Wayne Gisslen

Colcannon

Preparation info
  • Portions:

    16

    , Portion Size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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. (6-mm) slices. Cook the leeks or scallions very slowly in a little of the butter until tender.
  4. Mash the potatoes and add the l

Per serving: Calories, 160; Protein, 3 g; Fat, 6 g (33% cal.); Cholesterol, 15 mg; Carbohydrates, 24 g; Fiber, 3 g; Sodium, 75 mg.