Sweet cabbage, creamy mashed Celery Root , rich cream, and bright leeks combine to make this traditional Irish food that is both flavorful and filling. Irish Colcannon is a traditional dish that is great for St. Patrick’s Day or any day of the year!
Growing up in an Irish household cabbage and potatoes are a staple to weekly Sunday dinner. My grandma always tells me stories of when she grew up and her and her sisters would run out to the garden and pull potatoes from the ground for supper. I love to hear her stories and they bring me so much joy and memories to certain foods. For traditional Irish Colcannon it uses potatoes and cabbage I thought why not switch it up a bit and use celery root and boy did it turn out delicious!
What is Irish Colcannon? Colcannon, a side dish of mashed potatoes mixed with garden-grown kale or cabbage, had emerged as a staple food. The ingredients joined ancient and modern Ireland; the ancestral diet in the country was heavy on kale and cabbage, and colcannon combined them with the more modern potato to create something hearty and filling that would keep the workingman satiated for a decent stretch of time. A hearty filling dish to nourish the hard working civilians back in the day.
For my twist I used the celery root instead of the potatoes but feel free to use potatoes if you want to keep it traditional. To make the colcannon you want to boil the peeled celery root in broth while cooking the cabbage in a separate pan. To cook the cabbage you simply sauté leeks in olive oil than add in garlic and cabbage. Saut’e for a few minutes and then add milk and bay leaf and simmer until almost soft. When cabbage and celery root are cooked you add the celery root to the cabbage and mash with a hand held masher or hand held mixer. I love to use hand held because it keeps it a little chunky which I love. Finish with a drizzle of brown butter and fresh parsley and serve.
Mashed Cabbage and Celery Root ( Irish Colcannon)
- 1 large celery root or yukon gold potatoes peeled (about 1¾ pounds)
- 2 cups vegetable or bone broth
- 1 tsp Kosher salt more to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter browned
- 2 leeks white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
- 2 garlic cloves thinly sliced
- 1 bay leaf
- 2 cups packed shredded savoy cabbage (from about ¼ large head), divided
- 1¼ cups grass fed whole milk
- 1/4 cup heavy cream
- 1 tbsp Freshly ground black pepper
- 1/4 cup fresh chopped parsley
- Cover peeled diced celery root broth and water( if needed to cover) in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 25–40 minutes. Drain, let cool slightly. Meanwhile, melt 2 Tbsp. olive oil in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add bay leaf and 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.To brown butter- place butter into a small sauce pan and over medium heat and melt until golden brown about 4-5 minutes. Add celery root and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.Transfer colcannon to a large serving bowl. Top with browned butter and fresh parsely.
If you make this recipe please comment below! I love to hear from you! Have an amazing week!