Irish Colcannon.
Irish colcannon recipe - so simple and tasty - potatoes, green onions, and cabbage with cream and butter. This version is dairy free and vegan.
Ingredients
- 6 large Yukon Gold Potatoes peeled and cut into large chunks
- Half head cabbage core removed and thinly sliced
- ½ cup green onions diced
- ¼ cup vegan buttery spread
- ¾ cup non-dairy milk
- 1 teaspoon sea salt or more to taste
- ¼ teaspoon pepper or more to taste
Instructions
- Place the potatoes in a large pot of water and bring to a boil. Reduce heat to medium, and cook until tender, about 20 minutes.
- Put the thinly sliced cabbage in a separate pot of water and bring to a boil. Reduce heat and cook until cabbage turns a darker color, and is tender, about 5 or 6 minutes. Drain.
- When the potatoes are done cooking, drain the water from the pan.
- Add the vegan buttery spread, and mash the potatoes with a potato masher.
- Add the non-dairy milk and stir, adding more if the potatoes seem to dry.
- Add the cooked and drained cabbage, and the salt and pepper. Stir.
- Stir in the diced green onions, reserving a few for garnish if desired.
- Serve immediately.
Nutrition
Calories: 168kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 481mgPotassium: 762mgFiber: 4gVitamin A: 505IUVitamin C: 21mgCalcium: 95mgIron: 5.8mg
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