Colcannon
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Recipe serves 4
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Preparation Time
5 min
- Cooking Time
15 min
Ingredients
- 700g potatoes, I like King Edwards
- ⅛ Knorr Reduced Salt Vegetable Stock Cube
- ½ Savoy cabbage
- 15g salted butter
- 4 spring onions, finely chopped
- 100ml milk
- Freshly ground black pepper
Method
- Peel the potatoes and chop into small, even-sized chunks. Place in a pan, cover with boiling water, then crumble in the Knorr Reduced Salt Vegetable Stock Cube.
- Bring to the boil and cook until the potatoes are tender, around 5–10 minutes. Drain thoroughly, return to the pan, cover then set aside.
- Meanwhile, finely shred the Savoy cabbage, discarding the tough outer leaves and inner core.
- Bring a pan of water to the boil, add in the shredded cabbage, bring back to the boil and cook for 1–2 minutes until the cabbage is tender; drain thoroughly.
- Melt the butter in a small saucepan. Add in the spring onion and fry gently for 1 minute. Add in the milk and heat through gently.
- Pour the hot spring onion milk into the potato and mash together well. Mix in the blanched cabbage, season with freshly ground pepper and serve at once.
