Colcannon
Colcannon
Potatoes, Pastas and Grains
Ingredients
- 3 pounds potatoes, cleaned
- 1/2 cup + 2 tablespoons Fustini's Butter olive oil, divided
- 1 cup hot milk
- fresh ground black pepper
- 1 head green cabbage, cored and shredded
- 1 pound bacon, cooked
- 1/2 cup scallions, chopped
- fresh parsley, chopped for garnish
- 6 tablespoons butter, for garnish
Directions
- Peel the potatoes and steam for 30 minutes. Remove from pot and mash thoroughly to remove all the lumps. Add 1/2 cup of olive oil and gradually add hot milk, stirring all the time. Season with black pepper.
- In a large pot, blanch the cabbage in unsalted water until it turns a darker green. Add remaining olive oil and cover with a lid for 2 minutes. Drain the cabbage and chop it into smaller pieces. Return the cabbage to the pot. Add the bacon, scallions and mashed potatoes to the cabbage and stir gently to combine.
- If serving individually, place in a single serving bowl, making an indentation on the top with a spoon creating a well. Add a pat of butter to melt into each well. Garnish with parsley. If serving family-style, place in a serving bowl, make several wells along the top of the dish. Add a pat of butter to melt into each well and garnish with parsley.
Leave a comment