Irish Potato Puree
A Gerson Therapy version of the traditional Irish dish colcannon. Irish colcannon consist of mashed potato with green onions and either kale, savoy cabbage or green cabbage. In this recipe we use green cabbage.
Equipment
- Food Mill
Ingredients
- 1 lb Potatoes, Russet or Yukon Gold
- 3 Green Onions
- 1/2 Green Cabbage
- 1/4 cup
Vegetable Broth, homemade - 2 TBSP Flax Oil
- to taste chopped Parsley, fresh
Instructions
- Wash and scrub potatoes with a natural vegetable brush. Don't peel them.
- Place in a heavy saucepan with filtered water and bring to boil. Cover with a lid and turn the heat down. Cook slowly for about 30 minutes or until the potatoes are cooked through.
- While the potatoes are cooking, wash and chop the cabbage, green onions and parsley.
- Saute onions and cabbage in the vegetable broth for 15 minutes and set aside together with the chopped parsley.
- Once the potatoes are cooked through, pass them through a food mill using the finest sieve. This will also remove the skins. Add a few tablespoons of homemade vegetable broth to the potatoes to get a nice soft, fluffy consistency.
- Stir the chopped parsley, flax oil and cooked cabbage and green onion into the mashed potatoes. Keep some parsley to sprinkle over the dish once finished.
Notes
Vegetable broth can easily be made from all the vegetable peels and scraps you'll create from being on the Gerson diet. Get in the habit of keeping them in the fridge until you have enough to make a batch of broth. See the homemade vegetable broth recipe. Using broth to cook with will add extra nutrients to you food.
