White truffle Salt Colcannon Recipe
Submitted By:from San Francisco.
White truffle Salt Colcannon Notes
Being enamoured of Spice House's white truffle salt, it occurred to me as I was cooking colcannon that this was a marriage made in heaven. See if you agree!
- 2 pounds waxy potatoes, scrubbed and diced
- 1 10-ounce bag cleaned and chopped kale
- 1 10-ounce bag shredded green cabbage
- 2 14-ounce cans chicken or vegetably broth
- to taste, truffle salt
- 1/4 - 1/3 cup buttermilk
- 6-8 ounces cream cheese, cut up
- freshly ground pepper
Serves / Yields
Steam potatoes and kale until almost tender. Add cabbage and continue to steam until all is tender. Spoon out any excess broth. Add truffle salt to taste. Stir in buttermilk and cream cheese; blend with handheld mixer or immersible blender until not quite smooth. Top with generous grinds of black pepper.
Yogurt or sour cream should work in this recipe in place of the buttermilk or cream cheese, although I've not tried them.
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