colcannon

The Irish are famous for their love of cabbage and potatoes. While they might not be the most glamorous vegetables, they’re certainly two foods that are available in the market now, as we wait for spring’s bounty to bloom. Together, they make a surprisingly delicious traditional side-dishmfor any Saint Patrick’s day feast… with a festive bright green garnish to boot. Consider including this traditional colcannon recipe in your Saint Patrick’s day menu, or, for that matter, in any meal as a healthy mashed potato substitute. We promise… you won’t regret it! 

Colcannon

6 large potatoes
3 packed cups green cabbage or kale
6 spring onions 
1 Tbsp. organic butter
1/2 cup organic heavy cream
1/2 cup organic milk
3 Tbsp. organic butter 
salt and pepper, to taste 

Cut the potatoes into evenly sized chunks, and place them in a pot of cold water. Salt the water and bring it to a boil. Bring it back down to a simmer, and cook for 20 minutes, until the potatoes are tender.

Meanwhile, finely slice the cabbage. When the potatoes have only 5 minutes left to cook, add the cabbage to the pot. Drain the vegetables.

Thinly slice the spring onions. Reserve the dark green parts. Heat the tablespoon of butter in the pot where you cooked the potatoes, and add the onions and a pinch of salt. Cook until fragrant and soft, about 5 minutes. Add the drained potatoes and cabbage back to the hot pot. Reduce the heat to low.

Use a potato masher to mash the potatoes. Some of the cabbage may mash as well. Add the cream and milk. Season to taste with salt and pepper.

Dollop the colcannon into a serving dish, and dot the top of the dish with the butter. Sprinkle the reserved green onion tops over the top of the dish. Serve hot.

Image: vegateam