Colcannon with Leeks & Celeriac

30 minutes prep 30 minutes active cooking 1 hour total
Makes 4 - 6 servings

Colcannon (cál ceannann means ‘white-headed cabbage’ in Gaelic) combines Irish favorites cabbage, potatoes, and cream.

We add celeriac, sometimes called celery root, since it pairs nicely with potatoes and adds another element of flavor.

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What You'll Need


For the shopping list

  • 1/2 head green cabbage, chopped
  • 1 leek, halved lengthwise and sliced
  • 2-3 russet potatoes (about 1 1/2 lbs), peeled
  • 1 medium celeriac (about 1 1/2 lbs), peeled
  • 1 cup of heavy cream, warmed
  • Pinch of ground mace or nutmeg

From our shop

Out of stock

8 tablespoons of  Beurre de Baratte - Salted Butter
$13.00– Jura - France
For cooking  Italian Fine Sea Salt
$7.00– Trapani - Sicily
Out of stock

To taste  Sea Salt Flakes
$16.00– Gossen Island - Norway


From the kitchen

  • 1 Stock Pot
  • 1 Vegetable Peeler
  • 1 Skillet
  • 1 Potato Masher
  • 1 Chef Knife
  • 1 Cutting Board

"Two of my favorite vegetables"

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Cut the potatoes and celeriac into roughly egg-sized pieces, cover with water, add a good pinch of salt, and cook until easily pierced with the tip of a knife, about 10 minutes. Drain and return to the heat for another few minutes, shaking the pan occasionally, to drive off any remaining moisture.

Step 2

Cook the cabbage and leek in 3 tablespoons of butter with a pinch of salt for about 15 minutes or until tender.

Step 3

Melt the remaing 5 tablespoons of butter, add it to the potato-celeriac mix, and mash coarsely, then add the cup of cream and mash a bit more. Stir the cabbage-leek mix into the mashed potatoes along with a pinch of mace or nutmeg.

Step 4

Taste and add salt if needed.

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