KSR Equipment - March/April 2018

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Colcannon

When you think of St. Patrick’s Day cuisine, corned beef and green beer are probably the first things that come to mind. This year, consider adding colcannon to your March 17 menu. It’s basically mashed potatoes on steroids, and it’s utterly delicious.

INGREDIENTS

• 1 pound cooked bacon, chopped into small pieces • 4 scallions, finely chopped • Parsley, for garnish • Salt and pepper, to taste

• 3 pounds potatoes • 2 sticks butter • 1 1/4 cups hot milk • 1 head cabbage, cored and shredded

DIRECTIONS

1. Steam potatoes for 30 minutes. Peel skins and mash flesh thoroughly. 2. Chop 1 stick of butter into small cubes and add to warm potatoes. Once melted, slowly add milk, stirring constantly. 3. Boil cabbage in water. Add 2 tablespoons of butter to tenderize. 4. Add cabbage, bacon, and scallions to mashed potatoes, gently stirring to combine. 5. Serve garnished with parsley and a pat of butter.

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