Irish Vegetarian Colcannon

Experience the warmth and comfort of Irish cuisine with this hearty Irish Vegetarian Colcannon. This classic dish is a creamy blend of buttery Yukon gold potatoes mashed to perfection and folded with caramelized leeks and green cabbage for a flavorful twist on tradition. With a touch of whole milk for richness and a sprinkle of fresh parsley and scallions for a vibrant finish, this vegetarian version of a beloved Irish favorite is both wholesome and satisfying. Ready in under an hour, it’s an ideal option for St. Patrick’s Day celebrations, weeknight dinners, or as the perfect side dish for your favorite plant-based meal. Taste the simple yet irresistible flavors of Ireland with this easy-to-make and crowd-pleasing recipe!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large Yukon gold potatoes
• 2 medium Leeks
• 3 cups Green cabbage
• 4 tablespoons Unsalted butter
• 1 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Scallions, finely sliced

Directions

Step 1

Peel and chop the Yukon gold potatoes into evenly sized chunks to ensure uniform cooking.

Step 2

Place the potato chunks in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 3

While the potatoes are cooking, prepare the leeks by slicing them lengthwise, then rinsing thoroughly to remove any dirt or grit. Slice the leeks into thin half-moons.

Step 4

In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the leeks and cook for 3-4 minutes until softened.

Step 5

Add the green cabbage to the skillet with the leeks. Cook for an additional 5-7 minutes, stirring occasionally, until the cabbage is softened and slightly caramelized. Remove the skillet from heat and set aside.

Step 6

Once the potatoes are cooked, drain them thoroughly and return them to the pot. Add the remaining 2 tablespoons of butter and use a potato masher to mash the potatoes until smooth.

Step 7

Warm the milk in a small saucepan or the microwave, then gradually add it to the mashed potatoes, stirring constantly until you achieve a creamy texture.

Step 8

Fold the cooked leeks and cabbage mixture into the mashed potatoes. Season with salt and black pepper to taste, mixing well to combine.

Step 9

Transfer the colcannon to a serving dish and garnish with fresh parsley and scallions.

Step 10

Serve the Irish Vegetarian Colcannon warm as a main dish or a side dish. Enjoy this comforting Irish classic!

Nutrition Facts

Serving size	1897.8 grams (1897.8g)

Amount per serving	% Daily Value*
Calories	1622

Total Fat 57.60g	74%
Saturated Fat 32.70g	164%
Polyunsaturated Fat 0.30g
Cholesterol 153mg	51%
Sodium 2620mg	114%
Total Carbohydrate 262.30g	95%
Dietary Fiber 24.90g	89%
Total Sugars 33.70g
Protein 38.40g	77%

Vitamin D 107IU	537%
Calcium 694mg	53%
Iron 15mg	85%
Potassium 6207mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 8.9%

Carbs: 61.0%