Prep Time: 00 hours, 20 minutes
Cook Time: 00 hours, 25 minutes
Ingredients:
- 1 pound white cabbage, finely chopped
- 2 pounds potatoes, peeled and cut into small pieces
- 2 small leeks, chopped
- 1 cup of fresh milk
- salt and pepper to taste
- 1/2 teaspoon nutmeg (ground)
- 10 tablespoons butter
Preparation:
Do these in parallel:
- Cook the cabbage in salted water until tender;
- cook the potatoes in a separate pot, also in salted water, then mash to a smooth consistency;
- cook the leeks in milk until tender (around eight to twelve minutes).
Then add the potato mash to the leek, mixing it with the milk to a soft paste (do this on low heat to prevent the mixture burning) - adding salt, pepper and nutmeg in the process.
Add the cabbage and mix well together with eight tablespoons butter.
Serve hot in a bowl, with the remaining butter melting on top.
Traditionally colcannon would be eaten with a spoon and direct from the big bowl, a communal meal.
