Elle's Kitchen ~ Colcannon

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. 

Discard thyme.

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.