Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 2 leeks or gar-leeks, cleaned and sliced 6 cups chopped green head cabbage 1 Tablespoon butter 1 cup milk 4 large potatoes, peeled, chopped, boiled Salt and pepper to taste Melted butter to taste DIRECTIONS Heat olive oil in a large covered pot, stir in leeks, reduce heat to low and sauté for 5 minutes, stirring occasionally. Add cabbage and butter to leeks and stir to combine. Cook cabbage until wilted but not completely soft. Add salt and pepper to taste, stir well and cook an additional 5 minutes. Pour milk over cabbage, bring to a boil, then lower heat to simmer, cover and cook 15 minutes. Add potatoes and mash with cabbage until as smooth as desired. Taste for seasonings. Serve hot with melted butter available to drizzle over the top. Refrigerate leftovers. NOTE: This is a version of an Irish dish called colcannon when made with leeks, but known as champ when it is made with scallions or green onions. Traditionally served on each plate as a mound with a well of melted butter in the center for dipping each bite. Leftover Mash Pie Place leftovers in a buttered pie plate. Mix together 1/2 cup sour cream, 2 sliced scallions, 1 egg and 1/4 cup shredded cheese. “Frost” mash pie with topping and bake at 350 degrees for 30-45 minutes, until hot. Top with additional shredded cheese and bake until bubbly. Serve hot. Copyright © 2010 Stefanie Samara Hamblen |
