Low Carb Colcannon with Cauliflower, Turnips, Leeks, Garlic and Cabbage

I would probably halve this recipe.

2 heads garlic
olive oil, divided
unsalted butter, divided
kosher salt to taste
4 turnips, peeled and cut into eighths
3 large leeks, white and light green part only, cleaned and cut into 1/2-inch slices
3 medium heads white cauliflower
1 medium head savoy cabbage



Cut tops off the heads of the garlic, peel away the outside paper down to what just covers the cloves and holds them together.
Place in a lidded oven-proof dish, drizzle with a small amount of olive oil, add a sprinkling of kosher salt and roast, covered, in a 350-degree oven for 1 hour. May be made ahead of time. Cover and keep in fridge.
Prepare the turnips and leeks, place in a roasting pan, dot with butter (approx. 1 tablespoon cut into pieces, or more, to your taste) and roast, covered, in a 350-degree oven until they are meltingly tender. Check periodically and lower the heat if they begin to burn. Loosen them from the bottom of the pan occasionally. May be made ahead of time. Let sit at room temp if making the entire dish on the same day, otherwise cover and chill.
Cut the cauliflower in florets and steam on the stove top, using a large pot and vegetable steamer, until they are very tender. Remove the florets from the steamer into a large colander and allow to drain. May be made ahead of time, same as above.
Heat a large pot of water to boiling.
Meanwhile, cut the savoy cabbage in half through the stem end. Using a sharp knife, remove the core from the end of each half. Cut the halves into quarters, or into pieces that will fit into the feed tube of your food processor.
Using the slicing blade, process each section of cabbage until they are all sliced.
When the water in the pot is boiling, drop the sliced cabbage in all at once and blanch it for one minute, possibly longer, just to tenderize the cabbage. It's ready to remove from its water bath just when it turns a brighter green and is slightly softened.
Drain the cabbage immediately through a large strainer set over a colander. Allow it to drain thoroughly.
As soon as the cabbage is done is when you will want to assemble the dish:
Using your food processor fitted with the regular blade, add the cauliflower, roasted turnips, leeks and garlic, and process until the mixture is smooth-ish, like whipped potatoes. I had to do this in several batches, removing the processed mixture to a large bowl as I went along.
Season the finished mash with kosher salt to taste.
Fold in the cabbage and mix well.
Mound into an ovenproof dish, dot with unsalted butter, and heat at 350-degrees for about 20 minutes, or until the mixture bubbles and the top is just golden brown.
Serve as a side addition to your Irish dinner, or pair it with your favorite fat,

Kale And Parsnips

1 c Onions, halved & sliced
1 c Parsnips, halved & sliced
1 tb Corn oil
1 c Water
2 tb Ginger, minced
1 qt Kale, veins removed & cut into bite-sized pieces


Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simer for 4 to 5 minutes. Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.

Celery and Mushroom Salad

10 ribs celery, washed & thinly sliced
1/4 lb. white mushrooms, washed & sliced
1/2 c. grated Parmesan or Romano cheese
3/4 c. olive oil
Juice of 1 lemon
Salt & pepper to taste (optional)


Toss all together and marinate at least 1 hour before serving.

Chickpeas Italiano

1 tb Vegetable oil + 1 tsp
1 1/2 c Onions; chopped in large chunks
1 1/2 c Green pepper; chopped in large chunks
2 Garlic cloves; finely chopped
1 lb Chick peas, canned; rinsed, drained
1 lb Tomatoes, canned, undrained; chopped
8 oz Tomato sauce, salt free or regular
1/2 ts Oregano
1/2 ts Basil


Heat oil in a large nonstick skillet over medium heat. Add onions, green pepper and garlic. Cook until onions are lightly browned, 10 to 15 minutes.

Add remaining ingredients, mixing well. Cover, reduce heat to low, and cook 20 minutes.

Spoon over noodles or rice.

Chickpea-Zucchini Curry

2 tb Safflower Oil
Sm Onion, chopped (1/4 cup)
Clove Garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
2 x Med Zucchini, sliced
Lg Tomato, cubed
15 oz Can Chick peas,drained(1.5 c
6 oz Can Tomato paste (2/3 c)
2 ts Curry powder, to taste
1 c Water
1/4 ts Black pepper

Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and zucchini. Saute until zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes. When pasta is done, drain well. Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: - add 1-2 t finely minced gingerroot; saute with vegetables

Savory Garbanzo Beans with Vegetables

1 pound dried garbanzo beans sorted and rinsed
5 1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cups sliced mushrooms
1 cup shredded carrots
4 medium green onions thinly sliced
2 cloves garlic finely chopped
2 tablespoons lemon juice
1-2 tablespoons prepared horseradish
2 teaspoons mustard


Place beans, water, salt and pepper in 3 1/2 to 6 quart slow cooker. Cover and cook on high heat setting 4-5 hours or until beans are tender. Heat oil in a 12 inch skillet over medium heat. Cook mushrooms, carrots, onions and garlic in oil about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables into beans. Stir in remaining ingredients. Cover and cook on high heat setting 15 minutes to blend flavors.

Mediterranean Stew

1 Eggplant -- chopped
2 Zucchini -- chopped
1 Red or green bell pepper --Seeded/chopped
1 Onion -- chopped
3 lg Tomatoes -- chopped
2 cn Garbanzo beans -- (14 oz. ) drained/rinsed
1 cn Artichoke hearts packed in water -- (14 oz. ) Drained/quartered
1 tb Oregano
1 Freshly ground black pepper
1 Salt
1 Crushed red pepper flakes -- To taste/opt
1 pk Egg noodles -- cooked


Add all ingredients except for noodles to the slow cooker and stir well. Cook on low for 8 hours. Serve over the cooked noodles.