Saturday, October 13, 2007

Dinner Saturday 13 October 2007 - Cheesy Colcannon & Vegetables

Cheesy Colcannon & Vegetables
225g potatoes
2 tablespoons cream
50g half fat cheddar cheese
60g baby kale
4 spring onions
Chop the baby kale and spring onions fine.

Boil the potatoes until tender. Add the kale and spring onions for the last 30 seconds of cooking, just to blanch and warm them through. Drain, add the cream, season liberally with white pepper and judiciously with salt and mash everything together. Work over low heat, to keep everything warm. Finally, stir in the grated cheese.

Served with
50g baby Chantenay carrots, steamed
160g runner beans, steamed

Nutrition Data
Calories (kcal) 432.8
Carbohydrate (g) 50.5
Protein (g) 25.6
Fat (g) 15.0
Fibre (g) 10.2

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