Wayne Gisslen

Colcannon

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Preparation info
  • Portions:

    16

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 lb<

Method

Procedure

  1. Peel and eye the potatoes. Cut them into uniform sizes. Simmer in water until tender.
  2. While the potatoes are cooking, trim the cabbage and cut it into wedges. Steam until tender.
  3. Cut the leeks or scallions into ¼-in. (