Colcannon
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 lighter, but no less delicious, profile. Serve this healthy side with lamb, salmon or roast chicken any time of year--there's no need to save it just for St. Patrick's Day.
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 lighter, but no less delicious, profile. Serve this healthy side with lamb, salmon or roast chicken any time of year--there's no need to save it just for St. Patrick's Day.
Ingredients
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6 sprigs fresh thyme
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1 cup low-fat milk
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6 cloves garlic, peeled
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6 scallions, sliced
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5 cups finely shredded green cabbage, (about 1 pound)
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4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks
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Salt & freshly ground pepper to taste
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2 tablespoons chopped fresh parsley
Method
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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.
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Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.
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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.
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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.
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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.
