Cheese Colcannon by Shana Priwer and Cynthia Phillips
Colcannon is a British and Irish dish that usually involves potatoes and cabbage. While this dish can be made in bulk using the slow cooker, it's just as easy (and a lot faster) to boil on the stove when making a small amount. To make the dish more authentic, add a bit of parsnip and leeks, but these vegetables may be a bit stronger tasting.
1 Serving
1 medium red potato
3 cups water
½ cup fresh spinach leaves
1 cabbage leaf
1 ounce Cheddar, shredded
Wash and peel the potato. Dice.
Place the potato in a medium saucepan and cover with water. Bring to a boil; then cook for about 20 minutes.
Add the cabbage and spinach to the saucepan. Return to a boil, and continue cooking for another 10 minutes.
Drain the vegetables; then fork-mash until they are combined.
Add in the shredded cheese and continue fork-mashing until the cheese is incorporated.
Hold the Mace
Traditional colcannon is seasoned with mace, an Indonesian spice that is similar to nutmeg (and actually comes from the same tree as nutmeg). Mace may be difficult to find, can be expensive, and its flavor isn't always one that young children find appealing. If you're inclined, try adding teaspoon while fork-mashing the vegetables together.
