Colcannon
Colcannon
Ingredients/Components
- half and half - 1/2 c
- butter - 7 Tbsp
- salt and pepper to taste - 1 item
- shredded cabbage - 2 c
- scallions, finely chopped - 3 item
- potatoes, peeled and cut into large cubes
- rutabaga, peeled and cut into large cubes - 1 lb
How to make colcannon:
Cook potatoes and rutabagas in lightly salted water until tender, about 25 minutes. In meantime, blanch cabbage in boiling water for 4 minutes; drain. When potatoes and rutabagas are done, drain and return to pan. Shake over low heat until they are dry. Mash potatoes and rutabagas in 4 tablespoons butter and 1/3 cup half and half. Add more half and half if necessary to make a thick smooth puree. Season with salt and pepper. Melt 2 tablespoons of the remaining butter in a large ovenproof skillet over medium heat. Add cabbage and cook, stirring constantly, for 2 minutes. Stir in mashed potatoes and scallions. Dot top with remaining butter and bake in preheated oven at 350° for 15 minutes. Serve immediately.Recipe categories: Low protein, Side dish, Vegetables.
Rating:
Related ingredients:
eggs, vegetable oil, butter or margarine, melted, softened butter or margarine, green grapes, cooked carrots, scallions, peeled and cubed sweet potatoes, or 1 6 oz, beef stock or use soup bone and 3 to 4 bouillon cubes
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