Colcannon is a traditional dish served on St. Patrick's Day for
the lovely green and white, but more commonly around Old Hallows
Eve. A ring would be hidden in the dish and the lucky lady
(or not so lucky if you bit it) that found it was bound to marry
in the spring.
The traditional recipe uses a lot of fat, I cut it down and added
a bit of nondairy milk to retain the creaminess.
It can be made with curly kale or cabbage, I used regular cabbage
and purple cabbage to make it even more beautiful!
Colcannon
Ingredients
about 4 potatoes, ready to boil
1/2 cup regular cabbage, shredded
1/2 cup purple cabbage, shredded
1/4 onions
1/4 cup earthbalance
a couple green onions, diced
1/4 cup soymilk
1 clove garlic
salt and pepper to taste
While your potatoes are boiling, saute your green cabbage,
garlic, and onions together just until tender. After saute
the purple cabbage, so as not to dye the others.
Alternately, you can saute just the onions and garlic and
set aside (or omit) and blanch the cabbage in your hot
potato water after pulling the potatoes out.
Anyway, after the potatoes are cooked place them in a dish
and mash the butter in, adding just enough nondairy milk
to make it creamy.
Mix in your cabbages (and onions if using) and season with
salt and pepper. I topped my with green onions and stuck
it the the over for just a few minutes, partly to keep it
hot while I was cooking other things and partly to give it
just a little be of a different texture on the top.
I love the way that the purple cabbage dyed just a wee bit
of the surrounding potatoes, they looked like puffy little
clouds...
No comments:
Post a Comment