St. Patrick’s Day Recipe from the McDougall Kitchen

Colcannon - Irish Potatoes With Cabbage

Photo credit: Vitacost

 

This is a classical Irish Mashed Potato dish and a true favorite in the Dunn household. Sometimes you will see it with wilted kale in it too. Prep time: 20 minutes Cook: 20 minutes. Recipe by Kevin Dunn, culinary instructor, Grand Rapids, Michigan.

Colcannon Irish Potatoes with Cabbage

Ingredients, Serves 6

6 Yukon Gold potatoes, peeled and cut in quarters
1/2 head green cabbage, cut julienne
2 leeks, whites primarily, cut julienne
1 onion, diced
4 ounces non-dairy milk, heated
3 tbsp roasted garlic
3 tbsp nutritional yeast
1 bunch chives, chopped
1 quart vegetable broth

Directions

– Cook potatoes in water until tender.

– Cook the cabbage, onions and leeks in vegetable stock until tender, then strain.

– Put the potatoes through a food mill.

– Add hot non-dairy milk, nutritional yeast, roasted garlic and cabbage mixture.

– Season to taste with salt and pepper. Vegan Butter (optional)

Mary’s Note: Try these in place of your traditional mashed potatoes for Thanksgiving this year. The addition of the vegetables really makes them special!

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