Vegan Colcannon Recipes
IRISH VEGETARIAN COLCANNON
There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve
Provided by Bergy
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until tender (20-30 minutes).
- Remove potatoes from water and save 1 cup of the liquid.
- Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
- While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
- Add savoy cabbage and 1/2 cup water.
- Cover and cook until the cabbage is tender.
- Heat oven to 350F degrees.
- In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
- Mix everything together, Season well.
- Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.
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- Place a hot pad on a large capacity kitchen scale, then zero the weight. Put the saucepan with the milk and onions on the scale. Write down how much it weighs. Subtract 240 grams, then circle the answer. This is your target weight. (If you do not have a scale, you will have to estimate when the milk is reduced by half, and then measure it to check. I highly recommend that everyone get and use a digital kitchen scale.) My pan and milk weighed about 1,240 grams, so my target weight was 1,000 grams.
- Heat the milk and onions over medium-low heat while stirring continuously, until the mixture comes to a boil. Reduce the heat, and simmer until the milk is reduced by half (and the pot reaches your target weight.) Stir every few minutes while the milk is simmering. Remembering to stir it is the only tricky part of this recipe!
- Peel and cut up your potatoes while the milk is simmering. Add them to a large saucepan and sprinkle the 1 TBS of salt on top. This is just to make the cooking water salty and very little will end up in your mashed potatoes. Add enough water to cover the potatoes by at least half an inch, then cover the pan and bring the water to a boil.
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