Colcannon 2 Recipe

Home : Contact


Recipe Categories:
Irish


You are viewing:
Colcannon 2 Recipe

 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.




Colcannon 2

 

Ingredients

6 large potatoes (pref red)
1 medium head of cabbage
1 large leek
3 pieces of fresh garlic
1 salt and pepper
1 a wee bit o' oil
1 butter (or marg) to taste
1 cheddar cheese (optional)



 

Preparation

Cut up the potatoes and put them in a pot, cover with water, and boil
until tender. You may choose to peel them or not. I left the skin on
and it was fine.

While the potatoes are cooking, thinly slice the cabbage (as if you
were making sauerkraut). Trim the leek(s) and slice thinly. Peel the
garlic, chop fine, and saute in a little oil until translucent, then
add cabbage and leeks (you will need a good-sized skillet or frying
pan. I used a wok). Saute vegetables until tender and almost
transparent, but not too flabby. Set aside.

When the potatoes are done, drain them and give 'em a good shake. Mash
potatoes well, adding salt and pepper and butter to taste. Then mix
cabbage and leeks into potatoes and stir well. It should turn a pale
green color.

There are several things you could do after this point. You could just
serve it up right away, or you could put it into a baking pan,
drizzle some melted butter or margarine on top, and put it in the
oven to brown on top. Or you could put it into a baking dish, top
with grated cheddar cheese, and put into the oven until cheese is
bubbly. The third method is my personal favorite.

Note: using instant mashed potatoes totally takes away from the
flavor and texture of the dish, besides being inauthentic...but then
again, how authentic is it to prepare a Celtic recipe using a wok?
:)

Hex

 

 

Servings: 4

 

 

 

 


 

Colcannon 2 Recipe brought to you by Recipes 4U