Colcannon

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* Exported from MasterCook *

 

Colcannon

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound potatoes -- sliced

2 medium parsnips -- peeled and sliced

2 medium leeks

1 cup potato or soy milk

1 pound kale or cabbage

1/2 teaspoon mace -- (optional)

2 cloves garlic -- minced

1 dash salt

1 dash pepper

2 tablespoons margarine (soy)

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 during the day. Drain vegetables, blend with milk

and margarine as above and garnish with parsley.

 

Cuisine:

" Irish "

S(Mailing Lists):

" Mtmolle329 on 04 Jan 2001 "

 

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Per Serving (excluding unknown items): 211 Calories; 1g Fat (3.2% calories from

fat); 5g Protein; 49g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 103mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

 

NOTES : Posted to SDA-Veg-Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0