Boiled Bacon With Colcannon And Parsley Sauce Recipe

• 3/4 lb Smoked bacon, soaked overnight and rolled
• 2 x Carrots, minced in half
• 3 x Onions
• 1 x Clove
• 2 x Bay leaves
• 1 lrg Bunc flat-leaf parsley, minced - stalks removed Peppercorns Potatoes Boiled potatoes
• 1/2 x Cabbage, cooked
• 2 x Leeks, cooked Knob of butter
• 1 Tbsp. Cream
• 2 ounce Butter
• 2 ounce Flour
• 1/2 pt Lowfat milk
• 1/2 pt Water
• 2 Tbsp. Cream
• 2 x Handfuls parsley, minced

1. Put the bacon in water with the carrots and onions.
2. Add in the clove, bay leaves and parsley stalks.
3. Bring to the boil and simmer for 1-1 1/2 hrs, checking frequently.
4. Put the bacon and vegetables into a dish, drain the cooking water over them and garnish with parsley.
5. Carve the bacon and serve with the colcannon.
6. Colcannon: drain the boiled potatoes, put them in a colander over a pan and steam for 1-2 min, then mash them.
7. Add in butter, leeks, cabbage and cream to the mashed potatoes and stir.
8. Sauce: heat the butter in a pan and add in the flour.
9. Heat for 2 min.
10. Add in 2 ladles of water (strained) from the bacon, then add in the lowfat milk, stirring vigorously to prevent lumps.
11. Add in a touch of cream and stir, then season with pepper and add in the minced parsley.
12. Cook for 5-10 min, stirring occasionally.

bacon, carrots, onions, clove, bay leaves, flatleaf parsley, cabbage, leeks, cream, butter, flour, milk, water, cream, parsley

Taken from cookeatshare.com/recipes/boiled-bacon-with-colcannon-and-parsley-sauce-88689 (may not work)