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Recipe submitted by arawn, 03/04/07

Special Colcannon

Ingredients (use vegan versions):

    5-6 medium white potatoes, cut into chunks, unpeeled
    1/2 medium celeriac, skin peeled, cut into chunks
    1/2 medium white cabbage, shredded
    1 large leek, sliced
    a small knob of vegan margarine/spread
    2 tablespoons of extra virgin olive oil
    2 tablespoons of additional vegetable oil for frying
    salt and pepper

Directions:

This is my take on an old Scottish/Irish recipe. Adding celeriac to the mash infuses the dish with it's subtle, celery-like taste.

1. Boil potatoes and celeriac in plenty of salted water for 20 minutes, or until soft.

2. While potatoes and celeriac are cooking, bring some water to the boil in a separate pan, and blanch the cabbage for a few minutes, rinse under cold water, drain and set aside.

3. When potatoes and celeriac are fully softened, drain them in a colander, return to the pan, and mash them with the margarine and olive oil. Use water to bring the mash to the right consistency. Taste, and add pepper and/or more olive oil if a richer mash is desired.

4. Stir the blanched cabbage into the mash, cover and set aside.

5. Heat the additional vegetable oil in a small frying pan/skillet, and fry the leek until softened. Add to the mash, mix well and serve.

Another option is to form the finished Colcannon into large, round patties and fry these in hot oil, turning frequently until they are brown and crispy on the outside.

Serves: 2-3

Preparation time: 30 mins