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Author Topic: A recipe from down under: Colcannon  (Read 1499 times)

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A recipe from down under: Colcannon
« on: July 13, 2008, 05:47:21 PM »

Colcannon
(serves 6)

A mashed potato side dish.

Preparation Time 20 minutes

Cooking Time 30 minutes

Ingredients:
900g sebago (brushed) potatoes, peeled, coarsely chopped
50g soy margarine or olive oil
300g savoy cabbage, hard core removed, shredded
120ml (1/4 cup) soy milk
White pepper

Method:
Place potato in a saucepan and cover with cold water. Bring to the boil over medium-high heat, and cook for 20 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Transfer to a large heatproof bowl.
Melt half the butter in a large saucepan over medium heat. Add the cabbage and cook, stirring occasionally, for 7 minutes or until the cabbage softens.
Add the mashed potato and remaining butter to the pan and stir to combine. Gradually add the soy milk, and stir to combine. Season with salt and white pepper. Transfer to a serving bowl and serve.

Notes & tips:
Time plan tip: Prepare this recipe to the end of step 1 up to 4 hours ahead. Cover with plastic wrap and place in the fridge. Continue from step 2, 15 minutes before serving.

Source:
Australian Good Taste - July 2007 , Page 85
Recipe by Alison Adams
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