| COLCANNON |
A traditional recipe for Saint Patrick’s Day. From Extending the
Table… A World Community Cookbook
1 lb cabbage or kale
1 lb potatoes, diced
1 cup of leeks, onions, or scallions, chopped
½ cup cream or milk
¼ tsp. salt
1/8 tsp. black pepper
1/8 tsp. mace or ground nutmeg
Butter or olive oil
Shred leaves from cabbage or kale. Place in saucepan with a little
water, and bring to a boil. Reduce heat and simmer until crisp-tender,
5-10 minutes. Drain well. Liquefy in blender (optional). Boil potatoes
separately, covered, until tender. In a small saucepan, cook leeks or
onions with milk or cream, for about 10 minutes (do not boil). Mash
potatoes, then season with spices. Mix in onions and milk. Combine
potato mixture with cabbage or kale, beating it to a good fluff over low
heat. Pour into a deep warmed dish. Dab with butter, or drizzle with
olive oil. Leftovers can be fried in oil until crisp and brown on both
sides.
Table… A World Community Cookbook
1 lb cabbage or kale
1 lb potatoes, diced
1 cup of leeks, onions, or scallions, chopped
½ cup cream or milk
¼ tsp. salt
1/8 tsp. black pepper
1/8 tsp. mace or ground nutmeg
Butter or olive oil
Shred leaves from cabbage or kale. Place in saucepan with a little
water, and bring to a boil. Reduce heat and simmer until crisp-tender,
5-10 minutes. Drain well. Liquefy in blender (optional). Boil potatoes
separately, covered, until tender. In a small saucepan, cook leeks or
onions with milk or cream, for about 10 minutes (do not boil). Mash
potatoes, then season with spices. Mix in onions and milk. Combine
potato mixture with cabbage or kale, beating it to a good fluff over low
heat. Pour into a deep warmed dish. Dab with butter, or drizzle with
olive oil. Leftovers can be fried in oil until crisp and brown on both
sides.
