Colcannon
The jig is up! This old Irish recipe is a great appetizer or side; it can also be a perfect main dish for vegetarians or vegans. One bite and Irish eyes will be smiling, along with everybody else who sinks their teeth into this scrumptious side.
Ingredients
- 2 cup(s) cabbage, shredded
- 1/3 cup(s) almond milk, unflavored unsweetened
- 225 grams mealy potatoes, diced
- 1 leeks, chopped
- 2/3 teaspoon(s) nutmeg, grated
- 3 teaspoon(s) light non-dairy butter spread
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
Instructions
- Cook the shredded cabbage in a pan of boiling salted water for 7-10 minutes.
- Drain and set aside.
- In separate pan, bring almond milk to boil and add potatoes and leek.
- Reduce heat and simmer for 15-20 minutes or until thoroughly cooked.
- Mash the potatoes and leek as you stir in the grated nutmeg.
- Add cabbage to potato and leek mixture and combinePlace mixture in a warmed serving bowl, and make a pit in the middle of the potatoes using the back of the spoon.
- Pour in melted butter in the pit and serve.
- Enjoy!.
Nutrition
Calories: 322kcalCarbohydrates: 60.49gProtein: 8.01gFat: 7.69gSaturated Fat: 1.18gSodium: 344.07mgFiber: 8.7gSugar: 9.48g
Tried this recipe?Let us know how it was!