Colcannon

Last Updated on October 22, 2024

One of the most popular dishes in Irish cuisine. Some sources state that it was originally prepared from cabbage, but nowadays cabbage is commonly used to prepare this dish.

Ingredients:

Rule for 4 servings: 500 g of potatoes 500 g greens 4 tbsp butter 1 piece of leek freshly ground pepper a little milk or cream to cook the leeks slightly salted water to wilted potatoes and cabbage salt

Procedure:

1. Wash the potatoes, peel them and boil them in slightly salted water until tender, then drain them and let them drain thoroughly
2. Boil the cleaned leeks cut into rounds in a little milk or cream until soft
3. Cut the cabbage into strips and boil in salted water, drain the soft ones and leave to drain
4. Mash and season the potatoes, add the boiled leeks and the milk in which they were boiled
5. Add the cabbage to the mixture and heat the dish over a low heat
6. Divide the hot mixture on preheated plates and make a dent in the middle of each portion
7. Pour the partially melted butter mixed with the spices into the wells on the plates, serve immediately while the dish is still boiling.