Colcannon

Name: Colcannon
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: 10 Desiree potatoes (about 1.6kg), unpeeled; 500 gm rock salt; 1 small bunch young cavolo nero, stalks removed, leaves coarsely chopped; 3 small spring onions, thinly sliced; 200 ml pouring cream, warmed; 50 gm softened butter; ½ cup flat-leaf parsley, coarsely chopped (firmly packed); For drizzling: extra-virgin olive oil; To serve: crusty bread

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Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 6

Cost: $3.29 /serving

Author : Colin Fassnidge

Ingredients

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10 Desiree potatoes (about 1.6kg), unpeeled500 gm rock salt1 small bunch young cavolo nero, stalks removed, leaves coarsely chopped3 small spring onions, thinly sliced200 ml pouring cream, warmed50 gm softened butter½ cup flat-leaf parsley, coarsely chopped (firmly packed)For drizzling: extra-virgin olive oilTo serve: crusty bread

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Instructions

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Preheat oven to 180C. Place potatoes on a tray lined with rock salt and bake until tender (45 minutes-1 hour). Working quickly while potatoes are hot, and holding them in a tea towel, scoop flesh from skin and pass through a mouli or potato ricer into a saucepan (see note). Add cavolo nero, spring onion, cream and butter and stir over low heat to warm through. Add parsley, season to taste, dress with olive oil and serve hot with crusty bread.