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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


head green cabbage, chopped


leek, halved lengthwise and sliced


russet potatoes (about 1 1/2 lbs), peeled


medium celeriac (about 1 1/2 lbs), peeled

1 cup of

heavy cream, warmed

Pinch of

ground mace or nutmeg

From our shop

$11 - Jura - France

$7 - Olhão - Portugal

Fine Sea Salt

$9 - Olhão - Portugal

Flor De Sal


From the kitchen


Stock Pot




Potato Masher


Chef Knife


Cutting Board

From our shop

$5 - Rikon im Tösstal - Switzerland


"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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Mother’s Choice Sweet Cream Butter

Larsen's CreameryClackamas - Oregon
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
Flor De Sal
Salt, Herbs, & Spices

Flor De Sal

NectonOlhão - Portugal

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