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Title: Colcannon
Yield: 6 Servings
Categories: Side Dishes, Irish


1 md Head cabbage, quartered and
-core removed
2 lb Potatoes, scubbed and sliced
-with skins left on
2 md Leeks, thoroughly washed and
1 c Milk
1/2 ts Mace
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.