I ended up finding this recipe the day before St. Patrick's on the Sister's Cafe blog, and decided to give it a try. It was a hit! Creamy potatoes, sweet caramelized onions and cabbage, and lots of butter make this a winner. Try it!
Colcannon
6 large potatoes, peeled (I used red and didn't peel them)
4-6 Tb half-and-half (I used milk)
1 tsp kosher salt
1 1/2 onions, finely chopped
6 Tb butter, divided (I used 8 tb.)
1/2 of a small head of cabbage, sliced thinly (I used a whole one, but it was tiny)
1. Chop potatoes and place in pot. Fill with enough water to cover and boil for 20 minutes, or until soft. While the potatoes are cooking, melt 4 Tb butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.
6 large potatoes, peeled (I used red and didn't peel them)
4-6 Tb half-and-half (I used milk)
1 tsp kosher salt
1 1/2 onions, finely chopped
6 Tb butter, divided (I used 8 tb.)
1/2 of a small head of cabbage, sliced thinly (I used a whole one, but it was tiny)
1. Chop potatoes and place in pot. Fill with enough water to cover and boil for 20 minutes, or until soft. While the potatoes are cooking, melt 4 Tb butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.
2. Drain potatoes and add half-and-half (or milk) and salt (I added an extra 2 tb. butter to the potatoes). Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven safe dish and place under broiler until top is browned. Traditionally colcannon is served with a deep well in the center filled with melted butter... so place 2 more Tb of butter on top before broiling and let it melt into colcannon.
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