Colcannon Recipe
An empty belly is a great cook and Colcannon is a great way to fill it. It is always prepared with a focus on Vegetable. Please share this Colcannon recipe with your friends and family and let me know what they have to say.
Ingredients
500g (lb) cabbage
500g (1 lb) potatoes
6 large spring onions (green shallots), finely chopped
125 ml (4 fl 0Z/1/2 cup) milk freshly grated nutmeg
salt and pepper to taste
60g (2 oz) butter, melted
shredded spring onion (green shallot) to garnish
Directions
1 Finely shred the cabbage, then steam or cook in boiling water to cover for 12-15 minutes, until tender. Peel the potatoes, cut into chunks and cook in boiling salted water until tender; drain and mash. Meanwhile simmer the spring onions (shallots) in the milk, with nutmeg to taste, for 5 minutes.
2 Mash the cabbage into the potatoes, then gradually mash in the milk with flavourings, salt, pepper and butter. Reheat gently if necessary. Serve piping hot, topped with shredded spring onion.
2 Mash the cabbage into the potatoes, then gradually mash in the milk with flavourings, salt, pepper and butter. Reheat gently if necessary. Serve piping hot, topped with shredded spring onion.
