St. Patrick’s Day!!!!
I love this holiday it really lifts the spirit of this great country! One of the most popular dishes on St. Patrick’s Day is colcannon. This is my take on the classic. I hope you all enjoy it and have a fantastic St. Patrick’s Day xxxx
I think the best way to cook cabbage is to steam it, it keeps its lovely texture!!!
1kg baby rooster potatoes (any salad potatoes)
1/2 heat of cabbage washed and shredded thinly
6 to 8 carrots peeled and chopped
2tbsp olive or sunflower oil
3 smoked rashers(bacon) chopped
Knob of dairy free butter
I have an electric steamer. I place the potatoes, carrots and the cabbage into the steamer and cook for 30 minutes.
Put a pan on a medium heat and add the rashers(bacon) cook for 3 minutes, then add the cabbage and cook for 5 minutes. Add the potatoes and crush lightly the with a spoon (not too much you don’t want mush) mix them up in the pan.
Then add the carrots and the butter mix them all together.
I serve this with cooked ham.
This recipe is wheat free, gluten free, dairy free, egg free, nut free and suitable for coeliacs
Posted on 15/03/2014, in Dinners, Main Courses, Supper and tagged coeliacs, colcannon, dairy free, egg free, gluten free, nut free, St. Patrick's Day, wheat free. Bookmark the permalink. Leave a comment.