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Full Online Book HomeLearning KitchenVegetables - Clausing Barn Restaurant Irish Colcannon
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Vegetables - Clausing Barn Restaurant Irish Colcannon Post by :Richard N Adams Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2771

Click below to download : Vegetables - Clausing Barn Restaurant Irish Colcannon (Format : PDF)

Vegetables - Clausing Barn Restaurant Irish Colcannon

6 Large potatoes -- peeled quartered
5 Cups cabbage -- chopped
1 Cup milk
1/2 Cup green onions or leeks -- chopped
1/2 Cup parsley -- snipped
1 Dash salt
1 Dash white pepper
2 Tablespoons butter


In a large saucepan, cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or till tender. Drain.

In a medium saucepan, cook cabbage, uncovered, in a small amount of boiling salted water for 2 minutes.
Cover and cook for 6 to 8 minutes more or till tender. Drain.

Mash potatoes. Stir in milk, onions and parsley. Season to taste with salt and pepper. Add butter and drained cabbage. Stir till butter is melted and mixture is combined.

Makes 12 servings.

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NOTES : Typical of yesteryear Irish dinners, this potato-cabbage side dish adds new interest to mashed potatoes. Diners eat colcannon with a hearty meat entree at Old World Wisconsin's Clausing Barn Restaurant in Eagle, Wisconsin.

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