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Recipe by Ronit Peskin

Colcannon

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Colcannon
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy
1 Hour
Diets
- No Refined Sugar - Vegetarian - Gluten Free - Pescatarian

Recipe by Ronit Peskin.

Ingredients

Main ingredients

  • 8 large potatoes

  • 1 large onion

  • 2 tablespoons butter or oil

  • 2-3 cloves garlic (optional)

  • milk or cream (as needed)

  • salt, to taste

  • black pepper (optional)

Cruciferous Veggie Options

  • 1/2 head white cabbage

  • 1/2 head red cabbage

  • 1 head kale

  • 1 head Swiss chard

Directions

Prepare the Colcannon

1.

Wash potatoes well, then boil in salted water until soft. Peel if desired. (The skin is full of nutrients.)

2.

Heat the butter or oil in a sauté pan over medium heat.

3.

Sauté the onions and garlic until golden.

4.

Add cabbage, kale, or chard. Cook until soft.

5.

Mash potatoes well. Add to pan and mix to combine with vegetables.

6.

Add milk or cream until you reach the desired consistency. Some prefer their colcannon soupy; I enjoy it slightly runnier than regular mashed potatoes. Add salt and pepper to taste.

Recipe tags

cabbage creamy cruciferous vegetables gluten free kale kosher for passover light Pesach potato simple vegetables
Colcannon

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yocheved
yocheved
6 years ago

cabbage by weight how many ounces of cabbage would i use, if i am using, bagged, shredded cabbage?

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Cnooymow{shman
Cnooymow{shman
Reply to  yocheved
6 years ago

4 cups of shredded is about a head. Depends on the bag I guess.

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