A yummy, budget-friendly, and nutritious side dish adapted from the British second world wartime kitchen.Enjoy this Irish inspired potato side-dish as part of a St. Patrick's Day meal or feast!
550gramspotatoeschopped into even-sized small chunks
500gramsturnip (swede)chopped into even-sized small chunks
350gramswhite cabbagesliced
4tablespoonplant milkmore if necessary. Optional step: heat the milk before
1tablespoonplant-based margarineor vegan butter
2tablespoonnutritional yeast flakesoptional, or add one teaspoon of mustard or one tablespoon of white miso paste
Optional:
10gramfresh parsleychopped
Instructions
Cook your potatoes and swede in separate pots until soft. This can take anywhere between 12-15 minutes depending on how large your chunks are. I find that swede can take longer to become soft.
Steam your cabbage in a steamer pot or in a fry/skillet pan, with a lid and a little water added to the pan. Steam for 10 minutes or until soft.
Mash the drained potato with 2 tablespoon of hot plant milk, 2 tablespoon of nutritional yeast flakes, and 1 tablespoon of plant margarine. Add extra milk to bring to the consistency you prefer. Season with salt and pepper.
Mash the drained turnip with 2 tablespoon of hot plant milk, 1 tablespoon of plant margarine, and salt and pepper to taste. Add extra plant milk if liked.
Combine the turnip and potato mash together, mix through the cooked cabbage.
Season with salt and pepper, and garnish with chopped parsley.
Alternative Quick Wartime Cooking Method:
Add the potatoes, turnip and cabbage to a large non-stick pot. Pour in a cup of water and pop a lid over.
Bring to the boil and over a medium heat cook for 15 minutes.
After 15 minutes the veggies should be soft. I have tried this method and it does work. Although if veggies are not soft and the liquid has run dry just add an extra ½ cup (125ml) of hot water and pop the lid on and cook for a further 5 minutes.
Once veggies soft pour in ¾ (180ml) of hot plant milk and mash well.
Season with salt and pepper. A few tablespoons of nutritional yeast flakes are a tasty addition or add a teaspoon of English mustard.
Notes
Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
Leftovers will keep fresh for up to 3 days.
Reheat leftovers by placing in a casserole/oven dish, pop on a lid or cover with kitchen foil. Heat in a hot oven for 20-25 minutes until piping hot throughout.
Or add a few tablespoons of flour, enough to mix and form little patties. Cook on a non-stick pan, add a tablespoon of oil if necessary, and cook until each side is lightly golden. I cook leftover champ patties on my pancake/crepe maker and it does not require any oil. These patties are so tasty and can be seasoned with anything. Try adding some sliced spring/green onions or chopped chives to the champ before forming into patties.