Colcannon mit Grünkohl
Dieses Rezept für das traditionelle irische Kartoffelpüree-und-kale Gericht kommt von Carol Grey Wolff aus Miami, Florida.
Quelle: Alltagsessen, März 2004
Portionen
Dieses Rezept für das traditionelle irische Kartoffelpüree-und-kale Gericht kommt von Carol Grey Wolff aus Miami, Florida.
Quelle: Alltagsessen, März 2004
Portionen
Maurice
27.04.2023 @ 07:26
This recipe for traditional Irish mashed potatoes and kale dish comes from Carol Grey Wolff from Miami, Florida. Source: Everyday Food, March 2004. 8 servings. Ingredients: 1 cup whole milk, 5 tablespoons butter, 1 small carrot, 1 dried bay leaf, 4 pounds Russet potatoes, coarse salt, ground pepper, 1 large chopped onion, 1 large bunch of kale, stemmed and chopped. Directions: 1. In a 2-quart pot, cook whole milk, 2 tablespoons butter, carrot, and bay leaf. Remove from heat; steep for 20 minutes. Strain. 2. In a 6-quart pot of boiling salted water, cook Russet potatoes, peeled and cut into 1-inch pieces, until fork-tender, 25 minutes. Drain; return to pot. Add milk mixture; mix until smooth. Season with salt and pepper. 3. Meanwhile, in a Dutch oven over medium heat, melt 1 tablespoon butter. Cook onion until browned, 6 to 8 minutes. Reduce heat to medium-low; add kale. Cover; cook, stirring occasionally, until tender, 15 to 25 minutes. Add to potatoes. Mound in serving bowl. Make a well in the center; add 2 tablespoons butter.