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Colcannon
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A picture of Colcannon.

Colcannon

Aaron Roberts
Aaron Roberts @cook_3166348
Post Falls, Idaho

Colcannon

Aaron Roberts
Aaron Roberts @cook_3166348
Post Falls, Idaho
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Ingredients

  • 5 lbRusset Potatoes
  • 1 headSavoy Cabbage
  • 2 eachLeeks
  • 2 cupMilk
  • 4 tbspButter
  • 1 tspOnion powder
  • 1 tspGarlic powder
  • 1 tspCelery Seed
  • 1 pinchNutmeg
  • 1 pinchHot Pepper Flakes
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Steps

  1. 1

    Peel & cube potatoes

  2. 2

    Boil potatoes until soft-do not over cook.

  3. 3

    Thinly slice cabbage & leeks

  4. 4

    Sauté cabbage/leeks in 2tbsp butter and milk

  5. 5

    Cook cabbage/leeks until soft

  6. 6

    Mash the boiled potatoes, may need more milk to achieve desired consistency

  7. 7

    Add cabbage/leek mixture to the mashed potatoes and stir well

  8. 8

    Add onion, garlic, celery seed, chili flake & nutmeg and gently combine

  9. 9

    Add salt and pepper to taste

  10. 10

    Top with remaining butter

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Copied!

Aaron Roberts
Aaron Roberts @cook_3166348
on March 05, 2014 14:34
Post Falls, Idaho

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Keywords

Onion Leek Pepper Celery Butter Cabbage Potato Garlic

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