Colcannon Irish Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Kale, tough stems removed
Washed, or use green cabbage
2 cup: Water,
1 tbsp: Olive oil,
1 1/4 lbs: Potatoes, peeled, quartered
1 cup: Cleaned, chopped leeks, white part only
1 cup: Milk,
pn Ground mace,
Salt and fresh groun to taste,
1/2 cup: Butter, melted
GARNISH
1 tbsp: Chopped parsley,
Directions:
In a large pot, simmer the kale, covered, in 2 cups water and the oil
10 minutes. Drain and chop fine; set aside and keep warm. In a small
p bring the potatoes and water to cover to a boil and simmer until
tende In another small pot, simmer the leeks, covered, in the milk
for 10 minutes, and keep warm. Drain the potatoes and puree them.
using a pot ricer or masher, into the large pot. Add the leeks with
their milk, an the cooked kale. Beat with a wooden spoon until
fuffly. Season with ma salt, and pepper. Mound on a plate and top
with melted butter. Garnish with parsley if you are using cabbage.
Recipe from the "Frugal Gourme Submitted By TANANA REYNOLDS On
06-14-95
Source from luhu.jp
10 minutes. Drain and chop fine; set aside and keep warm. In a small
p bring the potatoes and water to cover to a boil and simmer until
tende In another small pot, simmer the leeks, covered, in the milk
for 10 minutes, and keep warm. Drain the potatoes and puree them.
using a pot ricer or masher, into the large pot. Add the leeks with
their milk, an the cooked kale. Beat with a wooden spoon until
fuffly. Season with ma salt, and pepper. Mound on a plate and top
with melted butter. Garnish with parsley if you are using cabbage.
Recipe from the "Frugal Gourme Submitted By TANANA REYNOLDS On
06-14-95
Source from luhu.jp