Bison Steaks with Tea Sauce and Colcannon
Bison Steaks with Tea Sauce and Colcannon
Rating: (1 rated)
  • 3 cups (750 ml) shredded cabbage
  • 1 cup (250 ml) leek, cut into small sticks
  • 1/3 cup (75 ml) unsalted butter
  • Salt and pepper
  • 1 cup (250 ml) 35% cream
  • 2 Yukon Gold potatoes, peeled and chopped
  • Preparation
  • In a saucepan, cook the cabbage and leeks in the butter for about 3 minutes. Season with salt and pepper. Add the cream and bring to a boil. Simmer over low heat, stirring frequently, for about 30 minutes or until the vegetables are tender and the liquid has almost completely evaporated.
  • Meanwhile, in a small saucepan, cook the potatoes in salted water. Drain and mash with a potato masher. Stir the purée into the cabbage mixture. Adjust the seasoning. Set aside.
  • Description
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