Paleo Colcannon
This Paleo Colcannon will have you dancing a jig by the end of the meal, especially if you are listening the Colcannon song:
“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?…”
Colcannon is a traditional Irish dish consisting of mashed potatoes. I have subbed a combination of parsnips and turnips in this recipe to make it paleo friendly. I added an onion; however, feel free to add leeks, scallions, or the like. Kale can be used instead of cabbage. And bacon is always yummy instead of ham. Just like stews in the American South, there are regional differences in this inexpensive meal so feel free to tailor it to your liking.
Also, it is traditional to make a little indention in the Colcannon (see the last 2 lines of the song above) in each bowl and add a little melted butter (or ghee), but feel free to eliminate this step if it is just too much for you.
Paleo Colcannon
Ingredients
Directions
- Bring a medium saucepan filled halfway with water, turnips, and parsnips to a boil. Reduce heat and simmer for about 20-30 minutes until root veggies are tender.
- In the meantime, over medium heat in a large skillet, saute' bacon grease, onion, and ham for 3 minutes. Add cabbage and 1 tablespoon of water. Cover and continue to cook for 15-20 minutes until cabbage is tender, stirring occasionally scraping any brown bits off of the bottom of the pan.
- Strain turnips and parsnips and blend with ghee, almond milk, salt, and pepper until smooth. Taste as you go and add additional salt and/or pepper to your liking. Mix this mash with the skillet ingredients.
- Serve in bowls. It is Irish tradition to make a little indention in the Colcannon in each bowl and add a little melted butter (or ghee), but feel free to eliminate this step if it is just too much for you.
- Enjoy!
Ingredients
Directions
- Bring a medium saucepan filled halfway with water, turnips, and parsnips to a boil. Reduce heat and simmer for about 20-30 minutes until root veggies are tender.
- In the meantime, over medium heat in a large skillet, saute' bacon grease, onion, and ham for 3 minutes. Add cabbage and 1 tablespoon of water. Cover and continue to cook for 15-20 minutes until cabbage is tender, stirring occasionally scraping any brown bits off of the bottom of the pan.
- Strain turnips and parsnips and blend with ghee, almond milk, salt, and pepper until smooth. Taste as you go and add additional salt and/or pepper to your liking. Mix this mash with the skillet ingredients.
- Serve in bowls. It is Irish tradition to make a little indention in the Colcannon in each bowl and add a little melted butter (or ghee), but feel free to eliminate this step if it is just too much for you.
- Enjoy!