Colcannon (Mashed Potatoes with Cabbage)
by Editorial Staff
A simple vegetarian potato dish with blanched cabbage, with a little nutmeg and butter, is the Irish national dish.
Ingredients
- White cabbage (shredded) – 250 g
- Milk – 5 tbsp
- Potatoes (peeled and diced) – 1 1/2 cups
- Leek (finely chopped) – 1 pc.
- Pinch of nutmeg
- Butter (softened) – 1 tbsp
- Salt and black pepper to taste
Directions
- Blanch the shredded cabbage in lightly salted water for 7-10 minutes. Drain the blanched cabbage.
- Meanwhile, in a saucepan, bring milk to a boil, put potatoes and leeks in it. Reduce heat and simmer for about 15-20 minutes.
- Add nutmeg to a saucepan, mash the mass with a fork until pureed. Then put the blanched cabbage in a saucepan with mashed potatoes, mix.
- Place the mashed potatoes and cabbage in a serving plate, make a depression in the center, and put the butter in the colcannon.
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