COLCANNON

Colcannon image

OK, This ain't mine and it ain't diabetic! I grabbed this recipe for Colcannon off of the Food Network website. This dish is so Irish I think there's a chunk of the Blarney Stone in it! Recipe courtesy Christabel Rossiter

Provided by Paul Bushay

Time 2h

Number Of Ingredients 8

Ingredients

3 lb red rose potatoes, scrubbed
2 stick butter
1 1/4 c hot milk
freshly ground black pepper
1 1 head cabbage, cored and finely shredded
1 lb piece ham, cooked the day before
4 scallions, finely chopped
chopped parsley leaves, for garnish

Steps:

1. Steam the potatoes in their skins for 30 minutes
2. Chop with a knife before mashing
3. Mash thoroughly to remove all the lumps
4. Add 1 stick of butter in pieces
5. Gradually add hot milk, stirring all the time
6. Season with a few grinds of black pepper.
7. Boil the cabbage in unsalted water until it turns a darker color
8. Add 2 tablespoons butter to tenderize it.
9. Cover with lid for 2 minutes.
10. Drain thoroughly before returning it to the pan
11. Chop into small pieces
12. Put the ham in a large saucepan and cover with water
13. Bring to the boil and simmer for 45 minutes until tender.
14. Drain
15. Remove any fat and chop into small pieces
16. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
17. Serve in individual soup plates.
18. Make an indentation on the top by swirling a wooden spoon
19. Put 1 tablespoon of butter into each indentation.
20. Sprinkle with parsley

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