Colcannon
(from walowrey’s recipe box)
Colcannon is an Irish dish traditionally served on Hallowe’en, with coins hidden in the mash for children to find, but has also served as a regular staple. It’s similar to the English dish Bubble and Squeak, which was popular during WWII as a cheap and nutritious combination of leftovers. There are lots of variations on the dish, so experiment to see what suits you best:
You can use cabbage or kale. Onions, leeks, and green onions can be used interchangeably in this dish.
Some insist that the potatoes must be mashed smoothly, but the kale breaks the smoothness up enough not to notice some potato skin.
Source: Hell Yeah It's Vegan
Categories: Hallowe'en, Irish, Vegan
Ingredients
- 11/2 pounds organic potatoes, chopped and peeled
- 1/2 pound organic kale or organic green cabbage, chopped
- 1 small organic onion, chopped
- 1/2 cup unsweetened, unflavored organic almond or rice milk
- 1 tablespoon + 2 tablespoons organic Earth Balance
- water (as needed for mashing)
- Organic dill
- White pepper
- Organic nutmeg
- Salt
Directions
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In a large pot, boil the potatoes in salted water.
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In a medium saucepan, boil the kale for a couple of minutes until it turns bright; some crunchiness is great. Set aside.
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In a small saucepan, sauté onion in a tablespoon of butter until translucent.
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Add remaining butter and milk and leave over low heat until melted.
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Remove from heat and cover.
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Once potatoes have finished cooking — you want them slightly over-cooked, to the point where they’ll fall apart a little when pierced by a fork — drain them and mash until smooth, adding water as needed.
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Add onion mixture and kale; stir until combined.
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Season with pinches of dill, white pepper, nutmeg, and salt to taste.
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Serve warm with a pat of butter in the center.