Serves 4
Jest niewatpliwie problem z pogrzewaniem pod koniec, moze trzeba w microwave? (We had a problem while re-heating (step 10). May have to use the microwave oven for it… I think it may depend on how thick the resulting mash is.. May have to do it in a steam-boiler.
- 500g medium potatoes
- 1/2 Savoy cabbage, shredded
- 100ml milk
- 60g unsalted butter
- 2 spring onions, chopped
- Salt and ground black pepper
- Coarse sea salt to finish
- Put the unpeeled potatoes into a pan of water, bring to the boil and simmer until tender.
- Drain and return to the empty pan and cover with a tea towel and leave to dry for five minutes.
- Uncover and leave until cool enough to handle.
- Blanch the cabbage in boiling water until tender.
- Drain, then refresh briefly under cold water.
- Combine the milk, butter and spring onions in a saucepan and warm gently, without boiling, until the butter has melted.
- Remove from the heat and keep warm.
- Peel the potatoes and put them through a potato ricer into a clean saucepan.
- Add the milk mixture and beat to combine.
- Mix in the cabbage and reheat. Season.
- Put the colcannon into a warm bowl and place a few slices of butter on top.
- Sprinkle with sea salt and serve immediately.