Ingredients
1 lb potatoes, sliced
2 medium parsnips,peeled and sliced
2 medium leeks
1 cup potato or soy milk
1 lb kale or cabbage
1/2 tsp mace (optional)
2 garlic cloves, minced
1 dash salt
1 dash pepper
2 tbsp margarine (soy)
1 bunch parsley
Directions
Cook the potatoes and parsnips in water until tender. While these are
cooking,chop leeks (greens as well as whites) and simmer in the milk
until soft. Next, cook the kale or cabbage and have warm and well
chopped. Drain the potatoes, season with mace,garlic, salt and
pepper, and beat well. Add the cooked leeks and milk (be careful not
to break down the leeks too much). Finally, blend in the kale or
cabbage and margarine. The texture should be that of a smooth-buttery
potato with well distributed pieces of leek and kale. Garnish with
parsley. Colcannon is also made by cooking layered vegetables,
starting with potatoes, in a slow-cooker during the day. Drain
vegetables, blend with milk and margarine as above and garnish with
parsley.
Servings: 4 servings
Colcannon Recipe brought to you by Recipe Ideas
Categories: Irish
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, in fact as far back as the Egyptians, and maybe further still. However, mostly, these old records were just very basic hieroglyphic recipes for food preparation.
Later on, in The time of the romans around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and desserts, something that is very familiar to us today. He also tells us how the early Romans made use of many spices and herbs, including a few that are still present in modern kitchens like bay, mint and dill. For the decades that followed, the rich families of the West strove to offer the best banquets, and as a result the best cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking publications were greatly in demand due to increased literacy, more leisure time and disposable income. |
We hope you enjoy this Colcannon recipe.
