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  • Katryn Taylor

CAMELLIA ESTATE Keeping it Gourmet


I grew up in a city that loves its Irish heritage. It always fascinated me how so many people could gather in one place even in a deluge of rain to celebrate Saint Patricks Day. They also manage to make it last as long as 4 days. I did not learn to enjoy the cultural food until I was a in my early 20's. I also did not know how much I would miss those crazy overcrowded days of my home city until I moved away.

I kept waiting for this event of childhood to happen in my new surroundings and it never did. So the next year I began my own tradition with familly and friends celebrating with dinner and festivities at home. This is my take on a traditional Irish dish.

COLCANNON

Gulten Free

INGREDIENTS

1 pound kale

1 pound potatoes

2 leeks

1 cup milk

salt and pepper to taste

1 pinch ground nutmeg

1/2 cup butter

5 tlbs olive oil

DIRECTIONS

In a sheet pan, roast kale at 400 degree with 3 tlbs olive oil and salt until crispy. Set aside.

Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and rince thourouly. Saute with 2 tlbs butter and 2 tlbs olive oil until tender.

Mash potatoes well. Season with remaining butter milk, nutmeg , salt and pepper. Fold in cooked leeks and kale.

Recipe from the kitchen of Katryn Taylor

Serve Gunpowder Pearl Mint as Tea Tasting compliment.


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