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.

Colcannon

Ingredients

For 0004 Person(s)

Recipe

  • 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

Directions

    1. Cook the shredded cabbage in a pan of boiling salted water for 7-10 minutes. Drain and set aside.
    2. 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.
    3. Mash the potatoes and leek as you stir in the grated nutmeg.
    4. Add cabbage to potato and leek mixture and combine
    5. Place 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!