|This recipe is liked by 0 person(s).|
Nb persons: 6
Yield: 1 scant cup
Preparation time: 30 min
Total time: 30 min
Source: EatingWell: March 1998 http://www.eatingwell.com/recipes/colcannon.html
|6 sprigs||fresh thyme|
|1 cup||low-fat milk|
|6 cloves||garlic, peeled|
|5 cups||green cabbage, finely shredded (about 1 pound)|
|4 medium||Yukon Gold potatoes, peeled and cut into 2-inch chunks (about 1 pound)|
|freshly ground pepper to taste|
|2 tablespoons||chopped fresh parsley|
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.
Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.
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.
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.
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 (optiona: add a light drizzle mesquite olive oil to give a smokey, bacony flavor). Transfer to a warmed bowl and garnish with parsley.
Per serving : 99 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 3 mg Cholesterol; 21 g Carbohydrates; 4 g Protein; 3 g Fiber; 84 mg Sodium; 476 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable
Tips & Notes
Make Ahead Tip: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.
Recipe uploaded with Shop'NCook recipe organizer software.