anyone have a yummy colcannon recipe

mumto3, Mar 22, 9:10am
thought I might give it a try

cookessentials, Mar 22, 9:31am
*675g potatoes, peeled and quartered
* 100g curly kale, chopped (or Spring cabbage if kale not available))
* 1/2 cup spring onions, roughly chopped
* 1/4 cup spring onions, finely chopped
* 100g butter
* salt and pepper


* Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.
* Blanch the curly kale in boiling water for one minute. Drain and reserve.
* Chop half of the spring onions roughly and the other half finely. Add the roughly chopped spring onions to the drained kale and pulse in a blender for 10 seconds.
* Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.
* Finally, add the finely chopped spring onions and season to taste

rog.e, Nov 23, 6:03pm
Colcannon: 10 , ims prep and 20 , inns cooking time. Serves four. 900g

(2lb) potatoes, cut into even-sized chunks
50g (2oz) butter
¼ Savoy cabbage, shredded
100ml (3½fl oz) semi-skimmed milk

1 Put the potatoes in a pan and cover with cold water. Put a lid on the pan and bring up to the boil. Simmer, half-covered, for 15-20min or until the potatoes are tender.

2 Meanwhile, melt the butter in a frying pan, and stir-fry the cabbage for 3min.

3 Drain the potatoes well, then tip back in the pan and put over a medium heat for 1-2min to drive off the steam. Tip into the colander and cover to keep warm.

4 Put the milk in the potato pan. Bring to the boil, add the potatoes and mash. Add the cabbage and any butter from the pan and mix. Season and serve immediately.

Fron Country Living magazine. (English mag)

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