Colcannon
9 ingredients
7 steps
Ingredients
- 2 lbs baking potatoes, peeled and thinly sliced
- 8 ounces parsnips, peeled and thinly sliced
- 2 medium onions, thinly sliced
- 1/2 medium cabbage, finely shredded (coarse outer leaves removed and reserved)
- 2 1/2 cups boiling water
- 1/4 cup unsalted butter (1/2 stick)
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh ground pepper
- 1 -2 tablespoon milk (optional)
Directions
-
1Arrange 1/3 of potatoes over bottom of heavy medium saucepan.
-
2Layer on 1/3 of parsnips, 1/3 of onions, and 1/3 of shredded cabbage; repeat layers twice more.
-
3Pour in water, cover tightly with reserved cabbage leaves.
-
4Cover and simmer until vegetables are very tender, about 1 hour; discard whole cabbage leaves.
-
5Drain mixture in a large sieve or small-holed colander; return vegetables to saucepan.
-
6Add butter, salt and pepper.
-
7Mash until fluffy, adding milk if dry.
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