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Ingredients:
1 lb Potatoes, sliced
2 medium Parsnips,peeled
and sliced
2 medium Leeks
1 cup milk
1 lb Kale or
cabbage
1/2 tsp Mace
2 large Garlic cloves, minced
1 tsp
Salt
1/2 tsp Pepper
2 tablespoon butter
1 bunch fresh
Parsley, chopped
Directions:
Cook the potatoes and parsnips in water until
tender. While these are cooking, chop leeks (greens as well as
whites) and simmer in the milk until soft. Next, cook the kale or
cabbage and have warm and well chopped. Drain the potatoes, season
with mace, garlic, salt and pepper, and beat well. Add the cooked
leeks and milk (be careful not to break down the leeks too much).
Finally, blend in the kale or cabbage and butter.
The texture should be that of a smooth-buttery
potato with well distributed pieces of leek and kale. Garnish with
parsley. This Recipe can also made by cooking layered
vegetables, starting with potatoes, in a slow-cooker during the day.
Drain vegetables, blend with milk and margarine as above and garnish
with parsley.
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