COLCANNO
From dreamweaver 17 years ago
- 35 minutes to make
- Serves 2
This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.
Ingredients
- 1 1/4 pounds (about 2 large) russet (baking) potatoes shopping list
- 3 cups thinly sliced cabbage shopping list
- 1/2 cup milk, scalded shopping list
- 2 tablespoons unsalted butter, cut into bits and softened shopping list
How to make it
- Peel the potatoes and cut them into 1-inch pieces.
- In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender.
- While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender.
- Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.
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