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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Kathy Geiger, Pittsburgh
Primary category: Casseroles


4 lbs russet potatoes, peeled, cut into 1 1/2" pieces
1 1/2 lbs savoy cabbage, thinly sliced
1 1/4 c water
1 c milk
1 green onion bunch, chopped
3/4 c unsalted butter, room temperature
Chopped fresh chives or green onion tops


Cook potatoes in large pot of boiling salted water until tender. Drain. Return potatoes to pot and mash with masher. Set aside.

Combine cabbage and water in heavy large skillet. Boil until almost all liquid evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into mashed potatoes.

Combine milk, green onions and 1/2 cup butter in heavy medium saucepan. Bring to a boil, stirring to melt butter. Pour over potato mixture and stir to combine. Season to taste with salt and pepper.

Mound mashed potatoes in bowl. Make well in center. Place remaining 1/4 cup butter in well. Sprinkle with chives and serve. Serves 6.


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