Colcannon

Ingredients for 4 servings:

• 600 g floury potatoes
• 400 g savoy cabbage
• 150 g mushrooms
• ¼ bulb(s) fennel
• 4 spring onions
• 60 g margarine, vegan (e.g. Alsan)
• 50 ml oat cream (oat cream cuisine)
• salt and pepper
• Nutmeg, freshly grated
• 1 handful of parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Irish savoy cabbage and potato pot, vegan version by me

Peel the potatoes, quarter them, and boil in salted water for about 20 minutes. Then drain and roughly mash. In the meantime, finely slice the savoy cabbage and fennel, simmer in water for about 10 minutes, and then drain into a sieve. Roughly chop the mushrooms and finely slice the spring onion. Chop the parsley. Heat 1 tablespoon of margarine in a saucepan and sauté the savoy cabbage, fennel, mushrooms, and spring onions for about 5 minutes. Deglaze with the oat cream. Stir the remaining margarine and the vegetable mixture into the potatoes, season with salt, pepper, and fresh nutmeg. Stir in the chopped parsley.