Colcannon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds potatoes (mix of russet and Yukon Gold)
5-6 slices bacon, cut up and cooked till crisp.
½ head small cabbage, sliced thin or shredded or kale with hard inner stem removed, sliced inti thin ribbons
1 leek, the white area and part of the green *see tip about cleaning leeks
3-4 scallions, slices white and parts of the green
12 TBS butter (stick and a half) more or less based on preference
¾ cup heavy cream
½ cup milk
Salt and white pepper to tast
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Directions: |
Directions:1. Cut bacon into small pieces and cook in a frying pan til crisp. Remove bacon with slotted spoon onto paper towels and set aside; keep bacon fat in the pan.
2. Slice cabbage thin or shred.
3. Slice leeks into rounds, discard root area. Only slice white and the first inch or so of the green. Place slices into a bowl of water and rinse until all dirt comes away. Drain and rough chop leek rings in half or thirds.
4. Slice or snip scallions.
5. Steam or boil your potatoes until fork tender-as you would for mashed potatoes. (I usually salt the water).
6. While potatoes are steaming or boiling, sauté the cabbage and leeks in the bacon fat; season with salt & pepper. Sauté for 5-6 minutes or until limp (not caramelized).
7. In a small pot, bring your butter, cream & milk to just a simmer. Remove from heat.
8. Drain & mash potatoes. (If you steamed the potatoes, peel first). Seaon with salt & white or black pepper. Do not be shy with the pepper.
9. Add in vegetables, mixing to combine. Slowly add in cream mixture until potatoes are creamy & smooth.
10. Add in bacon pieces, taste, adjust seasoning. Serve & enjoy! |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:Prep Time: 10 minutes Cook Time: 20 minutes |
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