Colcannon is one of my favorite side dishes. It is a staple in our home in the winter months because it is budget friendly, tastes great and feels like grandma’s house to me.
I’ve remade the family recipe for Colcannon into a lower carb version as I no longer eat white potatoes. This version uses turnips which is actually still authentic in this winter vegetable casserole.
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Every year since I started this blog I have shared Irish cuisine in honor of my Dad. Saint Patrick’s Day was his birthday and is my Sister’s as well. It was a big deal in our house, this is my way of carrying that tradition on. So bear with me a bit while we talk about Colcannon.
What is Colcannon?
Colcannon is an Irish winter vegetable stew. It hails from Northern Ireland and is traditionally made with potatoes, milk, cabbage, kale and butter. It is SUPER budget friendly. Many times families will add bits of bacon or ham allowing the vegetables to stretch the meat so that everyone is satisfied by the end of the meal. My grandma normally served Colcannon as a side with roast beef or ham steaks. But it pairs well with just about anything.
My dad wasn’t a fan of colcannon as he liked his potatoes plain with butter and only ate limited veggies. us kids however loved dishes like this because we rarely got them.
How I Made This Colcannon Lower in Carbs
I changed her recipe up a bit to lower the carbs by using turnips. You can use cauliflower or even rutabaga if that is what your family prefers. Rutabaga is a bit higher with natural carbs so be mindful of your serving size if that is your choice. My Colcannon in this photo is a bit yellower than when you use just turnips as I was using a mixture of turnips and rutabaga for my potato substitute.
I switched out the regular milk for a combination of unsweetened almond milk and heavy cream. You can use spinach in place of the kale in the recipe card if you like and I added a bit of sunflower lechithin to help everything get creamy.
My husband prefers turnips when I am replacing potatoes, I’m not sure why but for him it is a texture thing. If you are like us then you may want to check out this article on How to Prepare Instant Pot Turnips. It’s a great way to save time in the kitchen.
Irish Colcannon Recipe
- Serves: 12
- Calories: 63
- Fat: 4g
- Carbohydrates: 6g
- Sodium: 252mg
- Fiber: 2g
- Protein: 1g
- Cholesterol: 12mg
- 1 pound turnips (peeled and cubed)
- 1 pound cabbage (shredded)
- 1 cup kale (chopped)
- 2 cloves garlic (minced)
- 1 cup onion (sliced)
- ¾ cup unsweetened almond milk
- ¼ cup heavy cream
- 2 tablespoons unsalted butter (divided)
- ⅛ teaspoon sunflower lecithan (optional)
- 1½ teaspoons himalayan pink salt
- 1 teaspoon ground black pepper
- Melt 1 tablespoon of butter in a large skillet. Saute onions and garlic until soft and fragrant. Add Cabbage and Kale and cook until soft. Set aside.
- Cook turnips until soft and mashable. Mash turnips with almond milk, cream and butter, adding the lecithin if using.
- Season turnip mixture with salt & pepper.
- Stir in cabbage and kale mixture.