Colcannon

[Guest guest]

Colcannon

 

1 lb Potatoes, sliced

2 md Parsnips, peeled and sliced

2 md Leeks

1 c Potato water, milk or soy milk

1 lb Kale or cabbage

1/2 ts Mace (optional)

2 Garlic cloves, minced

1 ds Salt

1 ds Pepper

2 tb Margarine or butter

1 bunch Parsley

 

 

Cook the potatoes and parsnips in water until tender.

While these are cooking, chop leeks (greens as well as

whites) and simmer in the milk until soft. Next, cook

the kale or cabbage and have warm and well chopped.

Drain the potatoes, season with mace, garlic, salt and

pepper, and beat well. Add the cooked leeks and milk

(be careful not to break down the leeks too much).

Finally, blend in the kale or cabbage and margarine.

The texture should be that of a smooth-buttery potato

with well distributed pieces of leek and kale. Garnish

with parsley. Colcannon is also made by cooking

layered vegetables, starting with potatoes, in a

slow-cooker during the day. Drain vegetables, blend

with milk and margarine as above and garnish with

parsley.

 

 

 

 

 

 

 

[Guest guest]

This is a fascinating " sounding " recipe. Looks like a great warming

vegetable mixture for the winter. What is it's origin? I have

never heard of the name.

 

Kathleen

 

, Star <starwoman123

wrote:

>

> Colcannon

>

> 1 lb Potatoes, sliced

> 2 md Parsnips, peeled and sliced

> 2 md Leeks

> 1 c Potato water, milk or soy milk

> 1 lb Kale or cabbage

> 1/2 ts Mace (optional)

> 2 Garlic cloves, minced

> 1 ds Salt

> 1 ds Pepper

> 2 tb Margarine or butter

> 1 bunch Parsley

>

>

> Cook the potatoes and parsnips in water until tender.

> While these are cooking, chop leeks (greens as well as

> whites) and simmer in the milk until soft. Next, cook

> the kale or cabbage and have warm and well chopped.

> Drain the potatoes, season with mace, garlic, salt and

> pepper, and beat well. Add the cooked leeks and milk

> (be careful not to break down the leeks too much).

> Finally, blend in the kale or cabbage and margarine.

> The texture should be that of a smooth-buttery potato

> with well distributed pieces of leek and kale. Garnish

> with parsley. Colcannon is also made by cooking

> layered vegetables, starting with potatoes, in a

> slow-cooker during the day. Drain vegetables, blend

> with milk and margarine as above and garnish with

> parsley.