Ingredients

1 lb potatoes, sliced

2 medium parsnips, peeled and sliced

2 medium leeks

1 cup milk

1 lb kale or cabbage

1/2 teaspoon mace

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter

1 bunch fresh parsley, chopped

Directions

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.

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