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Colcannon Recipe

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This recipe for Colcannon is from Cook With Julie!, 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:  
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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