Colcannon and Champ

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Ingredients for 4 portions
  • 4 EA Russet potatoes [USA], Medium diced
  • 0.25 EA Cabbage
  • 0.5 cup(s) QimiQ Cream Base
  • 4 OZ Butter, unsalted
  • 0.5 cup(s) Chives, finely chopped
  • 0.25 cup(s) Sherry vinegar
  • 2 tbsp White pepper
  • 2 tbsp Kosher salt
Method
1.

Bring a pot of water to a boil.

2.

Quickly blanch the Cabbage till soft – Around 7 seconds.

3.

To the same pot, add the potatoes and cook till fork tender.

4.

Mash the potatoes till smooth – add the Butter, QimiQ Sauce Base, White Pepper, Kosher Salt – thoroughly mix.

5.

Fold in the Cabbage, Sherry Vinegar, and 1/2 the Chives.

6.

Place in a bowl at top with the remaining Chives. 2