I had never made colcannon before. It's delicious. I did take some liberties with this recipe because my computer died before I could print out the recipe, so I was relying on my memory and tried to incorporate some of the suggestions previous reviewers made. I sauteed the cabbage in about 2 Tbsp. butter with two slices of country bacon. I added a heavy pinch of salt to the leek and milk mixture. I pureed everything together quickly at the end in a food processor (be careful not to over mix, because this will make it a pasty consistency). I only added about 1/4 cup of butter at the end, as well as salt to taste. I also took the two slices of country bacon that I used to flavor the cabbage, cut them into a small dice and crisped them up in a frying pan and sprinkled them on top. The flavors were deep, rich, sweet and salty. It was wonderful.
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I had never made colcannon before. It's delicious. I did take some liberties with this...