Colcannon

INGREDIENTS

INSTRUCTIONS

Cut up the potatoes and put them in a pot, cover with water, and boil until
tender. You may choose to peel them or not. I left the skin on and it was
fine.
While the potatoes are cooking, thinly slice the cabbage (as if you were
making sauerkraut). Trim the leek(s) and slice thinly. Peel the garlic,
chop fine, and saute in a little oil until translucent, then add cabbage
and leeks (you will need a good-sized skillet or frying pan. I used a wok).
Saute vegetables until tender and almost transparent, but not too flabby.
Set aside.
When the potatoes are done, drain them and give 'em a good shake. Mash
potatoes well, adding salt and pepper and butter to taste. Then mix cabbage
and leeks into potatoes and stir well. It should turn a pale green color.
There are several things you could do after this point. You could just
serve it up right away, or you could put it into a baking pan, drizzle some
melted butter or margarine on top, and put it in the oven to brown on top.
Or you could put it into a baking dish, top with grated cheddar cheese, and
put into the oven until cheese is bubbly. The third method is my personal
favorite.
Note: using instant mashed potatoes totally takes away from the flavor and
texture of the dish, besides being inauthentic...but then again, how
authentic is it to prepare a Celtic recipe using a wok?
:)
Hex
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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