Watch How to Cook Well at Christmas with Rory O'Connell Wednesday 21st and Thursday 22nd of December at 6.30pm on RTÉ One.
Ingredients
Cavolo Nero, the tall and rather stately-looking member of the cabbage family is a favourite of mine. I sometimes think it looks a bit like a crazy Murano chandelier, with its long central stalk from which the elegant dark green, almost black leaves grow.
It is deliciously sweet and strong and is at its best after a few frosts. The larger leaves need to have the tough central rib removed before cooking. The smallest leaves are tender enough to eat whole and raw.
The cavolo nero needs to be cooked until quite tender to fully appreciate its delicious taste. I think it combines beautifully with the potato and parmesan in this mash.
Top notes
Cook the cavolo nero in a large saucepan of salted water until tender.
Save a little of the cooking water in case the mash is a little firm.
Serves 4-6
- 1.5kg potatoes
- 500g cavolo nero, weighed after removing the tough central rib
- 2-4 tablespoons extra virgin olive oil
- 120g Parmesan, freshly grated
- Salt & pepper
- 50G butter
Method
- Scrub the potatoes really well. Cover with cold water and salt generously. Cover the saucepan with a tight fitting lid and bring to a boil. Turn the heat down to a simmer.
- The variety of potato and the time of year will determine how careful you will need to be when cooking the potatoes. The more floury the potatoes are, the more they are likely to split in the cooking, hence the more you need to steam them. In that case pour off three quarters of the water after about ten minutes cooking and steam the potatoes for the remaining time.
- Bring a large saucepan of water to the boil and add salt.
- Add the cavolo nero and cook uncovered for about 10 minutes or until the vegetable is tender. Drain in a colander and reserve a little of the cooking water.
- Immediately the potatoes are cooked, peel them and pass through a mouli into a bowl. Chop the cavolo nero coarsely and add to the potatoes. Add the olive oil and half of the parmesan. Mix gently but thoroughly.
- Taste and correct seasoning and if necessary adding a little of the reserved cavolo nero cooking water to lighten the mash. Transfer to a hot serving dish.
- Drizzle with the remaining olive oil, sprinkle on the remaining parmesan and serve as soon as possible.
