Potatoes With Leeks

An Irish-style recipe for the crockpot, also known as Colcannon.

Cook Time: 8 hours

Total Time: 8 hours

Ingredients:

1 pound potatoes, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 pound cabbage
1/2 teaspoon mace or 1/4 teaspoon nutmeg
2 small cloves garlic, minced
1 dash salt
1 dash pepper
2 tablespoons butter
parsley

Preparation:

Cook the potatoes and parsnips in water until tender. While vegetables are cooking, chop leeks (light green as well as whites) and simmer in the milk until soft. Next, cook the cabbage and have warm and well chopped.

Drain the potatoes and parsnips and season with mace, garlic, salt and pepper; beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much).

Finally, blend in the cooked chopped cabbage and butter.
The texture should be that of a smooth-buttery potato with well distributed pieces of leek and cabbage. Garnish with fresh minced parsley.

This recipe can also be made by layering the vegetables (first, cook cabbage just until tender), starting with potatoes, in a slow cooker, then cooking for 7 to 9 hours, until vegetables are tender. Drain vegetables and blend with milk and butter as above and garnish with parsley.
Serves 6.

Slow Cooker Recipes | Casseroles | Main Recipe Index
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Diana Rattray
Southern Food Guide

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