Celery Root Red Cabbage and Potato Colcannon
Ingredients
- 1 1/4 pounds potatoes, scrubbed
- 1 1/4 pounds celery root (celeriac) (1 large), peeled and cut into chunks
- Salt to taste
- 1 tablespoon extra virgin olive oil
- 1/2 medium-size red cabbage, quartered, cored and shredded (about 4 cups shredded cabbage)
- 1/2 to 1 teaspoon caraway seeds, to taste
- 2 1/2 tablespoons unsalted butter
- 3/4 cup warm or hot milk
- Freshly ground pepper
Instructions
Celery Root, Red Cabbage and Potato Colcannon serves 6 original recipe by cooking.nytimes.com.
Organization Tags
Tags easily organize your Recipe Library
Comments