Irish Colcannon with Roasted Garlic
This American spin on a traditional Irish dish will have you reaching for seconds and thirds with no hesitation! Loaded with creamy roasted garlic & sautéed leeks, but leaving behind the butter or dairy will have your mouth and your body thanking you!
Ingredients
- 1-2 heads of garlic left whole, unpeeled
- 2 lbs russet potatoes peeled & roughly chopped
- 1½ cup plant based milk unsweetened
- 1 large leek, white & pale-green parts only
- 3 cups thinly sliced white or savoy cabbage about ½ cabbage
- salt & pepper to taste
Instructions
- Roast Garlic - Set oven to 400°. Slice unpeeled bulb of garlic in half right through the middle of the head. Wrap in foil with cut sides facing up. Roast for 40-50 minutes then set aside to cool.
- Cook Potatoes - In a large pot add potatoes and cover them with cold water. Cover pot and bring to a boil for about 10 minute. Carefully pour out most of the water, leaving a couple inches in the bottom of the pot. Cover and steam over medium heat for about 20 minutes until potatoes are cooked through.
- To prepare leek, slice in half lengthwise and wash well. Thinly sliced crosswise into half moons. Add leeks to a large sauté pan with a ¼ cup of water (or vegetable broth). Sauté for about 10 minutes until softened
- Quarter cabbage and thinly slice. Add to skillet with leeks and continue to cook, stirring occasionally until wilted. Add plant based milk to skillet and bring to a low simmer
- Remove roasted garlic from skin, add to potatoes and roughly mash. Stir in cabbage, leek & milk mixture until combined. Season to taste with salt & pepper.Top with flaky salt or vegan butter. Enjoy!
Notes
Serving Suggestion- This colcannon is especially tasty served with the Au Jus from this Vegan Corned Beef!