Colcannon Casserole Recipe
Ingredients
4 large potatoes, peeled, roughly chopped
2 parsnips or small turnips, peeled, roughly chopped
1 cup cooked well drained cabbage or kale
2 small onions, peeled, finely chopped
2/3 cup milk
2 tablespoons margarine
2 egg whites
1/2 cup grated cheese
Directions
Preheat oven to 350°F.
Cook potatoes and parsnips together in boiling salted water until tender; drain well.
Mash; mix with cabbage.
While potatoes are cooking, cook onions in milk until soft.
Mix with other vegetables; season with salt and pepper.
Add margarine; pour into greased casserole.
Beat egg whites until stiff; fold in cheese.
Pile on top of vegetables.
Bake 20 to 25 minutes or until well browned.
Cook potatoes and parsnips together in boiling salted water until tender; drain well.
Mash; mix with cabbage.
While potatoes are cooking, cook onions in milk until soft.
Mix with other vegetables; season with salt and pepper.
Add margarine; pour into greased casserole.
Beat egg whites until stiff; fold in cheese.
Pile on top of vegetables.
Bake 20 to 25 minutes or until well browned.
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