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Colcannon

This is good served with hot or cold meats.
1 medium-sized cabbage
1 lb. potatoes
1 lb. turnips
1 lb. carrots
2 Tbsp. butter
dash Gravy Master or other gravy seasoning
salt and pepper

Cut cabbage into chunks and boil in salted water. Boil potatoes, turnips and carrots, drain and mash. Drain cabbage and shred finely. Melt butter in a pan and add all the vegetables. Season to taste.

Highland Colcannon.

This dish illustrates the Celtic links with Ireland since it is the same as the Irish eat at Hallowe'en with charms in it. Scullions are leeks.

1 Ib kale or cabbage (500 g)
1 Ib potatoes (500 g)
2 small leeks, finely chopped
Quarter pt single cream (125 ml)
2 oz butter (50 g)
Salt and pepper

Cook the kale or cabbage and potatoes separately. Meanwhile simmer the leeks gently in the cream until they are just soft. Drain and mash the potatoes and add the leeks and cream. Drain the kale or cabbage and blend into the potatoes, beating over a low heat till it is light and fluffy. Season and pile into a heated serving dish. Make a well in the centre and pour in some melted butter. Serve with spoonfuls of the butter. Fry leftovers in bacon fat till crisp and brown.

'Did ye ever ate colcannon thats made from thickened cream, With greens and scallions blended like a picture in your dream?' (Irish rhyme).

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