Colcannon

Archive · 2013-09-03GMT08:09:250

Colcannon - Recipe name: Colcannon Recipe category: Main Dish What are your thoughts about this interesting dish? Recipe detials: Ingredients1poundpotatoes, sliced 2eachparsnips, peeled, sliced 2eachleeks 1cuppotato, or soy milk 1poundkale, or cabbage 1/2teaspoonmace, optional 2eachgarlic, cloves, minced 1salt, to taste 1pepper, to taste 2tablespoonbutter, or margarine 1eachparsley, fresh, bunch Directions: Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. Your opinion: We will love to know how this recipe worked for you... please share your thoughts. Culture, Family, Travel & Consumer Reviews.

Post Date: 3rd Sep, 2013 - 8:54am / Post ID: #

Colcannon

Recipe name:
Colcannon

Recipe Type Recipe category:
Main Dish

What are your thoughts about this interesting dish?

Recipe Ingredients Recipe detials:

Ingredients
1	pound	potatoes, sliced
2	each	parsnips, peeled, sliced
2	each	leeks
1	cup	potato, or soy milk
1	pound	kale, or cabbage
1/2	teaspoon	mace, optional
2	each	garlic, cloves, minced
1		salt, to taste
1		pepper, to taste
2	tablespoon	butter, or margarine
1	each	parsley, fresh, bunch

Directions:
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.

Your opinion:
We will love to know how this recipe worked for you... please share your thoughts.

Colcannon

Colcannon - Culture, Family, Travel, Consumer Reviews - Posted: 3rd Sep, 2013 - 8:54am

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Colcannon