Irish Colcannon - Winter Vegetable Casserole

1 lb potato, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup milk
1 lb kale or 1 lb cabbage
1/2 teaspoon mace
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 bunch fresh parsley, chopped
Change Measurements: US | Metric

Prep Time: 20 mins
Total Time: 1 hr

1. Cook the potatoes and parsnips in water until tender.

2. While these are cooking, chop leeks (greens as well as
whites) and simmer in the milk until soft.
3. Next, cook the kale or cabbage and have warm and well
chopped.

4. Drain the potatoes, season with mace, garlic, salt and
pepper, and beat well.
5. Add the cooked leeks and milk (be careful not to break down
the leeks too much).

6. Finally, blend in the kale or cabbage and butter.

7. The texture should be that of a smooth-buttery potato with
well distributed pieces of leek and kale.

8. Garnish with parsley.

9. Colcannon is also made by cooking layered vegetables,
starting with potatoes, in a slow-cooker during the day.

10. Drain vegetables, blend with milk and margarine as above and
garnish with parsley.