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Recipe submitted by FreeganGrrrl, 09/29/08

New Colcannon

Ingredients (use vegan versions):

    6 medium potatoes, peeled and diced chunky
    1 swede (yellow turnip, swedish turnip or rutabaga), peeled and diced chunky
    1/4 medium cabbage, shredded finely
    1 medium onion, diced finely
    2 cloves garlic, crushed
    1 teaspoon vegan horseradish (paste)
    small bunch parsley, chopped finely
    salt and pepper, to taste
    olive oil, for frying

Directions:

Preheat oven to 180 C/350 F.

Boil potatoes and Swede in salted water until soft.

Meanwhile, fry onion and garlic in a pan until onions are clear-ish, add cabbage and horseradish and fry until cabbage is soft.

Mash potatoes and swede roughly, add cabbage mix to mash, combine well. Add Parsley, combine well.

Transfer mixture to a baking dish, spread evenly and bake for about 10 minutes, or until the top is golden brown.

- This is not traditional Colcannon. I use the Swede instead of Turnip because I find to be alot sweeter and nicer.

- You don't have to bake it, I just think it makes it a bit nicer.

- This is good by itself for an easy dinner, or as a side dish for something a bit more complex.

Serves: 4

Preparation time: 10 minutes