What a vegetable!
In our family, we grew up eating potato with just about every meal. These days I tend to eat more sweet potato than the good old white variety, however whenever I do have it, it gives me such a feeling of comfort. All these warm fuzzy feelings just from one little vegetable!
The cookbook I decided to use for this weeks theme is one of the very first I ever received and it's one of the only cookbooks on my shelf that I've almost cooked every recipe out of it. I love it! This cookbook really introduced me to the whole dinner party scene, giving me the confidence to match foods together. As you can see by the photo, it has been very loved over the years.
So for this weeks theme with the weather nice and cold, I decided to go back to my roots (way, way back), with a little Irish dish in the form of....
Cookbook: Gourmet Traveller Cookbook - Menus
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1.25kg desiree potatoes, washed and dried | 100g butter, chopped | 1/2 cup pouring cream | 1/2 cup milk | 280g chopped savoy cabbage, blanched in boiling water for 1 minute, then drained | 4 green onions, chopped | 2 small shallots, chopped | 6 slices pancetta, grilled until crisp, then broken into pieces | 2 tsp chopped flat-leaf parsley
- Place potatoes in a roasting pan and roast at 180 degrees for 1 - 1 1/2 hours or until tender.
- Remove from oven and peel or scoop out flesh and push through a mouli or mash well with a potato masher.
- Combine butter, cream and milk in a saucepan and bring just to the boil, then gradually stir into mash.
- Stir in remaining ingredients, season to taste and mix well.
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Technically, this dish is served as a side dish, but on a cold wintery night when you're craving comfort, a large bowl of this is just what the doctor ordered....beautifully decadent, and a dish I intend to make again and again!