Wednesday, January 20, 2016


Have some leftover cabbage? I did, and thought I'd whip up some colcannon. It's not just for St. Patrick's Day, you know. I like to serve this with a rich meat - think lamb or pork. This cooks up relatively quickly, so will be done in plenty of time to serve with whatever meat you choose.


1 spring onion, chopped, about 1/2 cup
4 small potatoes, peeled and quartered, about 1 cup
1 turnip, peeled and chopped, about 1/2 cup
1/2 head cabbage, cored and chopped, about 3 cups
1 cup chopped kale
3/4 cup low fat milk, soy or almond milk, or soy or almond creamer
several grinds of sea salt, to taste


Fill a large soup pot half way with water, and bring to a boil on the stove top. Add the onion, potatoes, turnip and cabbage to the cooking pot. Bring the water to a simmer and cook until the vegetables are tender, about 10 to 15 minutes. Strain the vegetables, and place 2 cups in a blender. Add some of the milk or creamer, along with a handful of the kale, and blend until just blended, usually only for several seconds. Continue blending the remainder of the vegetables, milk, and kale. I like to leave some of the vegetable pieces chunky, so that you can tell what the colcannon is made of. Taste, adding several grinds of sea salt, if needed. 

Stealthy Cooking Tip: This looks and tastes similar to mashed potatoes. If you have mashed potato lovers in your family, they'll be sure to love this recipe as well. You could even be "stealthy" and simply call this Irish style mashed potatoes!

No comments: