Inspired by a recipe by the Culinary Ginger
I love this recipe because it is a perfect vehicle to use up your greens whether spinach, kale, lettuce, mizuna, cabbage etc.
I also love it to use up any herbs I have. Still have turnip or celeriac? Cube and cook along with the potatoes and mash together.
Yield: 4
Irish Colcannon
A creamy and easy side dish with cabbage, spring onion, Irish butter and Irish cheddar.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 2 pounds (907 grams) potatoes, peeled and cut into large chunks
- 6 tablespoons Irish butter
- 1 medium Spring onion, finely chopped
- 10 ounces (283 grams) green cabbage, finely shredded
- 3/4 cup (180 ml) whole milk, warm
- 2 cups (160 grams) Irish sharp cheddar cheese, grated
- Salt to taste
Instructions
- Fill a large pan, 3/4 way full with water and add the potatoes. Bring to a boil, then simmer for 20 minutes until tender.
- While the potatoes boil, melt the butter in a large skillet. Add the cabbage and cook until softened Stir in the spring onions, remove from the heat.
- Drain the potatoes, add to a large bowl and mash. Stir in the cabbage and onion mix, milk and cheese into the hot potatoes. Season with salt to taste. Serve warm.