Dish of Irish cuisine, easy to prepare and a bit unusual in appearance, and the taste, of course. Here on the site already have this recipe, but I have a slightly different technology=)), little other ingredients. I like that the puree was a bit of a greenish color, so I take it for belokachannoy cabbage is not white, and green varieties ( I think they are considered early varieties). If you can't find leeks ( well, can't buy, even in Auchan not), take a regular green onions, also good, but a little tangy flavor, and the leeks, as for me, so the taste is softer, much softer. Another caveat, as the camera is a bit "whitewashed" cooked dish, because in real life it is still a little richer, this salad-creamy green.