Irish Colcannon
- 2-3 pounds Potatoes (peeled, and chopped)
- 1 head Cabbage (shredded)
- 1/4 cup Butter
- 1/2 cup Cream
- Salt & pepper to taste
- Dried red pepper (optional, crushed)
In a large saucepan, boil potatoes and cabbage for about 20 minutes. If potatoes are tender, drain and pour into a large bowl.
Add butter and pour the cream in gradually as you mash. Season with salt and pepper and garnish with red pepper flakes before serving.
Roasted Fennel & Winter Squash Soup
- 2 tbsp Oil of choice (olive recommenced)
- 1-2 Winter squashes (Peeled and cubed. Carnival, acorn or butternut recommended.)
- 1 Fennel bulb (fronds removed, stems cut into 2 inch pieces)
- 1 Red onion (diced)
- 3 clove Garlic (minced)
- 4 cups Stock of choice (chicken or vegetable)
- 1/4 cup Half & half
- 1/2 tsp Thyme
- Salt & pepper to taste
Heat oven to 425
Onto a pan, toss winter squash, fennel, garlic and onion with oil. Roast 15-20 minutes or until squash is tender.
In a large pot, combine thyme, vegetables and stock. Bring to a boil and simmer 10 minutes.
Blend until smooth. Stir in half and half and serve garnished with a fennel frond.
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