Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 pounds russet potatoes, peeled if desired 1 Tablespoon olive oil 1 large onion or leek, diced 4-6 green onions, finely sliced, divided 1/2 savoy cabbage, diced 1 cup unsweetened non-dairy milk Salt and pepper to taste 2 Tablespoons non-dairy butter, melted DIRECTIONS In a large lidded pot, boil potatoes until a fork easily pierces the thickest portion. Remove from pot, cover to keep warm and set aside. Dry out pot. Heat oil in same pot over medium heat, stir in onion or leek to coat with oil and sauté about five minutes. Stir in white parts of green onions and cabbage. Cover and cook until soft. Pour milk over cabbage-onion mixture and bring to a simmer. Add potatoes and mash to desired consistency. Taste and add salt and pepper as desired. Stir in green onions before mounding into heated serving bowl. Make a well in the center for melted non-dairy butter. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
