Meatless Monday – Colcannon

What is there to say about this recipe?
Butter = good.
Potatoes = good.
Cabbage = good.
Put it all together in whipped form = excellent.
 

Next time, I think I’d add carrots or parsnips, and maybe kale as well.

Meatless Monday – Colcannon
5 red-skinned potatoes, scrubbed clean (about a pound)
½  small cabbage
1 cup whole milk
1 scallion, green parts only
½  stick butter
Vegetable or Chicken stock

Cut potatoes into quarters. Place in medium sized pot. Add stock to just cover potatoes. Bring to a boil over high heat. Cook for 10-15 minutes, until tender.  Remove from potatoes from stock, placing in deep bowl.

Meanwhile, Remove core from cabbage, cut into two pieces lengthwise, and slice thinly across the grain. Slice green tops of scallions.

In a heavy bottomed pot, melt butter over medium-high heat. Add cabbage and scallions. Add a pinch of sea salt and some freshly cracked pepper. Saute for 3-4 minutes, until wilted. Add milk. Bring to a boil. Cover and reduce heat, and cook for 5 minutes, stirring occasionally.

Remove potatoes from stock.  Mash or pass through ricer/food mill, skins included.  Add Cabbage, scallions, and milk. Stir, adding stock from pot if  needed. Taste and adjust for salt.

Optional, ~~carefully~~ (so you don’t end up wearing cabbage and potatoes in your hair) whip with an electric hand mixer.

Top with more freshly cracked pepper.