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| 1 | |
pound (2 medium) | |
potatoes, creamed (mashed with sour cream) |
| 1/2 | pound (1 medium) | turnips, peeled | ||
| 1/2 | pound (4 medium) | carrots, peeled | ||
| 1 | pound (1/2 head) | cabbage, shredded | ||
| 1/4 | cup | butter | ||
| salt and pepper | ||||
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| This is the Highlanders'
version of this delicious vegetable accompaniment to meat
straight from a cookbook in Scotland. Wash and shred the cabbage, removing all the thick stems, and cook it in boiling salted water for about 15 minutes or until tender. Chop and cook the carrots and turnips together until tender, then mash them until smooth. Melt the butter in a pan, add the creamed potatoes, cabbage, and carrot and turnip puree. Stir all these ingredients together until they are thoroughly heated, then check the dish for seasoning before serving. The cookbook says that this is especially good with cold lamb! Serves 4-6. |
