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Colcannon (Scottish)

This is from an old Scottish recipe still used frequently to this day.

Source and licence

"Colcannon (Scottish)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Colcannon_(Scottish), revision 4502525), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Colcannon_(Scottish)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4502525

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United Kingdom. Associated with United Kingdom by its title says: Scottish (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Melt a piece of butter in a saucepan, allowing approximately 1 ounce per 1 pound vegetables.
  2. Mix all the ingredients together, heat thoroughly, and serve.