Boiled Bacon With Colcannon And Parsley Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Worrall tho, Worrall1 | 1 | Servings | |
INGREDIENTS
| 3/4 | lb | Smoked bacon, soaked |
| overnight | ||
| and rolled | ||
| 2 | Carrots, chopped in half | |
| 3 | Onions | |
| 1 | Clove | |
| 2 | Bay leaves | |
| 1 | Bunc flat-leaf parsley | |
| chopped – stalks | ||
| removed | ||
| Peppercorns | ||
| Potatoes | ||
| Boiled potatoes | ||
| 1/2 | Cabbage, cooked | |
| 2 | Leeks, cooked | |
| Knob of butter | ||
| 1 | T | Cream |
| 2 | oz | Butter |
| 2 | oz | Flour |
| 1/2 | pt | Milk |
| 1/2 | pt | Water |
| 2 | T | Cream |
| 2 | Handfuls parsley, chopped |
INSTRUCTIONS
Put the bacon in water with the carrots and onions. Add the clove, bay leaves and parsley stalks. Bring to the boil and simmer for 1-1 1/2 hours, checking frequently. Put the bacon and vegetables into a dish, drain the cooking water over them and garnish with parsley. Carve the bacon and serve with the colcannon. Colcannon: drain the boiled potatoes, put them in a colander over a pan and steam for 1-2 minutes, then mash them. Add butter, leeks, cabbage and cream to the mashed potatoes and stir. Sauce: melt the butter in a pan and add the flour. Heat for 2 minutes. Add 2 ladles of water (strained) from the bacon, then add the milk, stirring vigorously to prevent lumps. Add a touch of cream and stir, then season with pepper and add the chopped parsley. Cook for 5-10 minutes, stirring occasionally. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2045
Calories From Fat: 635
Total Fat: 72.4g
Cholesterol: 203.1mg
Sodium: 547.3mg
Potassium: 5174.3mg
Carbohydrates: 316.1g
Fiber: 35.2g
Sugar: 66.7g
Protein: 44.4g