Celery Root, Red Cabbage and Potato Colcannon
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds potatoes, scrubbed
- 1¼pounds celery root (celeriac) (1 large), peeled and cut into chunks
- Salt to taste
- 1tablespoon extra virgin olive oil
- ½medium-size red cabbage, quartered, cored and shredded (about 4 cups shredded cabbage)
- ½ to 1teaspoon caraway seeds, to taste
- 2½tablespoons unsalted butter
- ¾cup warm or hot milk
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
211 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 670 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place potatoes and celeriac in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Boil gently until tender, 25 to 30 minutes. Drain, return to the pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
- Step 2
Meanwhile, heat olive oil over medium heat in a heavy skillet and add cabbage. Cook, stirring often, until it begins to wilt, about 5 minutes. Add caraway and salt to taste, and stir together. Cover and cook over medium-low heat, stirring often, until cabbage is very soft and fragrant, about 10 minutes. If cabbage begins to stick to the pan, add a little bit of water. Remove from heat. Taste and adjust seasoning.
- Step 3
Heat milk and butter together until butter melts. Mash potatoes and celeriac with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Add milk and butter and mix until smooth. Stir in cabbage and caraway and mix until well blended. Season to taste with salt and pepper. Serve hot.
- Advance preparation: You can make this a day ahead and reheat in a medium-low oven or in a double boiler. Place a pat of butter on top so it doesn’t dry out.
Private Notes
Comments
Added 1/2 a large vidalia onion to the pan, got it translucent before adding in the cabbage. Yum!
We made this for St. Patrick's Day using white rose potatoes, green cabbage, and the upper end of the caraway seed quantity. Fortunately, I doubled the recipe as it was utterly delicious.
I am making yhis as I type. Potatos, celeriac and garlic cloves coming to a simmer, milk and butter heating, red cabbage and a leek sautéing and smelling so very good! Wish I had roast lamb to go with it...Colcannon, a salute tonight to my uncle, Francis Fennessey. Thank you for this rwcipe.
Like others we added caramelized onions though its pretty perfect even without the onions. I am not a potato fan at all but I love celery root and this is one of my favorite side dishes, especially when it's cold out. We eat leftovers the next morning topped with a fried egg- delish.
Wonderful recipe! Caraway seeds were a great addition. I threw in a parsnip as well as the celery root and may try three or four parsnips next time.
Cooked the potatoes & celeriac in the pressure cooker-- large chunks of potato, small cubes of celeriac, high pressure for 8 minutes (use less water next time!)-- saved lots of time and fussing on the stove and I warmed the milk and melted the butter in the pot with the veggies after mashing them. Cooked cabbage separately as directed. Flavors were outstanding! I'm thinking the leftovers will become a savory pancake!
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