Flavours of Monash

Colcannon

• 500g potatoes
• 500g savoy cabbage
• 6 spring onions
• 125ml cream
• 125ml milk
• salt & pepper
• 1 tablespoon butter

Preparation:

• Peel potatoes and cook until just tender. Shred cabbage and cook until soft.
• Chop spring onions finely. Heat with cream and milk, stirring, and simmer gently for 5 minutes.
• Mash potatoes well, gradually add cream mixture. Add salt pepper and stir well. Add cabbage and stir once.
• Serve topped with butter.
• Put pieces of butter on top before serving.