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 | ||
| Onions | 2 Small, peeled, finely chopped | |
| Milk | 2/3 Cup (16 tbs) | |
| Margarine | 2 Tablespoon | |
| Egg whites | 2 | |
| Cheese | 1/2 Cup (16 tbs), grated | |
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.
Chef
