AN UNCOMMON COLCANNON BY IRISH CHEF LESA SULLIVAN
Lesa says: "Though we usually indulge in colcannon but once a year here in the US, colcannon is commonly eaten year-round in Ireland. It was traditionally a mostly-mashers affair, sometimes flavored with a bit of meat, and always containing some kind of green like kale or cabbage. I like to bring up the volume of the greens, let the potatoes play a supporting role in this version. Flavor it with Irish blue cheese, heavy cream and a dose of honey. If you can't get the Cashel Blue mentioned here in the recipe (and that would be a shame), a good quality cow's milk blue cheese will do.
Provided by Annacia * @Annacia
Categories Vegetables
Number Of Ingredients 11
Steps:
- Combine vinegar, honey, caraway, cream and oil together. Whisk well.
- Crumble the cheese into small cubes and toss in the dressing until coated; set aside.
- Combine kale, red cabbage, celery root and potatoes. Dress with the cheese sauce, toss well and season with salt and pepper.
- Let rest several minutes at room temperature to absorb liquid and intensify in flavor.
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