Colcannon

[Guest guest]

COLCANNON

 

2 lb. potatoes

3 tsp. salt

4 cups coarsely shredded green cabbage (about 1 lb)

3/4 cup sliced scallions

1/3 cup soy milk

1/2 cup vegan margarine

 

Pare potatoes; cut each into quarters. In boiling water, with 1

teaspoon

salt, in medium saucepan, cook potatoes, covered, 15 to 20 minutes, or

until

fork-tender and completely cooked. Drain. Return pan to low heat,

shaking

to dry potatoes.

 

Meanwhile, in 1/2-inch boiling water, with 1/2 teaspoon salt, in medium

saucepan, cook the cabbage, covered, 8 to 10 minutes, or just until

tender.

Drain well.

 

Also, heat scallions with soy milk and 1/2 teaspoon salt. Bring to

boiling;

reduce heat; simmer 10 minutes.

 

In saucepan, with electric mixer at medium speed, beat potatoes with 4

tablespoons margarine and 1 teaspoon salt. Beat in scallions and hot

milk,

beating until potato is very light and fluffy.

 

Stir in cabbage, combining well. Heat over low heat 5 minutes.

 

Turn Colcannon into heated serving dish. Make depression in center;

fill

with remaining butter.

Makes 8 servings.