Tuesday, February 27, 2024

Recipe by Chef Michael Boyd

Colcannon

Chef Michael Boyd
A classic Irish dish and an excellent upgrade to every day mashed potatoes

Ingredients
  

  • 600 g Russet potatoes
  • 6 tbsp Butter
  • 3 Cups Thinly shredded cabbage
  • 1/4 Cup Sliced green onion or chives
  • 1/2 Cup Warm whole milk
  • 1 Pinch Ground Nutmeg
  • 1 Pinch Salt and Pepper
  • 1/4 Cup Cooked and minced salt beef (optional)

Instructions
 

  •  
    1.      Sauté cabbage with half of thebutter and nutmeg until tender, and put aside
    2.      Peel, cube, and boil potatoesuntil tender enough to cut with a fork
    3.      Drain potatoes, put back on heatand let some of the excess moisturesteam cook off (10 seconds)
    4.      Mash potatoes
    5.      Fold in remaining butter andmilk
    6.      Add cabbage, green onions /chives, salt, pepper (and salt beef)

Notes

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Ryanne McIsaac
Ryanne McIsaac
Born and raised in Stephenville, NL, Ryanne recently moved back to Newfoundland after spending 16 years in Calgary, Alberta. Ryanne has a Journalism Diploma from College of the North Atlantic and a Bachelor of Arts Degree from Cape Breton University. She worked for many years as a reporter and freelance writer. She is happy to be back in her hometown and working for CNA.

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