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Colcannon Recipe by Paula Deen

Easy Level
145 MIN 15 Prep + 130 Cook
4 Servings
$ /Serving
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Easy Level
145 MIN 15 Prep + 130 Cook
4 Servings
$ /Serving

Colcannon Recipe by Paula Deen

Easy Level
145 MIN 15 Prep + 130 Cook
4 Servings
$ /Serving

Ingredients

  • 4 russet potatoes, peeled and cubed
  • salt
  • 3 cups green cabbage, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 cup chicken broth, recipe follows
  • black pepper, ground
  • 1 chicken, carcass/leftover chicken bits, skin removed
  • carrots, roughly chopped
  • celery, roughly chopped
  • leeks, washed and chopped
  • onion, chopped
  • 10 peppercorns
  • 3 large bay leaves

Preparation

Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.

 

Sauté the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.

 

In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.

 

Chicken Broth:

 

Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

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Preparation

Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.

 

Sauté the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.

 

In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.

 

Chicken Broth:

 

Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product