*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Potatoes, sliced
    2       md           Parsnips,peeled and sliced
    2       md           Leeks
    1       c            Potato or soy milk
    1       lb           Kale or cabbage
      1/2   ts           Mace (optional)
    2       x            Garlic cloves, minced
    1       d            Salt
    1       d            Pepper
    2       tb           Margarine (soy)
    1       bn           Parsley
   Cook the potatoes and parsnips in water until tender.
   While these are cooking,chop leeks (greens as well as
   whites) and simmer in the milk until soft. Next, cook
   the kale or cabbage and have warm and well chopped.
   Drain the potatoes, season with mace,garlic, salt and
   pepper, and beat well. Add the cooked leeks and milk
   (be careful not to break down the leeks too much).
   Finally, blend in the kale or cabbage and margarine.
   The texture should be that of a smooth-buttery potato
   with well distributed pieces of leek and kale. Garnish
   with parsley. Colcannon is also made by cooking
   layered vegetables, starting with potatoes, in a
   slow-cooker during the day. Drain vegetables, blend
   with milk and margarine as above and garnish with
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