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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pound(s) russet potatos whole |
1 whole(s) savoy cabbage trimmed, pale-green leaves finely shredded (4 cups) |
1 whole(s) leek pale green & white parts only, cut into 1/2 inch dice |
1 cup(s) milk |
4 tablespoon(s) unsalted butter |
1/4 teaspoon(s) nutmeg freshly grated |
Directions:
1. ) Preheat broiler, peal and quarter potatoes and place in a medium saucepan; add water and bring to a boil over high heat; reduce heat and simmer until tender, about 15 minutes. Drain potatoes and mash.
2. ) Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter and nutmeg; season with coarse salt. Cover and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir in potatoes.
3. ) Spread mixture in an 8 inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
4. ) Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately.
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