Colcannon, the traditional Irish potato dish of butter and cream laden mashed potatoes, laced with greens. This is truly decadent food, not to be eaten in small portions, and likely to make you need a nap after eating.
Now you can enjoy this hearty, comfort dish with all the delicious, creamy textures and flavours without the artery clogging fat and excess calories and still have the energy to do the dishes after dinner.
The thing is, there is no potatoes in this recipe. I know, I know, this may seem a crime, but in the interest of eating huge portions of delicious food without the extra pounds, it’s worth breaking from tradition in my book. Besides, no one missed the potatoes and the use of cauliflower gives a rich and creamy mash without the need for all the fat.
Happy St. Patrick’s Day!
Ingredients: Serves 4
- 1 large head of cauliflower (about 800g), broken into florets (keep the leaves and stalk for stock or feed them to the bunnies or other wildlife)
- 1 parsnip, peeled and sliced
- 1/2 small head of savoy cabbage (or other cabbage or green such as kale), shredded
- 125ml/1/2 cup unsweetened soya milk (or other unsweetened non dairy milk)
- 3 spring onions, finely sliced
- Sea salt and freshly cracked black pepper
- Steam or boil the cauliflower and parsnip until tender. Drain and set aside to steam dry.
- Steam the cabbage until tender but still crisp, set aside.
- Meanwhile, add the cauliflower and parsnip to a food processor (you may need to do this in batches) and pulse, gradually adding the milk until you reach the desired consistency and add salt and pepper to taste.
- Add the mash to a large serving bowl and stir through the cabbage and most of the spring onions, reserving a few to sprinkle on top.
High in calcium
Very high in dietary fiber
High in manganese
High in magnesium
High in pantothenic acid
High in phosphorus
Very high in potassium
High in riboflavin
High in thiamin
Very high in vitamin B6
Very high in vitamin C