Eglantine Cal Ceannan (colcannon)

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 kg new potato (small)
• 1 small cabbage
• 2 shallots (optional) or 2 cooking onions (optional)
• 3 tablespoons butter
• 1 tablespoon caraway seed
• 1/4 teaspoon ground nutmeg, to taste

Recipe

• 1 halve and boil the new potatoes until they are soft the time needed will depend on the size of your potatoes- cutting them in thirds rather than halving them shortens the cooking time (they can also be roasted for a nicer texture or microwaved if time is short- but boiling brings the recipe closer to the original in which you'd mash the potatoes).
• 2 shred the cabbage.
• 3 remove potatoes from the boiling water, and boil the cabbage until it is cooked to taste (3-5 min) while you are boiling the cabbage, lightly fry the shallots in 1 tbsp of the butter if desired in a pot deep enough for the potatoes and cabbage.
• 4 add the remaining butter, the potatoes, the cabbage and sauté briefly while mixing in the caraway seed and the nutmeg.
• 5 garnish with a little sprinkle of nutmeg and serve.