Directions: |
Directions:In a large saucepan, boil cabbage until tender; remove and chop in food processor. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the cabbage or kale and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well and serve. |
Personal
Notes: |
Personal
Notes: Colcannon is a traditional Irish recipe. There seem to be as many different colcannon recipes (and ways of spelling it, like colcanon and kohl cannon) as there are Irish households that make it.
Historical Significance of Colcannon
In Irish history, Imbolc was the first day of Spring. Traditionally, at Imbolc, presents of freshly churned butter and buttermilk were given to the poor. A festive meal was eaten containing oat gruel, dumplings, apple cake, and colcannon. Colcannon was also eaten at Hallowe'en but at this time was made with curly kale instead of cabbage. The Hallowe'en version hides a ring that could predict who would be married within the next year (Lennon & Campbell, 2005).
How to Serve Colcannon
This colcannon recipe is a basic vegetarian or vegan version; perfect as an everyday side dish, peasant lunch or breakfast with eggs or butter beans, or to celebrate St. Patrick’s Day with festive green and white. Perfect with a pint of Guinness.
An Irish friend of mine uses cooked broccoli instead of cabbage.
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