INGREDIENTS

INSTRUCTIONS

COLCANNON
PARSLEY SAUCE
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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