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Recipes

Colcannon
Traditionally made from leftovers, this Irish favorite is packed full of goodness and flavor. Soft, tender Savoy cabbage works particularly well here. While all potatoes should be well scrubbed before cooking, these need to be especially clean as they're mashed in their skins. Some of the potato cooking water is saved and used in place of milk or cream to lighten the potatoes.
  • 1 1/2 pounds small all-purpose potatoes, well scrubbed
  • 3 cloves garlic, peeled
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 1/2 pounds Savoy cabbage, cut into 1-inch chunks (12 cups)
  • 1/2 teaspoon pepper

1. In a medium saucepan, combine potatoes, garlic, and cold water to cover. Bring to a boil, reduce to a simmer, partially cover, and cook 20 minutes or until potatoes are tender. Drain, reserving 1/2 cup potato cooking liquid.

2. Return potatoes and garlic to saucepan. Add 1/4 teaspoon of salt and reserved potato cooking liquid and with potato masher, mash until smooth; set aside.

3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion and cook, stirring frequently, for 15 minutes or until golden brown and tender.

4. Add remaining 1 tablespoon oil, cabbage, pepper, and remaining 3/4 teaspoon salt and cook, stirring frequently, for 15 minutes or until cabbage is tender. Stir in potatoes and cook 10 minutes to combine flavors.


Nutritional Information
Per serving: 260 calories, 7.2g total fat, 1g saturated fat, 5g monounsaturated fat, 0.8g polyunsaturated fat, 9.9g dietary fiber, 8g protein, 46g carbohydrate, 0mg cholesterol, 648mg sodium.
Good source of: fiber, folate, indoles, potassium, quercetin, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
70