Colcannon - De Nigris 1889
The rich fruitiness of the vinegar works beautifully with the creamy potatoes, crunchy cabbage, spring onions, and the Irish butter.
Ingredients
- 1 kg floury potatoes, peeled and quartered
- 250 g savoy cabbage, chopped
- 75 g salted Irish butter (plus extra for topping)
- 75 ml milk or single cream.
- Salt and pepper, to taste
- Bunch spring onions (scallions), trimmed and finely sliced
- De Nigris Platinum Label Balsamic Vinegar of Modena, to drizzle
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