A perfect St. Patrick’s Day dish, made of mashed potatoes mixed with steamed chopped cabbage and leeks. I plan to serve it with corned “beef” that I make from tofu!
Traditional Colcannon
Servings: 4
Ingredients
- 4 medium potatoes preferably Yukon Gold
- 4 cups cabbage chopped
- 2 leeks, white and pale green parts cleaned and chopped
- 2 green onions sliced
- 1/2 cup almond milk
- 1 Tbs nutritional yeast
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 2 Tbs chopped parsley or 1 tsp dried
Instructions
- Wash the potatoes and dice them. Not necessary to peel them, though you can. Place in a large pot and cover with salted water. Bring to a boil and cook about 15 minutes, testing to see when they are no longer raw.
- Sauté the leeks for about 10 minutes until they begin to brown.
- Add the cabbage and green onion to the sauté pan and cook until the cabbage wilts.
- Drain the potatoes, put them back into the pot with the milk, nutritional yeast,, salt, black pepper, and nutmeg. Mash until you get the desired consistency. I like some lumps myself. I use an electric mixer, or you can use a food processor (if you like them very creamy) or a potato masher.
- Add the cabbage-leeks mixture to the potatoes along with the parsley and mix all together.
