Friday, March 16, 2012

Food Friday!--Irish Tradition Time

This year, I'm not even going to pretend hat I'm going to eat corned beef and cabbage. Nope. Corned beef in any form just kind of freaks me out, and after almost eight years of seving corned beef harsh (which totally looks like dog food--I'm just saying), my fear has not abated by even the smallest degree.

But cabbage? I do love me some cabbage.

So, in honor of my way back Irish roots (and because I'll be drinking on Saturday, and cabbage does not mix well with alcohol), I bring you the Irish dish Colcannon.

Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

  • 2 pounds russet potatoes
  • 4 slices bacon
  • 1 Tbsp. olive oil
  • 1 leek, rinsed and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups shredded green cabbage
  • 1/3 cup butter
  • 1 cup hot milk
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper

Preparation:

Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.
When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for 1 hour. Serves 6-8

(Recipe taken from About.com--Busy Cooks. Check out the site for more awesome dishes)

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