Winter vegetable colcannon Recipe

Winter vegetable colcannon Recipe

  • 675g/1½lb plain mashed potato, still hot
  • 225g/8oz kale or savoy cabbage, cooked and chopped
  • 225g/8oz carrots, peeled, cooked and roughly mashed
  • 125ml/4fl oz double cream
  • 125ml/4fl oz milk
  • 6 spring onions, sliced
  • 55g/2oz butter, melted
  1. In a large bowl combine the hot mashed potato with the cooked kale or savoy cabbage and carrots.
  2. In a medium saucepan gently heat the double cream and milk.
  3. Add the spring onions and continue to cook on a low heat until the spring onions have softened and cooked.
  4. Fold the creamy spring onion mixture into the mashed vegetables.
  5. Place in a warmed dish.
  6. Indent the surface of the mixture and pour the melted butter over the top to form a puddle of butter.
  7. Serve.
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