Colcannon
Ingredients
6 medium potatoes (about 2 pounds)
1/2 small head green cabbage shredded
6 each scallions, chopped
1/4 C. water
1/8 tsp. salt
1/3 C. soy milk (more as desired)
1/4 C. margarine, softened
1 tsp. salt
1 dash pepper
margarine
Cooking Instructions
Bring 1 inch of salted water (1/2 tsp. salt to 1 C. water) to a boil. Add potatoes, bring to a boil, then cover and let simmer until potatoes are tender, about 30 to 35 minutes. Drain. Cook cabbage, scallions, water and 1/8 tsp. salt until boiling; cover and simmer on low temperature until crisp tender, 5 to 10 minutes. Drain. Mash potatoes until smooth. Beat in milk at little at a time. Add 1/4 C. margarine, 1 tsp. salt and the pepper; continue beating until potatoes are light and fluffy. Stir in cabbage and scallions; dot with margarine.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)