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
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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 dont 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 |
This recipe for Colcannon is from