Post by Chuckie on Jul 24, 2017 22:17:20 GMT -5
We REALLY LOVE this Colcannon recipe, so thought I'd post it. Monkey bought the book--"The Irish Heritage Cookbook" by Mercedes McLoughlin & Marian Mc Spiritt back when we were married in 1994 (ISBN 0-906121-11-6).
Hope you like as well as we do!!
CHEERS!
Chuckie
COLCANNON
Ingredients:
1 medium cabbage
2 tablespoons butter
6 large potatoes, peeled and cut in half
1.5 cups milk (we use half-n-half)
2 scallions or leeks, freshly chopped (we use fresh green spring onions, minced w/some of the tops)
Salt & Pepper to taste
minced Parsley
Peel potatoes and place in pan with enough cold water to cover. Add salt and boil until tender, 30-40 minutes. Drain well, and shake potatoes in pan over heat for a few minutes to dry them. Mash the potatoes.
Meanwhile, core and shred cabbage. Boil in 2 cups of salted water until tender, approximately 8-10 minutes. *DO NOT OVERCOOK* (THEIR emphasis) Drain well and toss with 2 tablespoons of melted butter. Cover loosely.
Chop scallions finely, using bulb and the green tops. Pour milk into a small saucepan, and add scallions. Bring to a boil (I do more like a hard "scald" for a coupla minutes, keeps onions "crisp"). Pour the milk and scallions into the mashed potatoes. Add salt & pepper to taste. Beat until light and fluffy. Fold in cabbage and beat over moderately low heat, add more milk (or 1/2 X 1/2) if necessary.
Mold the mixture in a heated serving dish. Make a well in the center, add butter to taste and let melt. Garnish with minced fresh parsley.
Hope you like as well as we do!!
CHEERS!
Chuckie
COLCANNON
Ingredients:
1 medium cabbage
2 tablespoons butter
6 large potatoes, peeled and cut in half
1.5 cups milk (we use half-n-half)
2 scallions or leeks, freshly chopped (we use fresh green spring onions, minced w/some of the tops)
Salt & Pepper to taste
minced Parsley
Peel potatoes and place in pan with enough cold water to cover. Add salt and boil until tender, 30-40 minutes. Drain well, and shake potatoes in pan over heat for a few minutes to dry them. Mash the potatoes.
Meanwhile, core and shred cabbage. Boil in 2 cups of salted water until tender, approximately 8-10 minutes. *DO NOT OVERCOOK* (THEIR emphasis) Drain well and toss with 2 tablespoons of melted butter. Cover loosely.
Chop scallions finely, using bulb and the green tops. Pour milk into a small saucepan, and add scallions. Bring to a boil (I do more like a hard "scald" for a coupla minutes, keeps onions "crisp"). Pour the milk and scallions into the mashed potatoes. Add salt & pepper to taste. Beat until light and fluffy. Fold in cabbage and beat over moderately low heat, add more milk (or 1/2 X 1/2) if necessary.
Mold the mixture in a heated serving dish. Make a well in the center, add butter to taste and let melt. Garnish with minced fresh parsley.