Recipe by Ronit Peskin.
Colcannon
Recipe By Ronit Peskin
- Cooking and Prep: 1 h
- Serves: 8
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Contains:
Ingredients (11)
Main ingredients
Cruciferous Veggie Options
Start Cooking
Prepare the Colcannon
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Wash potatoes well, then boil in salted water until soft. Peel if desired. (The skin is full of nutrients.)
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Heat the butter or oil in a sauté pan over medium heat.
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Sauté the onions and garlic until golden.
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Add cabbage, kale, or chard. Cook until soft.
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Mash potatoes well. Add to pan and mix to combine with vegetables.
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Add milk or cream until you reach the desired consistency. Some prefer their colcannon soupy; I enjoy it slightly runnier than regular mashed potatoes. Add salt and pepper to taste.
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Colcannon
cabbage by weight
how many ounces of cabbage would i use, if i am using, bagged, shredded cabbage?Replies:
4 cups of shredded is about a head. Depends on the bag I guess.
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Colcannon
cabbage by weight
how many ounces of cabbage would i use, if i am using, bagged, shredded cabbage?Replies:
4 cups of shredded is about a head. Depends on the bag I guess.
