I love the Irish dish colcannon and this is a variation which includes leeks and cheese. Last winter I posted several mash dishes – here is another one that is a good way to get vegetables into the family and gives you a fabulously easy side dish at the same time.
Cabbage & Leek Mash
500g potatoes, cut into even-size chunks
1 large leek, thinly sliced
knob of butter
1 small green cabbage, thinly sliced
½ cup grated hard cheese such as Pecorino – I used a local sheep hard cheese
1 Place potatoes in a saucepan and pour over cold water to cover. Cover, place over a medium heat and bring to the boil.
Remove lid and simmer for 20-25 minutes or until potatoes are
tender. Drain well.
2 Meanwhile, place leeks and a knob of butter in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft.
3 Add cabbage and toss to combine, cover and cook, tossing occasionally, for 5 minutes longer or until cabbage is tender and wilts. Add garlic and cook, tossing, for 1 minute or until fragrant.
4 Mash cooked potatoes with milk, then stir in leek mixture and cheese. Season with a good grind of salt and black pepper.
So tell me, you do like mash that has vegetables hidden in it?
Where did the ingredients for this dish come from:
Leeks: The Chef’s Garden @ Epicurean – Hastings; Cabbage,
potatoes: JJ’s Organics – Napier; Garlic: Krismaw Gardens – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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