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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Colcannon Recipe

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This recipe for Colcannon is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small cabbage
2 to 3 cups reserved ham stock
1/4 cup butter
1/2 cup minced onion, leek or green onions
1/2 cup milk
2 cups cooked, mashed potatoes
Directions:
Directions:
Cut small cabbage into quarters and remove core. Place in saucepan along with reserved ham stock. Cook, covered tightly, 20 minutes. Drain well. Chop cabbage.

Melt butter in skillet. Add onion and saute until soft but not brown. Add milk and warm until heated through. Stir in mashed potatoes and cooked cabbage and beat until mixture is fluffy. Transfer mixture to large, wide serving bowl.
Personal Notes:
Personal Notes:
This dish is an "old Irish" dish and I serve it on St. Patrick's Day along with the corned beef.

 

 

 

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