| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dish, Vegetarian, Crockpot |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes, sliced |
| 2 |
md |
Parsnips,peeled and sliced |
| 2 |
md |
Leeks |
| 1 |
c |
Potato or soy milk |
| 1 |
lb |
Kale or cabbage |
| 1/2 |
ts |
Mace (optional) |
| 2 |
x |
Garlic cloves, minced |
| 1 |
ds |
Salt |
| 1 |
ds |
Pepper |
| 2 |
tb |
Margarine (soy) |
| 1 |
bn |
Parsley |
INSTRUCTIONS
Cook the potatoes and parsnips in water until tender. While these are
cooking,chop leeks (greens as well as whites) and simmer in the milk until
soft. Next, cook the kale or cabbage and have warm and well chopped. Drain
the potatoes, season with mace,garlic, salt and pepper, and beat well. Add
the cooked leeks and milk (be careful not to break down the leeks too
much). Finally, blend in the kale or cabbage and margarine. The texture
should be that of a smooth-buttery potato with well distributed pieces of
leek and kale. Garnish with parsley. Colcannon is also made by cooking
layered vegetables, starting with potatoes, in a slow-cooker during the
day. Drain vegetables, blend with milk and margarine as above and garnish
with parsley.
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