Colcannon Topped With Brown Butter

I am not sure why I have not made colcannon before. It has to be one of the easiest side dishes I have ever made. And it is so tasty. This brown butter version from Nigella Lawson is going to be a regular feature whenever we eat mashed potatoes.

Black Pudding Meatballs With Brown Butter Colcannon
Head straight on to the Recipe For Colcannon

A friend made a statement which got me thinking. She is convinced that PCR testing cannot tell the difference between regular flu and Covid. I however believe that the tests are telling us whether or not we are Covid positive. But, with PCR tests no longer required under certain circumstances I had a chat with my Doctor. The conversation started off with Antigen testing. This rapid test gives you a result within 15 minutes. But it is far from accurate. Basically, if it tests negative you could still indeed have Covid. And the only way to confirm that is with the PCR test which takes 24 hours to get results. So within a medical environment it would be best to treat everyone as if they are positive, until the more accurate test result is in. But, even the PCR test has its flaws.

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The person administering the test might not be doing it properly. So if the swab is not decent enough, the result could be affected. It appears that there is also no way to tell if you currently have the Virus, or if you have recently had it and are now no longer infectious. And the point is, once you have tested positive, you become a statistic. You have to stay at home and isolate, even if you are no longer are sick. As things stand right now, we do not need a PCR test in order to go to The Netherlands. And hopefully we will not need one when we come home. And given all the uncertainty around the tests I think it is best to treat everyone as if they have the virus. And continue to do so until it mutates into a regular flu.


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Colcannon

The flavour of the brown butter enhances ordinary mash to a sublime level
Recipe Category: Side Dish
All Rights Reserved: Adapted from Cook, Eat, Repeat page 212

Equipment

  • 1 warmed bowl or serving dish for the potatoes

Ingredients

  • 550 g baby potatoes
  • 80 mls warm milk
  • ½ small green cabbage, finely sliced
  • salt and freshly ground black pepper to season
  • 50 g butter
  • 2 spring onions, finely sliced

Method

  • Place the potatoes into a double boiler and steam until tender
  • Turn the stove off, pour the water out of the pot and wipe dry
  • Place the potatoes into the pot and return to the stove top
  • Pour the milk over the potatoes and mash with a hand masher
  • Add the cabbage and season generously, then fold the cabbage into the potatoes using a spatula
  • Place the lid on the pot to keep the potatoes warm
  • Place the butter into a stainless steel frying pan and brown until a lovely nutty colour, and you can see flecks of flavour
  • Remove from the heat and add the spring onions and swirl to combine
  • Pour two-thirds into the potatoes and mix with the spatula to combine
  • Place the mash into your warmed dish and create a dip for the remaining brown butter
  • Pour the brown butter over the potatoes and serve

Notes

Nigella uses kale in her recipe, and when in season, she replaces it with wild garlic. Use this as inspiration to make your own version.
Inspiration published on Lavender and Lime October 13:

I am not a medical professional, and this post is based on my own opinions and research. Please see official websites for more information.


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