13640 W Colonial Drive Suite 130A 34787
rr visit www.theWGmagazine.com
recipe
Irish Colcannon
Ingredients
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop
with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of
butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds
of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter
to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the
pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for
45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden
spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Recipe courtesy Christabel Rossiter on http://www.foodnetwork.com/recipes/colcannon-recipe.html