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Healthy Recipes > Side Dishes > Garlicky Ginger Colcannon

Garlicky Ginger Colcannon

Cook Time

30 minutes


Garlicky Ginger Colcannon

Publish Date: June 21, 2009


Recipe from Aurélie Paré: Winner of the March 2009 Recipe Submission Contest

Place the chopped sweet potatoes in a medium sized pot and cover them with water. Cover. Bring the water to a boil over high heat. Reduce heat to medium. Simmer the potatoes partially covered for 10 to 30 minutes, or until fork tender. (Note that the smaller the pieces of potato are, the faster they will cook.) Drain the potatoes in a colander and return to the pot. Using a handheld blender puree the potatoes until smooth (a potato masher may also be used). Set potatoes aside.

In a large skillet, heat the oil over medium heat. Saute the onion and garlic in the oil for a few minutes, or until translucent. Add spinach and lemon juice to the skilled. Cook until spinach has wilted. Set aside.

In a coffee grinder, grind the cashews into a smooth flour. Add the cashews, spinach mixture and seasonings into the sweet potato puree and stir. Season to taste with the peppercorns and salt.

Makes 4 servings. Serving size 1.5cups.

Nutritional Breakdown (per serving):

Calories 140, Fat 5 grams, Protein 3 grams, Sodium 204 mg, Carbohydrates 3 grams, Fiber 3 grams

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