Colcannon
This blissfully simple dish is the epitome of Irish comfort food. Though it often only appears around St. Patrick's Day for many, it's a staple at the Irish table and in my family. Like so many traditional recipes there are as many variations as there are clans and families, but the standard recipe has four main ingredients - potatoes, cabbage, butter and milk. I prefer to use yellow potatoes as they are creamier and have a deeper flavor than typical russets. Some recipes call for kale, I usually just use green cabbage and leeks - whatever melts your butter. Don't hesitate to make a big batch, it is fabulous as a leftover, made into potato pancakes or as colcannon soup ( just add broth and season to your tastes). I save the water that I boil the potatoes in to use for a soup base, for braising veg or to make potato bread.
Servings: 8-10 Prep time - 10 minutes Cook Time -30-40 mins
Ingredients
5 lbs yellow potatoes
2 medium leeks
1/2 medium head green cabbage
1/2 cup butter
1-2 cups chicken, vegetable broth or milk - I prefer broth as milk is not a huge part of my diet
green onions (optional)
salt and pepper
Instructions
Wash and chop the potatoes into large chunks, about 2 inches. I do not peel my potatoes unless I am serving them to a person who cannot eat peels. Trim leeks of greens and root ends. Thinly slice and rinse to remove dirt. Slice cabbage into 1 inch pieces. Fill a large pot with water. I use a large double boilers so it's easy to drain. Bring water to a boil. Add potatoes, leeks and cabbage to boiling water. Boil for about 30-40 minutes or until the potatoes are soft. I like to keep the cabbage slightly chewy. Remove from heat and drain potatoes, cabbage and leeks. Mash with butter, broth or milk to desired consistency. Add salt and pepper to taste. Garnish with green onions and enjoy.
Recipe Notes
Nutritional highlights: This recipes is overall nourishes the Earth element and its organs - the Spleen and Stomach, and the Metal element and its organs the Lung and Colon. Potatoes anchor and ground a person, calming nervous conditions. The leeks and cabbage are warming and pungent and help to move stagnation in the digestive system.
Primary season: Spring, Late Summer/transition, Autumn
