Professional Chef Makes COLCANNON for the First Time

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Put the butter, milk and cream in a medium pot over very low heat and keep warm.
2. Fry the bacon in a large rondeau or frying pan over medium heat until very crispy and browned, about 5 to 6 minutes. Remove it and set aside.
3. Cook the leek in the rendered bacon fat for 3 to 4 minutes.
4. Add the cabbage and salt and cook over medium-low heat for 6 to 7 minutes, until very tender. Keep warm.
5. Boil the potatoes in a large pot of salted boiling water for 5 to 7 minutes, until tender.
6. Just before draining the potatoes, stir the green onions into the warm butter and milk mixture to warm them through.
7. Drain the potatoes well and mash them through a food mill.
8. Fold the butter, milk and green onion mixture into the potatoes, then fold in the cabbage, bacon, salt and pepper until combined. Serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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