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Serving: 4-6

INGREDIENTS

 500 g potatoes, peeled
 500 g cabbage, finely shredded
 1 small bunch leeks, well washed and chopped
 125 ml cream
 2.5 ml freshly grated nutmeg
 100 g butter, melted
 Salt and black pepper to taste
 Chopped chives for garnish

DIRECTIONS

1

Steam or boil the potatoes until soft and season lightly.

2

Steam or boil the cabbage until just tender, season to taste.

3

Gently simmer the leeks in the cream with the grated nutmeg until tender, and then mash the potatoes, leek mixture and cabbage together until fluffy.

4

If the mixture has cooled down, heat it in a microwave or on the stove, stirring constantly

5

Adjust the seasoning. Heap the mixture onto a warm plate, make a well on the top and pour in the melted butter so that it can ooze down the sides.

6

Garnish with chopped chives and freshly ground black pepper and serve

Ingredients

 500 g potatoes, peeled
 500 g cabbage, finely shredded
 1 small bunch leeks, well washed and chopped
 125 ml cream
 2.5 ml freshly grated nutmeg
 100 g butter, melted
 Salt and black pepper to taste
 Chopped chives for garnish

Directions

1

Steam or boil the potatoes until soft and season lightly.

2

Steam or boil the cabbage until just tender, season to taste.

3

Gently simmer the leeks in the cream with the grated nutmeg until tender, and then mash the potatoes, leek mixture and cabbage together until fluffy.

4

If the mixture has cooled down, heat it in a microwave or on the stove, stirring constantly

5

Adjust the seasoning. Heap the mixture onto a warm plate, make a well on the top and pour in the melted butter so that it can ooze down the sides.

6

Garnish with chopped chives and freshly ground black pepper and serve

Colcannon