Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?
Yes you did, so you did, so did he and so did I.
And the more I think about it, sure, the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.
I recommend playing it while you make wash and chop the veg.
This is a recipe you will make Sunday night and the whole pan will be gone by Monday afternoon. Also, the song is correct it does pack well and makes a wonderful lunch.
6 large or 12 small potatoes chopped
1 medium cabbage chopped
(try to use green or a blend, red cabbage will bleed and dye the whole pan gray)
2 leeks chopped into rounds1 bunch kale, de-stemmed, chopped
5 cloves garlic chopped
1 bunch scallions OR 1 white onion chopped
1 1/2 cups coconut milk
1 tbsp vinegar
4 tbsp earth balance
1 cup unsweetened soy milk or water
1 cup vegetable stock
4 tbsp nutritional yeast
Salt and pepper to taste
1) While you are washing and chopping all those vegetables and humming along with little skillet pot you should also preheat the oven to 400F / 200C.
2) Get and grease your largest casserole pan. After everything’s chopped and ready, combine the vegetables in it.
3) In a mixing bowl melt the margarine in the microwave, add the coconut milk, soy or water, yeast, and the stock.
4) Whisk them together. Then pour the bowl over your vegetables. Salt and pepper over the top to taste.
4) Slap them into the oven and bake until the potato is soft. It will be way too hot to eat for awhile. I like to turn off the oven and throw the door open for awhile, just so everyone who comes in knows what a fantastic cook I am.
5) Plate it up with Bacos and serve.