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Irish Colcannon


Irish Colcannon


1 1/2 lbs. Cabbage or Kale
1 1/2 lbs. Potatoes
2 medium Leeks
2 pieces Green onion tops (optional)
175 ml. Fresh milk or cream
pinch Mace
pinch Sea Salt to taste
pinch Ground Pepper to taste
4 1/2 oz. Butter


If you prefer using the kale, you do need to strip from the stalks.

Otherwise remove the stump of cabbage before cooking in boiling salted water until tender but not overcooked.

Drain very well and chop finely.

Meanwhile, cook the potatoes, and while they are cooking chop the leeks or onion tops and simmer them in milk or cream for about 7 minutes.

Drain the potatoes, season and mash them well, then stir in the cooked leeks and milk, adding a little more milk if needed.

Finally blend in the finely chopped kale or cabbage, (a blender or food processor can be ideal to chopped this).

Add the mace and taste for seasoning.

Heat the entire mixture gently, then pile in a warmed dish.

Make a small well in the center and pour in the melted butter.

Serve 6 people.

Simple tips:

I suggest to turn your oven in a very low temperature, to warm the plate you will use to put the dish you're cooking.

By means of heating ahead of the plates, this make a lot of difference making this delicious recipe.





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Last modified: May 26, 2003