Irish Supper - Colcannon
Yield
1 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cabbage
white or green |
|
| 1 | teaspoon |
salt
|
|
| 2 | pounds |
red skinned potatoes
or white, unpeeled, scrubbed, cubes |
|
| 2 | medium |
leeks
rinsed well and split lengthwise |
*
|
| 1 | cup |
milk, skim
or soy or rice milk |
|
| ¼ | teaspoon |
mace
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | each |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cabbage
white or green |
|
| 5 | ml |
salt
|
|
| 907.2 | g |
red skinned potatoes
or white, unpeeled, scrubbed, cubes |
|
| 2 | medium |
leeks
rinsed well and split lengthwise |
*
|
| 237 | ml |
milk, skim
or soy or rice milk |
|
| 1.3 | ml |
mace
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | each |
salt
to taste |
*
|
Directions
Chop the cabbage and steam, using minimal water, until quite well done.
Boil potatoes.
Clean and chop the leeks, including the first couple of inches of green, put into a saucepan with the milk and simmer until tender.
Drain potatoes, mash well, stir in milk with leeks, cabbage, mace and garlic.
