| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
6 medium-sized boiling potatoes (about 2 pounds), peeled and quartered
4 cups finely shredded green cabbage (about 1 pound)
4 tablespoons butter
1 cup lukewarm milk
6 medium-sized scallions, including
2 inches of the green tops, cut lengthwise in half and crosswise into 1/8-inch slices
1 teaspoon salt
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Drop the quartered potatoes into enough lightly salted boiling water to cover them by 2 inches, and boil briskly until they are tender but not falling apart.
|
2. Meanwhile, place the cabbage in a separate pot, pour in enough water to cover it completely, and bring to a boil. Boil rapidly, uncovered, for 10 minutes, then drain thoroughly in a colander.
|
3. Melt 2 tablespoons of the butter over moderate heat in a heavy 8- to 10-inch skillet. When the foam begins to subside, add the cabbage, and cook, stirring constantly, for a minute or two. Cover the skillet and set aside off the heat.
|
4. Drain the potatoes and return them to the pan. Shake over low heat until they are dry and mealy. Then mash them to a smooth puree with a fork, a potato ricer or an electric mixer.
|
5. Beat into them the remaining 2 tablespoons of butter and then ½ cup of the milk, 2 tablespoons at a time. Use up to ½ cup more milk if necessary to make a puree thick enough to hold its shape in a spoon.
|
6. Stir in the cooked cabbage and the scallions, and add the salt and a few grindings of pepper. Taste for seasoning. Then transfer the colcannon to a heated serving bowl, sprinkle with parsley, and serve at once.
|
|
|
|
|
