HAPPENING NOW:
Taste of the Irish
[projekktor id=’11920′]
Saint Patrick’s Day is this Monday.
Foodland Ontario‘s Teresa Makarewicz is here with a great dish to get into the spirit of the day. Teresa also answers the questions What is colcannon and can you make the stew or colcannon the day before?
Ingredients
- 1-1/2 lb (750 g) Ontario Russet Potatoes
- 1 tsp (5 mL) salt
- 2 tbsp (25 mL) unsalted butter
- 5 cups (1.25 L) coarsely chopped Ontario Green Cabbage
- 1 Ontario Shallot, minced
- 1/2 cup (125 mL) skim milk
- Pepper (optional)
Preparation
Peel potatoes and cut into quarters; place in medium saucepan. Pour in just enough cold water to cover; add 1/2 tsp (2 mL) of the salt. Cover and bring to boil; reduce heat to medium and cook until tender, 15 to 20 minutes. Drain.
Meanwhile, in medium skillet, melt butter over medium heat. Add cabbage and shallot; stir until well coated. Cover with tight-fitting lid; reduce heat to low and cook for 10 minutes, stirring occasionally. Add milk; cover and simmer for 5 minutes.
Mash potatoes; add cabbage mixture and remaining salt. Stir well. Season with pepper, if using.
Nutrients per serving
1 Serving:
- Protein: 3 grams
- Fat: 3 grams
- Carbohydrate: 22 grams
- Calories: 122
- Fibre: 3 grams
- Sodium: 320 mg
