Tag: colcannon

  • Colcannon

    Colcannon

    Colcannon

    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 ½ pounds new potatoes chopped
    • 3 teaspoons sea salt divided
    • 6 tablespoons unsalted butter
    • ½ pound leeks halved and thinly sliced
    • ¾ pound green cabbage cored and chopped into 1-inch pieces
    • ½ bunch lacinato kale stemmed and chopped
    • 1 tablespoon apple cider vinegar
    • ¾ cup heavy cream
    • ¾ teaspoon coarse ground black pepper

    Method
     

    1. Place the potatoes in a stockpot and cover with cold water. Bring to a gentle simmer, add 1 teaspoon of sea salt, and cook until the potatoes are tender. Drain well.
    2. While the potatoes cook, melt the butter in a saucepan over medium heat. Add the leeks and sauté until softened.
    3. Add the cabbage and continue to sauté until tender, about 3-5 minutes. Stir in the kale, apple cider vinegar and sea salt, and cook for 2 minutes more. Remove from heat.
    4. Add the cooked vegetables to the drained potatoes and mash. Fold in the heavy cream and black pepper until smooth and well combined.