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. Source: EatingWell Magazine, March/April 2017

Stacy Fraser


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Add celery root and garlic; cook until very tender, about 15 minutes. Drain.

  • Meanwhile, heat oil in a large skillet over medium heat. Add cabbage, sprinkle with 1/4 teaspoon salt and cook, stirring often, until very tender and light brown in spots, 8 to 10 minutes. Remove from heat and cover.

  • 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 Facts

167 calories; 10.3 g total fat; 4.6 g saturated fat; 18 mg cholesterol; 330 mg sodium. 420 mg potassium; 16.3 g carbohydrates; 3.8 g fiber; 5 g sugar; 3.8 g protein; 269 IU vitamin a iu; 2 mg niacin equivalents; 29 mg vitamin c; 12 mcg folate; 110 mg calcium; 1 mg iron; 29 mg magnesium;

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Rating: 5 stars
Made this with a lemon-sopressata chicken and roasted radishes from the same issue and everything worked well together and tasted great! Read More