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Colcannon Recipe

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This recipe for Colcannon, by , is from Cook With Julie!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Music
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 lb Yukon Gold or Russet potatoes, peeled
2 tsp kosher salt
1/2 small savoy cabbage, cut in quarters, cored and sliced
2 medium leeks, white and tender green parts sliced
4 tbsp butter
several tbsp water
1/2 - 1 cup whole milk, warmed
salt and freshly ground pepper

Directions:
Directions:
Cut the potatoes in half if large and place in a saucepan. Cover with cold water and add the salt. Bring to a boil and simmer until tender, about 20 to 30 minutes. Drain and return to the pan over low heat to dry out.

In a large skillet, melt the butter and add the cabbage and leeks. Toss over medium high heat for about 3 minutes. Add a few tbsp water and reduce heat to medium low, stirring and tossing until the cabbage is just tender, about 5 to 7 minutes. Season with salt and pepper.

Mash the potatoes. Stir in enough of the warm milk for a nice soft mash, then stir in the cabbage and leeks. Adjust the consistency, if necessary, with more milk and butter.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Copyright ...JulieMusic

 

 

 

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