Colcannon

Colcannon

Ricetta di: Piatti tipici
 
 
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  GRAZIE

 

CONFEZIONE   Traduci con Google Clicca qui
Place potatoes in a large saucepan of salted water and bring to the boil. Reduce heat to medium and cook for 40 minutes or until tender. Drain and set aside for 5 minutes or until skins are dry and potatoes are cool enough to handle. Peel, discard skins and return to saucepan. Mash until smooth.
Meanwhile, heat cream in a small saucepan. Add to mashed potato and combine. Set aside in pan and keep warm.
Melt 60 g butter in a large saucepan over medium heat. Add spring onions and cook for 4 minutes or until softened. Transfer to a bowl, reserve pan and set aside at room temperature.
Add cabbage and 1 tsp salt to reserved saucepan with enough water to cover. Cook over high heat for 8 minutes or until starting to soften. Drain well in a colander, pressing on cabbage to extract as much liquid as possible. Add cabbage and spring onion mixture to mashed potato, stirring over medium heat until heated through. Season with salt and pepper, and spoon into a bowl. Make an indent in the top with the back of a spoon, slice remaining 65 g butter and place on top to serve.

 



INGREDIENTI
600 g (about 3) sebago or King Edward potatoes
100 ml pouring cream
125 g butter
6 spring onions, finely chopped
800 g (about ½) savoy cabbage, core removed, thinly sliced

Aggiunto da: Natália Martins
Consultato: 1416 X
Altre ricette da:
Piatti tipici
 
 
 
Colcannon
/Irlanda
Salmão Fumado Com Molho de Espinafres
/Irlanda