Colcannon |
Course : Potatoes
Serves: 6 |
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Ingredients:
1 1/4 pounds green cabbage |
2 cups water |
1 tablespoon olive oil |
1 1/4 pounds potatoes -- peeled and quartered |
1 cup chopped leeks -- white part |
1 cup milk |
1 dash ground mace |
1 teaspoon salt and pepper to taste |
1/2 cup melted butter |
1 tablespoon chopped parsley |
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Preparation / Directions:
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
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Nutritional Information:
264 Calories (kcal); 19g Total Fat; (63% calories from fat); 4g Protein; 21g Carbohydrate; 47mg Cholesterol; 187mg Sodium |
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