1/2 head cauliflower
1/2 head savoy cabbage
2 spring onions chopped
1/4 cup (57g) Butter
2 tablespoons Double/heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
Chopped Parsley (optional garnish)
Cut the cauliflower into florets, place in a sauce and cover with water. Bring to the boil then cover and simmer for 10-12 minutes until soft.
Drain then mash with a fork (or potato masher), adding half of the butter and the cream. I blended mine with a hand blender to make it very smooth.
Finely chop the cabbage in thin slices.
Heat the remaining butter in a frying pan and add the cabbage and the spring onions. Gently saute for 5 minutes until soft.
Add the cabbage and spring onion to the mashed cauliflower and season. Mix thoroughly.
Spoon into a serving dish and scatter with the chopped parsley.
This colcannon recipe is a low carb version of the Irish side dish, but uses cauliflower in place of the mashed potato. As well as a side dish, colcannon is also an Irish song.
Thursday, March 16, 2017 - 7:53am