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Colcannon Recipe

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This recipe for Colcannon, by , is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Stewart

Category:
Category:

Ingredients:  
Ingredients:  
• 8 Red potatoes, peeled and cut in 1” cubes
• 3 Large Carrots, peeled and cut in Ύ” slices
• ½ head Cabbage, chopped in large pieces
• ½ Yellow onion, diced large
• 4 T Butter (for traditional)
• Up to ½ cup Milk (for traditional)
• Salt and pepper to taste

Directions:
Directions:
The amount of each ingredient is really according to your taste. I put the proportions I use, but feel free to adjust.

There are two ways to do this. I will share both.

TRADITIONAL VERSION
o Boil the potatoes and carrots in a large pot until fork tender. Drain, but don’t rinse, and return to the pot
o Add 2 T of the butter
o Mash with a hand masher, adding milk a little at a time to get a creamy (but lumpy) consistency
o Sautι the cabbage and onions in the remaining butter until soft. Add, along with the butter, to the potatoes and carrots
o Stir well and heat through
o Add salt and pepper to taste

VERSION TO USE IF COOKING MY GUINNESS CORNED BEEF (the recipe is in the meat section)
o When the corned beef is done, remove it to a platter and loosely cover with foil
o Remove the vegetables that were cooked with the beef and discard
o Add the raw diced potatoes, carrots, cabbage, and onions to the Guinness broth and return the heat to high. If your crockpot is slow to heat, transfer everything to a pot and bring it to a boil.
o Cook at a low boil until the potatoes and carrots are fork tender
o Drain and serve

Personal Notes:
Personal Notes:
Colcannon is a traditional side dish in Ireland.

Both of these versions are good. The Guinness version has a robust flavor, while the traditional is mild. In either case, a Guinness is the recommended accompaniment if you want that Irish feeling.

 

 

 

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