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Darren's Pacific Northwest colcannon

Darren's Pacific Northwest colcannon

2 pounds Yukon gold or fingerling potatoes, skin on, cut in large cubes

Salt, to taste

Water

1 tablespoon olive oil

1 medium onion, chopped

1 leek, cleaned well and chopped

2 cups chopped green cabbage

1 bunch green or black kale, chopped

3 cloves garlic, minced

1 cup 2 percent milk, warmed

1 tablespoon butter

Fresh-ground black pepper, to taste

Makes 8 servings.

Place the potatoes in a pot with salted water to cover. Bring to a boil and cook 15 to 20 minutes until tender. Return to pan and cook over medium heat to dry potatoes.

In the meantime, heat the olive oil in a large saute pan over medium heat. Add the onions, leeks, cabbage, kale and garlic and saute 5 to 6 minutes until almost tender. Add the cooked, dried potatoes and mash lightly with a potato masher or fork while slowly adding the milk. Add the butter while mashing all the vegetables together until well combined. Season with salt and pepper.

Nutritional information per serving: 194 calories, 18 percent calories from fat, 4 g total fat, 2 g saturated fat, 6 milligrams cholesterol, 36 g carbohydrates, 4 g total fiber, 3 g total sugars, 32 g net carbs, 5 g protein, 37 mg sodium.

If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line.

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