Irish Colcannon (winter Vegetable Casserole)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb potato, sliced
• 2 medium parsnips, peeled and sliced
• 2 medium leeks
• 1 cup milk
• 1 lb kale or 1 lb cabbage
• 1/2 teaspoon mace
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 1 bunch fresh parsley, chopped

Recipe

• 1 cook the potatoes and parsnips in water until tender.
• 2 while these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
• 3 next, cook the kale or cabbage and have warm and well chopped.
• 4 drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
• 5 add the cooked leeks and milk (be careful not to break down the leeks too much).
• 6 finally, blend in the kale or cabbage and butter.
• 7 the texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
• 8 garnish with parsley.
• 9 colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
• 10 drain vegetables, blend with milk and margarine as above and garnish with parsley.