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Great for Halloween and St. Paddy's.
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Ingredients
| 1 |
lb potatoes, peeled |
| 4 |
leeks, chopped |
| 1 |
lb cabbage, chopped |
| 2 |
tbsp milk |
| 3 |
tbsp heavy cream |
| 2 |
oz butter, softened |
| 1 |
tsp thyme, ground |
| 1 |
pinch salt |
| 1 |
dash pepper |
Directions
- Bring a pot of water to a boil and cook potatoes until tender. Slowly saute the chopped leeks and chopped cabbage separately until soft and limp but not brown.
- Mash the potatoes with a hand masher, then add the leeks and milk and mash together until smooth. Next mash in the cabbage, adding the heavy cream, butter and thyme; blend well until smooth and fluffy. Season with salt and pepper. Put this mixture into an ovenproof dish and place under broiler to brown.
- If the colcannon is prepared up to the point of browning ahead of time, reheat covered with foil in a 350 degree oven for a half hour. Uncover and brown under broiler.
- - from Mrs. Sharp's Traditions
Categories
Potatoes, Vegetables, Main Dish, Irish, St. Patrick's Day, Boil, Broil, Saute, Vegetarian
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Serving Size 232.8g |
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Amount Per Serving |
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Total Carbohydrates 25.0g 8%
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| Vitamin A 30% |
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Vitamin C 77% |
| Calcium 9% |
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Iron 13% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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