St Patrick's Day Colcannon

St Patrick's Day Colcannon
 
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Ingredients

Ingredients
Method
 
  • * 450g/1lb Potatoes
  • * 1 Large parsnip
  • * 230g/8oz Mixed bag of shredded Savoy cabbage, leeks, white cabbage and curly kale (see Cook's tips)
  • * Splash of Semi skimmed milk or dollop of cream
  • * 28g/1oz Butter, plus a knob for serving
* Peel the potatoes and parsnips, cut into large chunks and place them in a saucepan of boiling water to cook
* Steam the cabbage and leek mixture for a few minutes until al dente, and set aside (see Cook's tips)
* When the potatoes and parsnips are cooked, strain and mash them with the milk and butter (see Cook's tips)
* Stir in the cabbage and leeks etc into the mash
* Season with sea salt and freshly ground pepper
* Serve in mounds on individual plates
* Make an indent in the centre of the colcannon and add a knob of butter

Cook's tips

* To lower the calories, use low fat crème fraiche instead of milk and butter
* You can buy the bags of mixed cabbage and kale etc from large supermarkets, if not, buy seperately and shred, just keep the weight to 230g/8oz
* I only use about 20ml of milk

St Patrick's Day Colcannon

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This goes great with Jamie's slow roast pork!

Method


* Peel the potatoes and parsnips, cut into large chunks and place them in a saucepan of boiling water to cook
* Steam the cabbage and leek mixture for a few minutes until al dente, and set aside (see Cook's tips)
* When the potatoes and parsnips are cooked, strain and mash them with the milk and butter (see Cook's tips)
* Stir in the cabbage and leeks etc into the mash
* Season with sea salt and freshly ground pepper
* Serve in mounds on individual plates
* Make an indent in the centre of the colcannon and add a knob of butter

Cook's tips

* To lower the calories, use low fat crème fraiche instead of milk and butter
* You can buy the bags of mixed cabbage and kale etc from large supermarkets, if not, buy seperately and shred, just keep the weight to 230g/8oz
* I only use about 20ml of milk
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