Colcannon and Boxty

In a big pot Boil
3-5 lbs light coloured roots I usually leave the skins on after removing eyes and scrubbing well (parsnips, red potatoes & idaho russets usually). Mash well adding buttermilk for texture.
Put this stuff in a Heavy pan (I use my cast iron):
1 lg or 2small leeks cut into coins , soaked in icy water for an hour (to get the sand out) ,drained, Add 1/2 head of cabbage or 1/4 head & a bunch of kale sliced fine (or you can have a kid rip out the big veins on the kale & then chiffonade them.) For a change of pace you can also add some watercress at this stage with the cabbage & kale.
1-2 chopped onions (yellow or white)
saute in 1 tb olive oil & 1/4 stick of butter or soybutter (olive oil raises the smoke point a little)
until white parts are translucent. Next add 1 cup buttermilk or (1 c almond milk plus 1 tb lemon juice) & 1/2 cup water & simmer. Grate 1/4 of a fresh nutmeg into this. Add salt & pepper to taste and extra nutmeg if desired. The cabbage should turn a vibrant green just before you finish steaming.Mix together. If you eat bacon it is traditional to put a cross or lattice of bacon on top of the bake to break up into the mash before eating. You can also pan fry smoky tempeh or make coconut bacon to do this with after baking or go without which is pretty traditional also)

and bake at 350f for 1/2 hour or until golden crust appears on the peaks.

tastes lovely with Baked Beans or fish

 Boxty
Take 1 egg 1/4 c buttermilk( or sub you used earlier),(1 chopped half a green onion if you like)  and 1/2 cup white or fine ground whole meal flour like barley, or sorghum per cup of leftover colcannon. Mix together until feels like play clay. Shape into  patties and fry in olive oil, butter or bacon fat. Alternately, you can make a thinner drop pancake by adding 1/4 cup more buttermilk and finish by frying them as you would a regular  pancake.