Creative Spaces for Cooks- Colcannon
March 16th, 2011From the kitchen of one of our most creative and talented clients:
Colcannon (an Irish and Scottish favorite)
1 pound all-purpose potatoes-washed but not peeled
1 pound green cabbage-shredded (4 cups)
1 large onion chopped (1 cup)
¼ cup milk
1 Tbs. butter
3 oz. sharp Cheddar cheese coarsely grated.
- Boil potatoes in lightly salted water until very tender but not mushy.
- Steam the cabbage and onion until tender
- When potatoes are cool enough to handle, peel off skin, place potatoes in a bowl, add milk and butter, mash until they are smooth
- Add the cabbage and onion to potato mixture
- Mix 2/3 of the cheese with the potato mixture, Season with salt and pepper. Transfer it to a greased casserole or shallow dish. Sprinkle the remaining cheese on top.
- Before serving the Colcannon, heat it through in a moderately hot oven, 350 degrees. Let the cheese on top brown slightly.
[Robert McArthur] Creative Spaces for Cooks is being sold at Alice Lane Home Collection (Provo), Three French Hens (Salt Lake), Plates and Palates (Bountiful), and Indigo Sage Gallery (Ogden).