
simmer until tender. In another small pot, simmer the leaks in the milk
for 10 minutes and then keep warm. Drain the potoatoes and puree them
into a large pot. Add the leeks with the milk and the cooked cabbage.
Beat until fluffy. Season with mace, salt and pepper. Mound on a serving
platter/dish and top with melted butter. Garnish with parsley if desired.
Note: you have to use butter and not oleo for this
REG4 shared by Sheryl Donner, Iowa City
- - - - - - - - - - - - - - - - - -
|
