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Colcannon

March 1998

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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.


Colcannon

Makes: 6 servings, scant 1 cup serving each

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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.

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.

Nutrition

Per serving: 99 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 84 mg sodium; 476 mg potassium.

Nutrition Bonus: Vitamin C (68% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable


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