I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, August 6, 2011

Colcannon

Serves 4

1 1/2 pounds russet potatoes
1 savoy cabbage, trimmed, pale green leaves finely shredded (4C)
1 leek, pale green and white parts only, cut into 1/2" inch dice
1 C milk
4 Tb butter
salt

Preheat broiler.

Cook potatoes until tender.  Drain, mash, set aside.

In a saucepan, combine cabbage, leek, milk, 2 Tb butter, salt.  Cover and cook over medium until soft but not browned, about 15 minutes.  Stir into potatoes.

Spread into 8 inch dish.  Make a well in the center and palce under broiler until lightly browned on top, about 5 mnutes.

Remove from broiler, place remaining butter in well, serve immediately, spooning melted butter from well onto each serving.

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