Celery Root Colcannon

Celery Root Colcannon

1 Review
From: EatingWell Magazine, March/April 2017

Traditional colcannon is an Irish dish made with potatoes and cabbage. In this healthy colcannon recipe, we swap flavor-packed celery root for the potatoes and use less butter than in typical recipes to save more than 200 calories per serving.

Ingredients 4 servings

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  • 1¼ pounds celery root (about 1 large; see Tip), peeled and cut into ½-inch pieces
  • 2 cloves garlic, peeled
  • 1 tablespoon extra-virgin olive oil
  • 3 cups thinly sliced green cabbage
  • ¼ teaspoon salt plus a pinch, divided
  • ½ cup reduced-fat milk, warmed
  • 2 tablespoons butter, cut into small pieces
  • ¼ teaspoon ground pepper
  • 1 tablespoon chopped fresh chives and/or parsley

Preparation

  • Prep

  • Ready In

  1. Bring a large saucepan of water to a boil. Add celery root and garlic; cook until very tender, about 15 minutes. Drain.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add cabbage, sprinkle with ¼ teaspoon salt and cook, stirring often, until very tender and light brown in spots, 8 to 10 minutes. Remove from heat and cover.
  3. Transfer the celery root and garlic to a food processor; add the remaining pinch of salt, milk, butter and pepper; puree until smooth. Scrape into a large bowl and stir in the cabbage and herbs.
  • Tips: Find celery root (aka celeriac), a celery-flavored root vegetable with a cooked texture similar to potatoes, in the refrigerated produce section near other root vegetables. To peel it, trim off the root and stem end, then remove the thick skin with a knife, or use a vegetable peeler and peel around the root several times to remove the fibrous skin. Try it in soups, roasted or mashed like potatoes.

Nutrition information

  • Serving size: ⅔ cup each
  • Per serving: 167 calories; 10 g fat(5 g sat); 4 g fiber; 16 g carbohydrates; 4 g protein; 12 mcg folate; 18 mg cholesterol; 5 g sugars; 0 g added sugars; 269 IU vitamin A; 29 mg vitamin C; 110 mg calcium; 1 mg iron; 330 mg sodium; 420 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 2 fat

Reviews 1

February 25, 2017
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By: Melissa K
Made this with a lemon-sopressata chicken and roasted radishes from the same issue and everything worked well together and tasted great!
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