I love any holiday that gives me an excuse to eat good food. St. Patrick’s Day is no exception. My dad used to make a version of the Stove Top Pot Roast below, though his was heavy on the beef. My version is made with hearty portabella mushrooms, and is jsut as tasty as dad’s.
For more great recipes, check out my support group at cnskitchen.nutritionstudies.org. We have a really good group of people who welcome new members no matter where they are on their health journey.
I’ve been making this bread since I first started working at a vegetarian restaurant in 1989. It is a hearty bread and filling. Most importantly, it comes together quickly.
From an upcoming cookbook by Chef Del Sroufe
Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat.
3russet potatoesabout 1½ pounds, peeled and cut into large chunks
½small head cauliflower cut into floretsabout 2 cups florets
3lightly packed cups chopped green cabbage
3green onionsminced (about 1/2 cup)
Sea salt and black pepper to taste
Instructions
Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch.
Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan.
Mash the potato cauliflower mixture to the consistency you prefer.
Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat.
Yield: 4 servings
Ingredients
3 russet potatoes, about 1½ pounds, peeled and cut into large chunks
½ small head cauliflower cut into florets, about 2 cups florets
3 lightly packed cups chopped green cabbage
3 green onions, minced (about 1/2 cup)
Sea salt and black pepper to taste
Directions
Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch.
Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan.
Mash the potato cauliflower mixture to the consistency you prefer.
Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
From an upcoming cookbook by Chef Del Sroufe
My dad and I learned to cook together after he and my mom got divorced. He was happy to let me into the kitchen and eventually I was making staples like pancakes (which I learned from the back of a Bisquick box). We both progressed from those meals which started out in boxes, to made-from-scratch dinners like this pot roast. My dad’s version had a good amount of red wine in it and was served over mashed potatoes. I often make this dish as a casserole topped and baked with mashed root vegetables.
2teaspoonsporcini mushroompowdered in a spice grinder
3Tbsparrowroot powder
¼cupwater
Sea salt and black pepper to taste
Instructions
Heat a large pot over medium heat and add the onion and mushroom to the pan. Sauté for 7-8 minutes until the onions turn translucent and starts to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
Add the garlic, thyme, rosemary, and bay leaf, and cook for another minute.
Add the red wine and cook until the wine is reduced by half, about 7-8 minutes.
Add the turnips, potatoes, parsnips, carrots, vegetable broth, tamari, and porcini mushrooms. Bring to a boil. Reduce heat to medium, cover and cook until the vegetables are tender, about 25 minutes. Add water if the stew becomes too thick.
Combine the arrowroot mixture in a small bowl and add it to the stew. Cook until thickened, about 2 minutes.
Season with salt and pepper, and cook for another 5 minutes.
