Colcannon Recipe


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July 8, 2012 ·. COLCANNON ~ Tyler Florence, HGTV. 6 servings. Ingredients. 3 pounds potatoes, scrubbed. 2 sticks butter. 1 1/4 cups hot milk. Freshly ground black pepper. 1 head cabbage, cored and finely shredded..


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While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil.


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Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation.


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Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted.


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Step 1. Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30-40.


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Here is The Ultimate Colcannon Recipe: Colcannon by Tyler Florence. Ingredients 3 pounds potatoes, scrubbed 2 sticks butter 1 1/4 cups hot milk Freshly ground black pepper 1 head cabbage, cored and finely shredded 1 (1-pound) piece ham or bacon, cooked the day before 4 scallions, finely chopped Chopped parsley leaves, for garnish.


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Preheat the oven to 350°F. Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes. Add red peppers and cook them for a couple of minutes until soft. Add tomatoes. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper.


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Cut 3 tablespoons of the butter into chunks and transfer to a large bowl. Strain the infused milk into the bowl. Using a potato ricer, rice the potatoes into the bowl and gently fold to combine with a wooden spoon. Gently stir in the cabbage and chives; season with salt. Divide the colcannon among bowls. Make a little divot in the colcannon and.


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The Spruce Eats / Diana Chistruga. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes. The Spruce Eats / Diana Chistruga. Add the milk and mustard powder.


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Step. 4 Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste. Step. 5 Transfer the colcannon to a serving dish and top with more butter, if preferred.