Colcannon

Title:
Colcannon

Yield:
6 Servings

Categories:
Side
Dishes,
Irish




Ingredients:





     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






 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