Colcannon

http://www.eatingwell.com/recipes/colcannon.html

From EatingWell:  March 1998

Colcannon is a classic Irish side dish that couples mashed potatoes with cabbage or kale. We use low-fat milk instead of the more traditional cream-and-butter combination for a healthier profile.

6 servings, scant 1 cup serving each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 6 sprigs sprigs fresh thyme
• 1 cup low-fat milk
• 6 cloves garlic, peeled
• 6 scallions, sliced
• 5 cups finely shredded green cabbage, (about 1 pound)
• 4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks
• Salt & freshly ground pepper to taste
• 2 tablespoons chopped fresh parsley

Preparation

1. Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.
2. Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.
3. Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.
4. Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.
5. Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.

Nutrition

Per serving : 99 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 3 mg Cholesterol; 21 g Carbohydrates; 4 g Protein; 3 g Fiber; 84 mg Sodium; 476 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable

Tips & Notes

• Make Ahead Tip: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.