Colcannon: the recipe for a creamy and authentic Irish accompaniment
Step 3
Rinse the savoy cabbage, remove the base and any outer leaves that are tough or damaged, then cut into strips.3. Wash and dry them well.
Step 4
Thinly slice the spring onion and brown it in a pan with a drizzle of oil; add the sliced savoy cabbage4.
Step 5
Season with a pinch of salt and a little ground pepper5.
Step 6
Mix well6 and let the cabbage simmer for about 25-30 minutes over medium heat; if necessary, add a drop of water.
Step 7
When the savoy cabbage is cooked, add the boiled potatoes7.
Step 8
Pour in the milk8.
Step 9
Return the pan to the heat and cook for a few minutes, until everything is well combined.9.
Step 10
Transfer the colcannon to a baking dish, create a well in the centre and add a few dabs of butter, which will melt with the heat making the dish even more appetising. Serve hot.
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