Leeks, Cabbage, and Potatoes
Colcannon
(Serves 6)

3 large leeks (finely chopped)
3 T butter
1 small head green cabbage (coarsely chopped)
1/2 C chicken stock
6 medium potatoes
1/2 C hot milk
1/2 tsp. salt
Black pepper to taste
3 T chives (chopped)
Melted butter, optional

Saute leeks in butter in a large skillet for about 5 minutes, till leeks are barely tender. Add cabbage and stock and simmer 15 minutes over low heat or till cabbage is tender.

In the meantime, boil potatoes in salted water until they are soft. Drain and quickly peel. Mash them with milk, salt and pepper until soft but not completely smooth. Add vegetables to potatoes and mix well. Sprinkle with chives.

This dish is traditionally served with a large crater hollowed in the middle and filled with melted butter.

Tips & Glossary: Irish

A special note about these recipes: they came from my friend Nan—yes, the very She of the Marley and Me LitPick (January '07). She lived in Ireland for a while and married an Irishman. These recipes are some of her family standbys. Nan is a discerning reader and a wonderful cook.

Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store.

You'll also notice these recipes call for a lot of root vegetables. They are are a staple of the Irish kitchen: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter.

Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.