Irish Colcannon Wednesday, March 12, 2014

Ingredients

1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb cabbage
1/2 tsp mace
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
2 TBSP butter
1 bunch fresh parsley, chopped

Directions

Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk.
Finally, blend in the cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and cabbage. Garnish with parsley.

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