When you think “Irish food” potatoes usually come to mind. Traditionally, Irish Colcannon is made with mashed white potatoes and cabbage. Americans usually think of it as the perfect dish for St. Patrick’s Day – though in Ireland, it’s served more often in the fall. Go figure! This dish dates back to pre-Roman times in Ireland and was popular because ingredients were readily available, inexpensive and filling. Some recipe variations include beans, garlic or chives.
This vegan and gluten-free version of Colcannon is a hearty and comforting savory side dish. Instead of traditional cabbage, brilliant green kale and fiber-rich brussels sprouts will bring you the luck of the Irish. For a touch of decadence, top the dish with fried leeks
- 1 leek, trimmed, rinsed and sliced
- 2 Tbl. grapeseed oil
- 3 lbs. yukon gold potatoes, peeled and cubed
- 1 tsp. salt
- 1 cup unsweetened, plain non-dairy milk (we used soy)
- 4 Tbls. vegan butter (like Earth Balance) or olive oil
- 3 cups brussels sprouts, shredded/chopped
- 2 cups kale, shredded/chopped
- salt and pepper and additional Earth Balance, to taste
- Slice leek into thin rings. Clean well by soaking leeks in a bowl of water to remove dirt and grit from layers. Grit will sink to the bottom and leek rings will float to the top. Try it, it's fun! Just don't stir the water too much, or the dirt will mingle back into the leeks.
- Heat grapeseed oil in a heavy bottom pan and add leeks. Saute over high heat until leeks are crisp and browned, about 2 to 5 minutes. Set aside to drain on a towel.
- Bring a large pot of water to a boil. Add peeled and cubed potatoes with 1 teaspoon of salt. Boil about 20 to 25 minutes, until you can mash the potatoes against a side of the pot easily. The potatoes should be soft and creamy. Drain potatoes and mash by hand or with an electric mixer in a large bowl with 4 tablespoons of Earth Balance and non-dairy milk. The potatoes can be smooth or lumpy - whatever you prefer for your mashers.
- Using the same pot from the potatoes, steam the sliced kale and brussels sprouts over high heat. When the greens are soft and limp, but not yet browned from overcooking, pull them from the pot, drain and add to the mashed potatoes. This will only take 2 or 3 minutes. Combine greens into mashers and top with fried leeks. Serve warm with salt, pepper and more Earth Balance, to taste.
To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
Latest posts by the dirty hippie and the bohemian girl (see all)
- Verdant Springtime Soup with Cashew-Lavender Drizzle - March 20, 2017
- Mom’s Squash Casserole - July 7, 2016
- Colcannon with Fried Leeks - March 15, 2016