Colcannon

 
                                 Colcannon
 
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Reg 4                            Sheryl D
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  Lbs           Green Cabbage
    2      Cups          Water
    1      Tbsp          Olive Oil
    1 1/4  Lbs           Potatoes, Peeled & Quartered
    1      Cup           Chopped Leeks, White Part
    1      Cup           Milk
    1      Pinch         Ground Mace
                         Salt And Pepper To Taste
      1/2  Cup           Melted Butter
                         Garnish, Optional
    1      Tbsp          chopped par
 
 In a large pot simmer the cabbage covered in 2 cups of water and the oil
 for 10 minutes (I do it longer).  Drain and chop fine; set aside and keep
 warm.  In a small pot bring the potatoes and water to cover to a boil and
 simmer until tender.  In another small pot, simmer the leaks in the milk
 for 10 minutes and then keep warm.  Drain the potoatoes and puree them
 into a large pot.  Add the leeks with the milk and the cooked cabbage. 
 Beat until fluffy.  Season with mace, salt and pepper. Mound on a serving
 platter/dish and top with melted butter. Garnish with parsley if desired.
 
 Note:  you have to use butter and not oleo for this
 
 REG4 shared by Sheryl Donner, Iowa City
 
 
 
 
 
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