*  Exported from  MasterCook  *

                                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





                   - - - - - - - - - - - - - - - - - -