Colcannon
Serving: 4-6
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Directions
- Steam or boil the potatoes until soft and season lightly.
- Steam or boil the cabbage until just tender, season to taste.
- 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.
- If the mixture has cooled down, heat it in a microwave or on the stove, stirring constantly
- 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.
- 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