Ingredients
- 900g potatoes
- 450ml chicken or veg stock
- 450g leeks, trimmed and thinly sliced
- 225ml milk
- 3 garlic cloves, crushed
- 1 bay leaf
- 1 green cabbage, about 450g
- 4 Tbsp cold water
- ¼ tsp grated nutmeg
- ¼ tsp salt
- ¼ tsp white pepper
- 25g butter
MASHED POTATO AND CABBAGE
Method
- Peel potatoes and cut into large chunks Place the potatoes, stock and enough water to cover in a large saucepan
- Bring to the boil and cook for about 20 minutes or until tender
- Meanwhile, combine the leeks, milk, garlic and bay leaf in another large saucepan
- Cover and bring to the boil
- Reduce the heat and simmer for 15–20 minutes or until the leeks are softened
- Drain, reserving the leeks, milk and garlic separately
- Discard the bay leaf
- Place the cored and thinly sliced cabbage into a suitable sized pot, add 1cup of water and cook for 10–15 minutes or until tender, then drain
- Squeeze dry and chop finely
- Drain the potatoes and transfer to a large bowl
- Add the milk and garlic, and mash until smooth
- Stir in the leeks, cabbage, nutmeg, salt, pepper and butter
- Serve
Comments
Comforting, satisfying and versatile. This is perfectly fine on its own or works beautiful teamed up with beef, lamb, pork or fish.
Serves 4-6 as a generous side
Thanks to Brydone Organics for providing the Cabbage and potatoes used in the demonstration
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