this dish will make you feel cosy, as a real comfort food should do. it seems the irish know what they are doing against grey, windy and cold days. and as in january the available vegetables are limited to last years harvest stored in the basement, these mashed potatoes and cabbage dish is just perfect.

we just finished our last pumpkins, leaving us with some winter vegetables and those vegetables that you can store. kale, beets, dried beans, potatoes and cabbages.

colcannon is a combination of mashed potatoes, shredded cabbage and a lot of butter. it is super simple and good. and just perfect for your potato leftovers. enjoy this comfortable food and defy the winter.

the recipe is by martha steward. what i liked most, was that she gratinées the mashed potatoes and cabbage before serving. this is the icing on the cake!

for 4:

750 g potatoes
4 cups savoy cabbage
1 leek (optional)
1 cup milk
4 tbsp butter
1/4 tsp grated nutmeg
salt

peel the potatoes, cut into quarters and cook until tender. drain the potatoes and mash them. i like it when there are some remaining pieces of the potatoes in the mash.

preheat the grill of your oven.

meanwhile shred the cabbage and wash it. if you go for leek, finely slice the white part of the leek. cook cabbage and leek over medium heat in the milk, 2 tbsp butter and nutmeg for about 15 minutes.

combine the mashed potatoes, the cooked cabbage and the leek. divide the mixture in individual oven proof dishes. in each of them make a mold in the center and grill until the peaks become golden.

remove from the oven, set a knob of butter in each mold (maybe you give it back to the oven for half a minute to make sure the butter starts to melt) and serve.

enjoy!

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für 4:

750 g kartoffeln
4 tassen wirsing
1 stange lauch (optional)
1 tasse milch
4 el butter
1/4 tl geriebene muskatnuss
salz

die kartoffeln schälen, vierteln und weich kochen. wenn sie gar sind, abgießen und stampfen. ich mag bei diesem gericht, wenn das kartoffelpüree noch ein bisschen stickig ist.

den grill vom ofen vorheizen.

in der zwischenzeit den wirsing in streifen schneiden und waschen. wer lauch verwendet, schneidet von diesem den weißen teil ebenfalls in feine streifen. wirsing, lauch, milch, 2 el butter und die geriebene muskatnuss 15 minuten köcheln lassen.

kartoffelpüree, wirsing und lauch mischen und in separate ofenfeste formen füllen. jeweils in die mitte eine mulde drücken. etwa 5 minuten grillen, bis die spitzen beginnen goldbraun zu werden. aus dem ofen nehmen, jeweils ein wenig butter in die mitte setzen (ggf. noch mal kurz zurück ind en ofen stellen, damit die butter größtenteils schmilzt) und servieren.

guten appetit!