Title: Colcannon
Categories: None
Yield: 1 Servings

6 md Potatoes
1 Green Cabbage (cored and
-chopped)
6 oz Thick cream
3 oz Butter
2 Cloves of Garlic (crushed)
1 ts Salt
1 ts Freshly ground pepper

Peel and quarter potatoes. Cook in boiling salted water until tender. Drain
well and mash. Meanwhile steam the cabbage for 5 minutes, heat the butter
in a large heavy based saucepan and saute the garlic for about 2 mins until
softened. Add the cabbage and cook for about 5 minutes until soft. Puree
the cabbage, add to the creamed potato and mash well. Season with salt and
pepper and server hot.

Posted to recipelu-digest Volume 01 Number 206 by CarickGirl
on Nov 6, 1997