Kicked Up Colcannon - 19.8g Carbs, 4g Fiber
By The Gluten Free Goddess
WebMD Recipe from Foodily.com
Traditional colcannon is an Irish potato recipe thick with cream
and sticks of butter. If served for the Celtic New Year, a bowl
of colcannon might include a lucky coin hidden in its depths; the
charmed recipient -- if she didn't break a tooth on it -- kept the
buried treasure for a New Year's worth of kind fortune.
My version of colcannon is anything but traditional. I'm a half
Ashkenazi-Jewish-Scot-Irish shiksa zen Jungian humanist, after all.
So you know I had to change it up a bit. It had to be vegan. And it
had to be spiked with the flavors I crave.
It's in my blood. On all sides of my eclectic lineage there is a
love of potatoes. And not just a flirtatious fling kinda love.
Abiding love. The real deal. The kind of love that conjures the
crispy Potato Latke and the tender knish, the golden browned Shepherd's
Pie and the bonfire baked jacket potato. The kind of love that is
sensible and hands-on practical and pairs the most beloved of tubers
with cabbage and onion. And dreams up a gem like colcannon.
I am blessed on all sides with maternal traditions that share an
appetite for comfort food.
Fruity extra virgin olive oil, as needed
3 cups of warm cooked potatoes, leftovers work beautifully for this
3/4 cup or so warm plain hemp, nut or rice milk
Sea salt and fresh ground pepper
4 cloves garlic, minced
2 rounded cups thinly shredded cabbage, (I used both green and purple cabbage)
1 medium carrot, peeled and shredded thin
5 scallions (spring onions), sliced- reserve a few slices for garnish
3/4 cup chopped roasted green chiles- mild or spicy
Preheat the oven to 350 degrees F.
In a large mixing bowl, mash and whip the warm potatoes with the warmed
hemp milk until creamy smooth. Drizzle with olive oil, to taste; and
season with sea salt and ground pepper. Stir in. Taste test for seasoning.
Set aside.
In a skillet, heat a dash of olive oil over medium-high heat and add
the garlic. Stir for less than a minute. Add the shredded cabbage,
carrots, and scallions. Cook and stir for a few minutes -- just until
the cabbage has wilted and softened a bit, but still tender-crisp.
Stir in the green chilies and remove from heat.
Add the cabbage skillet mixture to the smashed potatoes and stir
together. Spoon the colcannon into a casserole dish and cover. Bake
at 350 degrees F for 20 to 30 minutes, until piping hot.
Serve with a garnish of sliced scallions.
Servings: 6
Nutrition per Serving:
129 Calories, 4.9g Fat, 0.7g Saturated Fat, 0mg Cholesterol,
19.8g Carbs, 4g Fiber, 139mg Sodium, 2.1g Protein
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