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Celery Root Colcannon
“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.”
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
1Bring a large saucepan of water to a boil. Add celery root and garlic; cook until very tender, about 15 minutes. Drain.
2Meanwhile, 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.
3Transfer 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.