Irish Canons of Taste

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by Hannah (BitterSweet)
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What could be more Irish than potatoes and cabbage, when it comes to cuisine, at least? So beloved is the classic colcannon that it was historically greeted by song, praised for its simple, buttery charm. Although most frequently enjoyed during Halloween celebrations back in the olden days, today, this time-honored side dish has come to symbolize the culinary genius of the Emerald Isle whenever St. Patrick’s Day rolls around.

For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.

Yield: Makes 3 – 4 Servings

Cruciferous Colcannon

Cruciferous Colcannon

For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They’re all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the old-fashioned spud.

From Real Food, Really Fast by Hannah Kaminsky

Prep Time 4 minutes
Cook Time 5 minutes
Total Time 4 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 Cups Stemmed and Chopped Kale
  • 2 Cups Shredded Savoy or Green Cabbage
  • 3 Scallions, Thinly Sliced
  • 1/2 Pound Frozen Cauliflower, Thawed
  • 1/2 Pound Frozen Broccoli, Thawed
  • 1/4 Cup Vegetable Stock
  • 1 Tablespoon Nutritional Yeast
  • 2 Teaspoons Freshly Grated Horseradish
  • 3/4 Teaspoon Salt
  • 1/8 Teaspoon Ground Nutmeg
  • Vegan Butter, to Serve (Optional)

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green. Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock. Cook for 4 – 5 minutes, until the vegetables are fork-tender.
  2. Remove the vegetables from the heat and roughly mash with a potato masher. Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined, creamy, and well-seasoned.
  3. Transfer to a serving dish and for an extra indulgent finishing touch, top with thick pat of vegan butter melting luxuriously over the whole mound.

Notes

Quick Tip: You can even use frozen kale! Check your local grocery store’s freezer section, and you might be happily surprised about the abundance of prepared greens stashed away amidst the typical vegetable options. To keep things fresh and exciting, consider mixing up the greens; spinach is always a solid option.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 488mgCarbohydrates: 15gFiber: 7gSugar: 5gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: Irish / Category: Salads and Sides

 

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