My Colcannon Best Family Recipes

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My Colcannon

"Colcannon the first time round (usually) would not have meat in it. Subsequent days after it became made, corned pork or bacon might be delivered to revive it from the refrigerator. This is any other first night time option of a way to make it."

Ingredients :

1 pound potatoes, peeled and reduce into chunks
four cups finely chopped cabbage
2 massive leeks (white and light inexperienced elements most effective), sliced into 1/4-inch rounds
1 cup milk
2 tablespoons caraway seeds
half of teaspoon anise seeds
1/four cup butter
salt and pepper to flavor

Instructions :

Prep : 20M	Cook : 10M	Ready in : 50M

Place the potatoes into a big pot and cover with salted water. Bring to a boil over high warmness, then lessen heat to medium-low, cowl, and simmer till smooth, about 20 minutes. Drain and allow to steam dry for a minute or .
While potatoes are boiling, location the cabbage into a pot with numerous tablespoons of water; cowl, carry to a boil over medium warmth, and reduce warmth to medium-low. Cook the cabbage until tender, 10 to fifteen mins. Pour off any excess liquid, and set the cabbage aside.
Place the sliced leeks, milk, caraway seeds, and anise seeds into a big saucepan over medium-low heat, and bring to a simmer. Cook the leeks till tender, approximately 10 mins, stirring sometimes. Add the butter, and season with salt and pepper; allow the mixture stand off the warmth until the butter melts.
Mash the potatoes with a masher in a massive bowl, and stir within the leek mixture until the mashed potatoes are barely chunky. Stir inside the cooked cabbage, and serve.

Notes :

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