Colcannon (Irish)
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
medium, peeled |
|
| 60 | grams |
butter
|
|
| 170 | mililitres |
milk
warm |
*
|
| 40 | grams |
scallions, spring or green onions
chopped |
|
| 300 | grams |
cabbage
shredded |
|
| 1 | x |
black pepper
ground |
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped, for garnish |
|
| 1 | x |
butter
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
medium, peeled |
|
| 6E+1 | grams |
butter
|
|
| 1.7E+2 | mililitres |
milk
warm |
*
|
| 4E+1 | grams |
scallions, spring or green onions
chopped |
|
| 3E+2 | grams |
cabbage
shredded |
|
| 1 | x |
black pepper
ground |
*
|
| 15 | ml |
parsley leaves
fresh, chopped, for garnish |
|
| 1 | x |
butter
for garnish |
*
|
Directions
Quarter potatoes and boil for 15 minutes until tender.
Place potatoes in a bowl and mash.
Boil cabage for 10 minutes, drain well.
Melt butter in a large pan.
Add cabbage and spring onion and cook for 60 seconds.
Add cabbage mixture to bowl of mash and add milk gradually until a creamy consistency has been achieved.
Season with the ground black pepper and serve.
May be garnished with chopped parsley and/or extra melted butter.
