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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


Recipe Summary

30 mins
30 mins


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

2/3 cup each
167 calories; protein 3.8g; carbohydrates 16.3g; dietary fiber 3.8g; sugars 4.9g; fat 10.3g; saturated fat 4.6g; cholesterol 17.7mg; vitamin a iu 269IU; niacin equivalents 1.7mg; vitamin b6 0.3mg; vitamin c 28.7mg; folate 12.4mcg; calcium 109.9mg; iron 1.2mg; magnesium 28.8mg; potassium 420.3mg; sodium 330.3mg; thiamin 0.1mg; calories from fat 92.3kcal.

3 vegetable, 2 fat