6 medium potatoes, peeled and diced chunky
1 swede (yellow turnip, swedish turnip or rutabaga), peeled and diced chunky
1/4 medium cabbage, shredded finely
1 medium onion, diced finely
2 cloves garlic, crushed
1 teaspoon vegan horseradish (paste)
small bunch parsley, chopped finely
salt and pepper, to taste
olive oil, for frying
Preheat oven to 180 C/350 F.
Boil potatoes and Swede in salted water until soft.
Meanwhile, fry onion and garlic in a pan until onions are clear-ish, add cabbage and horseradish and fry until cabbage is soft.
Mash potatoes and swede roughly, add cabbage mix to mash, combine well. Add Parsley, combine well.
Transfer mixture to a baking dish, spread evenly and bake for about 10 minutes, or until the top is golden brown.
- This is not traditional Colcannon. I use the Swede instead of Turnip because I find to be alot sweeter and nicer.
- You don't have to bake it, I just think it makes it a bit nicer.
- This is good by itself for an easy dinner, or as a side dish for something a bit more complex.