My Colcannon

Colcannon the first time around (usually) doesn’t have meat in it. Subsequent days after it was made, corned beef or bacon might be added to revive it from the fridge. This is another first night option of how to make it.

Step: 1

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Step: 2

While potatoes are boiling, place the cabbage into a pot with several tablespoons of water; cover, bring to a boil over medium heat, and reduce heat to medium-low. Cook the cabbage until tender, 10 to 15 minutes. Pour off any excess liquid, and set the cabbage aside.

Step: 3

Place the sliced leeks, milk, caraway seeds, and anise seeds into a large saucepan over medium-low heat, and bring to a simmer. Cook the leeks until soft, about 10 minutes, stirring occasionally. Add the butter, and season with salt and pepper; let the mixture stand off the heat until the butter melts.

Step: 4

Mash the potatoes with a masher in a large bowl, and stir in the leek mixture until the mashed potatoes are slightly chunky. Stir in the cooked cabbage, and serve.

Per Serving: 120 calories; protein 3g; carbohydrates 16.1g; fat 5.5g; cholesterol 14.2mg; sodium 58.1mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .