Colcannon

by Edward Daniel
Fluffy smashed potatoes infused with lashings of shredded sautéed cabbage, steamed kale and scallions; Vegan gluten-free Colcannon recipe, Irish cuisine. Edward Daniel ©.

Fluffy smashed potatoes infused with lashings of shredded sautéed cabbage, steamed kale and scallions; Colcannon.

Languish in pure ecstasy as your tastebuds ravish the recesses of your soul.

This dish will obliterate any belief that vegan food can’t be super nourishing.

Make this:

  • When the rain is pelting it down your windows, as you sit huddled on the sofa; nothing but comfort food is on your menu
  • When you’re fed up with bog standard mashed potatoes and want to infuse it with of umph!
  • When you’ve got Aunt Mavis popping round for a spot of Sunday lunch and she’ll need pampering up

Colcannon was inspired cooking lavish meals with an ex-beau whose staple was potatoes when it came to meals. This Irish staple has just a hint of pure excitement to make your adoration of potatoes extend to the next level. Colcannon is a traditional Irish recipe.

This savoury dish is vegan and gluten-free.

What equipment to use

For this recipe, I suggest:

Stove

Steamer

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Fluffy smashed potatoes infused with lashings of shredded sautéed cabbage, steamed kale and scallions; Vegan gluten-free Colcannon recipe, Irish cuisine. Edward Daniel ©.

Colcannon

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 600g potatoes
  • 10g almonds, blanched
  • 50ml of potato retained water
  • 100g cabbage
  • 100g kale
  • 5tsp olive oil
  • Bunch of scallions
  • Season to taste

Instructions

  1. Peel and cook the potatoes in boiling water in a saucepan for about 20 minutes until soft and tender. Drain but retain water.
  2. Transfer the potatoes to a large mixing bowl.
  3. Blanch the almonds and place in 50ml of potato retained water and 2 tablespoons of olive oil. Pour into the mixing bowl.
  4. Use a masher to mash potatoes to a fine pulp. Combine until light and fluffy. Season to taste and set to one side. Season to taste.
  5. Steam the kale for 3 to 4 minutes and set to one side.
  6. Finely shred the cabbage and sauté in a heated frying pan with a couple of tablespoons of oil for a couple of minutes. Transfer to the potato mixture with the kale.
  7. Sauté the scallions in a tablespoon of oil for a couple of minutes.
  8. Lightly stir in the kale, cabbage and scallions.
  9. Serve immediately.

 

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