|
|
SIDE
DISHES - RICE and POTATO
Colcannon
|
Colcannon |
|
|
|
An Irish
tradition...
|
|
3¾
lbs |
|
Yukon Gold potatoes (about 6 large),
peeled and cut into 1-inch pieces |
|
|
4
oz |
|
chopped pancetta |
|
|
1
bunch |
|
green onions, chopped |
|
|
1
Tbs |
|
butter |
|
|
¼
cup |
|
water |
|
|
2
heads |
|
cabbage, sliced thinly (about 9 cups) |
|
|
1½
cups |
|
milk, scalded |
|
|
¾
stick |
|
unsalted butter, cut into bits and
softened |
|
|
|
|
|
|
1 |
Place cut
potatoes in large pot of salted water. Bring to
a boil; simmer, covered, for 15 minutes, or
until tender. |
|
2 |
While
potatoes are on, saute pancetta and onions in a
large skillet with butter. Add cabbage and water
and saute until cabbage is tender and a bit
caramelized. |
|
3 |
Drain
potatoes. Place in large bowl and mash with a
potato masher. Stir in the milk, butter and
cabbage. Add salt and pepper to taste. |
|
|
|
|
Servings: 6 |
|
|
|
CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "We loved this traditional Irish side dish!"
-San Diego, CA
|
|
