With St. Patrick’s Day right around the corner, my google reader seems to be spitting out hundreds of recipes for Colcannon.
And for good reason. This Irish dish is not only easy to make, it is also quite tasty. It’s composed of two of my most favorite foods: kale and mashed potatoes. Sometimes the kale is replaced with cabbage (or is it the other way around?). It makes no difference to me… I am still smitten. Really, any cruciferous veggie mixed with mashed potatoes is sure to win my heart.
This recipe is just an elaboration on the popular dish. It’s basically colcannon topped with a whiskey marinated tofu, fragrant toasted walnuts, and a decadent mushroom gravy. Altogether, it makes a killer main course.
I’ve always been fairly indifferent to St. Patrick’s Day as celebrated here in the USA. I’ve never been much of a bar-hopper, and now that I have children, even if I had the urge to do so, I’d have to hassle with a sitter, and then we’d have a curfew–and well, it’s just much more fun for me to snuggle up next to my hubby and sip green beer in our cozy living room. Maybe watch Leprechaun or something.
Anyways, the whole time I was making this, I kept thinking how wonderful this casserole would be for a holiday dinner… like Thanksgiving. Or any holiday where there’s some sort of feast involved.
St. Patty’s Day? Yep, that’ll do.
So this year, I’m declaring Colcannon Casserole as our family’s official St. Patrick’s day celebration meal… complete with a few (gluten free) green beers. Now that’s a tradition I can get behind 100%.
It takes a bit of elbow grease* and a whole lotta ingredients to get this thing put together, but it’s well worth the effort if you’re a fan of the green stuff + mashed potatoes like I am.