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Colcannon

ingredients

serves 4
8 oz (225 g) potatoes, peeled and cubed
8 oz (225 g) swede (rutabagas)s, peeled and cubed
8 oz (225 g) carrots, peeled and cubed
110 g (4 oz) cabbage, shredded
1/2 stick (2 oz) 50 g butter
1 tbsp spicy brown table sauce

method

1. Cook all the vegetables together until tender.

2. Drain well and mash thoroughly, adding the butter and brown sauce.

3. Serve piping hot.

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