This dish is the best excuse to make like the Irish and eat! Now, I’m one for my hearty meals in winter. I just can’t resist a good Irish dish, and this recipe makes one of the best. Don’t be afraid to crack out the butter and layer a hefty slab on top either – Colcannon basically screams for it.
Hearty Colcannon Recipe
You will need
- 1 pound potatoes
- 2 leeks
- 1 pound cabbage
- 1/2 cup butter, melted
- 1 cup milk
- Salt and pepper to season
- A pinch of mace, ground
Put the cabbage in a large pot or saucepan and cover with water. Boil until it is tender. Remove it from the pot and chop well (if you’re strapped for time, you can pop it in the blender instead). Set the cabbage aside and keep it warm. Meanwhile, boil the potatoes until they’re tender. Take them off the heat and drain the water out.
Chop up the leeks (both the green and white parts) and simmer them in just enough milk to cover them. Leave to simmer until they are soft.
Season the potatoes with salt, pepper and mace and mash them well. Stir in the leek mixture, including the milk. Add the cabbage and heat the entire mixture on the stove until it resembles a pale green “fluff”. After this, make a well in the center and pour in the melted butter.
Yum! I find this dish is best served on a cold winter’s night.