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Colcannon

An Irish variation of mashed potatoes. Some recipes call for kale and a little sour cream, but get this one down and then experiment with relative ease. It's the scallion that gives this traditional Irish treat the "taste of spring".

4 medium-sized potatoes
2 cups shredded cabbage
2 scallion
4 tablespoons butter
salt & pepper to taste
½ c. milk
2 tablespoons fresh parsley, chopped

Peel, cube and boil the potatoes until soft. Shred cabbage and boil as well in another pot for 10 minutes. Drain both. Melt 3 tablespoons of butter in a saucepan. Add the drained cabbage. Thinly slice the scallion and add to pan. Cook, stirring, for about a minute. Mash potatoes in a large bowl. Add cabbage mixture, milk and parsley. Salt and pepper to taste. Keep warm until ready to serve. When ready, mound the colcannon atop a serving piece. Make an impression on top with a spoon. Add the last tablespoon of butter there.


Comments:

Steve,
While browsing today I came across your recipie for Colcannon.... as a Dublin woman I have to correct you on this, colcannon is made from curley kale, not cabbage, and also contains chopped onions and butter. We eat this dish at Halloween and would be very put out if someone made it with cabbage......
Ann


Comments: Send us comments about this recipe steve@pulpkitchen.com