The Colcannon Song by the famous Black Family.
Colcannon is a great side dish for all seasons, not just Spring & St. Patrick’s Day. I just did an interview that will air on the Marc Steiner Show, 6 p.m. either, Wednesday 13th or Thursday 14th ,for:
Ingredients *-
3 pounds potatoes, scrubbed
2 sticks butter**
1 1/4 cups warm cream**
Freshly ground black pepper
Sea salt
1 head cabbage, cored and finely shredded
1/2 pound cooked piece ham or bacon, (optional)
2 scallions, finely chopped
3 green onions, roughly chopped
Chopped parsley leaves, for garnish
Directions-
Steam the potatoes in their skins for 30 minutes. Peel them using a knife or fork. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add warm cream, stirring all the time. Season with salt & pepper. White pepper can be used if you don’t want the black pepper grinds.
Chop cabbage into small pieces. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan.
(Optional)Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Clean & finely chop scallions & ruffly cut green onions.
Add cabbage, scallions, Green onions and ham to mashed potatoes, stirring them in gently.
Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Serve immediately. Keep warm in oven.
* Local Produce can be purchased at your local Farmer’s Markets. For dairy products there is South Mountain Creamy. Local is fresher and supports our farmers.
** Vegan Recipe on Oprah (no really): http://www.oprah.com/food/Irish-Spring-Colcannon