Colcannon
Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version
3
ratings
Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 35 - 40 mins
- Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
- Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
- Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.
Per serving
364 kcalories, protein 9g, carbohydrate 29g, fat 25 g, saturated fat 13g, fibre 4g, salt 1 g
Recipe from Good Food magazine, March 2005.
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Ingredients
- 1kg potatoes , well scrubbed (cut any large ones in half)
- 100g butter
- 140g sliced back bacon , finely chopped
- 1 small savoy cabbage , finely shredded
- 150ml double cream
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Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 35 - 40 minsIngredients
- 1kg potatoes , well scrubbed (cut any large ones in half)
- 100g butter
- 140g sliced back bacon , finely chopped
- 1 small savoy cabbage , finely shredded
- 150ml double cream
Per serving
364 kcalories, protein 9g, carbohydrate 29g, fat 25 g, saturated fat 13g, fibre 4g, salt 1 g
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04 November 2007
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04 February 2008
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04 February 2008
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04 February 2008
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