Colcannon

Ingredients for 4 servings:

• 600 g potatoes
• 100 ml cream
• 2 egg yolks
• Salt and pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 small white cabbage or pointed cabbage
• 500 ml vegetable stock
• 3 tbsp butter
• 200 g smoked bacon or bacon
• 1 onion(s)
• 4 spring onions
• ½ bunch chives
• some cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Irish food for Halloween

Boil the potatoes in salted water for 20 minutes, drain, peel, and press through a potato ricer. Vigorously beat the egg yolks and cream into the mashed potatoes, season with salt, pepper, and nutmeg, and keep warm. Cut the stalk out of the cabbage, cut the cabbage into fine strips, wash, and drain well. Bring the stock to a boil in a saucepan. Cook the white cabbage for 10-15 minutes, then remove and drain well. Heat the butter in a saucepan. Fry the finely diced bacon in it. Peel and finely dice the onion. Finely chop the spring onions, add them to the bacon with the onion, and fry briefly. Add the white cabbage, toss to coat, and fry for another 4-5 minutes. Season with salt, pepper, nutmeg, and cayenne pepper. Arrange the mashed potatoes decoratively in a shallow baking dish, scatter the white cabbage evenly over the top, sprinkle with freshly chopped chives, garnish, and serve immediately. We eat bratwurst with it.