Colcannon Colcannon
Request From: "Vivian Butler" <[email hidden]> I love
colcannon and would like to learn to make it. Do you have a
recipe for colcannon which is simple enough for a beginning
cook to make?
Colcannon
4 lbs. russet potatoes, peeled, cut into 1 1/2-inch pieces
1 (1 1/2-lb.) cabbage, thinly sliced 1 1/4 cup water 1 cup
milk 1 bunch green onions, chopped
2/4 cup unsalted butter, at room temperature chopped fresh
chives or green onion tops salt and pepper, to taste
Cook potatoes in large pot of boiling salted water until
tender. Drain. Return potatoes to pot and mash coarsely. Set
aside. Combine cabbage and water in large, heavy skillet.
Boil until almost all liquid evaporates, tossing cabbage
frequently, about 15 minutes. Mix cabbage into mashed
potatoes. Combine milk, green onions and 1/2 cup butter in
heavy, medium-size saucepan. Bring to boil, stirring to melt
butter. Pour over potato mixture and stir to combine. Season
to taste with salt and pepper. Mound mashed potatoes in
bowl. Make a well in center. Place remaining 1/4 cup butter
in well. Sprinkle with chives and serve.
Colcannon
The Irish eat this dish often, and I can see why. The
creaminess of the mashed potatoes along with the sweetness
of cooked cabbage makes for quite a delicious and robust
dish . . . and the butter doesn't hurt, either.
5 pounds russet potatoes, peeled and cut into 1-inch pieces
2 cups half-and-half, scalded [you may use milk if you wish,
but the dish will be less creamy] 1 small carrot, peeled and
diced 3 garlic cloves, crushed 4 tablespoons unsalted butter
1 large bay leaf or 2 small bay leaves 1 large onion,
chopped 8 cups thinly sliced green cabbage 1 bunch
scallions, with greens, chopped 4 tablespoons unsalted
butter, melted kosher (coarse) salt and freshly ground black
pepper to taste
Garnish: Melted Butter
Heat to scalding the half-and-half, 4 tablespoons butter, 1
teaspoon black pepper, ½ teaspoon salt, garlic, bay leaf and
the carrot in a small saucepan. Keep warm, but do not let
boil. Peel the potatoes and cut them into 1-inch pieces. In
a large pot, cover the potatoes with salted water and simmer
them, covered, for 15 minutes, or until they are tender. At
the same time, in another large pot, heat 2-3 tablespoons of
butter and add the onion. Sauté until translucent and add
the cabbage and scallions, stirring well. Cover the pot and
steam the cabbage mixture in the butter for 5-10 minutes, or
until tender, tossing every minute or so. Drain the potatoes
well, place them into a bowl and mash or use a ricer. Stir
in the strained hot cream, and whip to desired consistency.
Stir in the cabbage mixture and adjust seasoning.
Just as you are serving this, make a well in the center and
pour in the remaining melted butter. Serve very hot.
Leftover colcannon may be made into patties (no pun
intended) and refrigerated overnight. Sauté them in butter
for the most delicious potato cakes the next day. It's worth
making the whole recipe for these.
Serves: 8-12
from me to you [email hidden] Linda in Tennessee
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