Colcannon

Yield: 4 servings

Measure Ingredient
1 pounds Potatoes, sliced
2 mediums Parsnips,peeled and sliced
2 mediums Leeks
1 cup Potato or soy milk
1 pounds Kale or cabbage
½ teaspoon Mace (optional)
2 xes Garlic cloves, minced
1 dash Salt
1 dash Pepper
2 tablespoons Margarine (soy)
1 bunch Parsley

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. Total calories per serving-288 Fat-7grams From the Vegetarian Journal March/April 1993 -- I haven't tried this yet but it DOES look yummy! -----------------------------------------Sue

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