A Colcannon That Won't Kill You
The Irish dish Colcannon
is mashed potatoes with
cabbage added and if
made in the traditional way
is filled with cream and
usually topped with butter.
I'm not saying that's not good,
it is delicious, but sadly it
isn't good for you.
This is a recipe I found that
reduced the amount of fat and
calories without sacrificing taste.
This recipe takes it from 15 grams
of fat down to 1 gram of fat.
6 sprigs fresh thyme
1 cup 1% milk
6 cloves, garlic, peeled
6 scallions, sliced
5 cups finely shredded cabbage
4 medium Yukon Gold potatoes (about
1 pound) peeled & cut into 2" chunks
salt & pepper to taste
2 tbls. fresh parsley
Tie thyme sprigs with twine or
place in cheesecloth bag.
Combine milk, garlic and thyme
in a small saucepan. Bring to a
simmer over medium heat. Reduce
heat to low and simmer gently until
garlic is soft, 5 to 10 minutes.
Transfer milk mixture to a blender
and puree until smooth. Return to
pan and stir in scallions. Cover
and set aside.
In a large pot, bring 1 inch salted
water to a boil. Add cabbage, cover
and cook until very tender, 8 to 10
minutes. Drain well.
Meanwhile, place potatoes in a
large saucepan and cover with
cold water. Bring to a boil, reduce
heat to medium and cook, covered,
until tender, 10 to 15 minutes.
Drain potatoes and return to the pan.
Mash with a potato masher or hand
held electric mixer.
Gradually add milk mixture to potatoes,
stirring until smooth. Stir in cabbage
and season with salt and pepper.
Transfer to a warm bowl and
garnish with parsley.
Makes 6 servings.
Last night Kate asked me if I
would make this more often.
Absolutely I will.