Last Updated on May 3, 2023 by Ellen Christian
Colcannon is a traditional Irish dish that is made with potatoes. Learn how to make Paleo Colcannon. It’s one of my favorite Paleo Irish recipes.
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Colcannon Recipe – Paleo Style
Since I enjoy eating traditional Irish foods around St. Patrick’s Day, it’s a dish that I used to make regularly.
Now that I am on the Paleo diet, potatoes are no longer something that I eat. When I received a copy of the cookbook, (affiliate) The Paleo Effect, I was excited to find out that there was an Irish Colcannon recipe that had been modified to fit the Paleo diet.
The Paleo Effect contains 150 natural recipes that are suitable for a grain free, dairy free lifestyle.
What is colcannon?
Colcannon can be a side dish when you serve corned beef and cabbage or you can enjoy it as an entree on its own. Parsnips are loaded with vitamins and minerals and are a great source of fiber.
They are in season between November and April. Have you tried my fried parsnip sticks recipe? Kale is high in iron, Vitamin K and antioxidants and is also high in fiber.
It is also anti-inflammatory and is a great choice for those trying to fight inflammation. It’s a great detox food to help keep your liver clean.
Have you ever tried an Irish Colcannon recipe with or without potatoes?
- 1 lb parsnips
- 1 tbs olive oil
- 2 cups kale
- 3 strips bacon (omit for vegan)
- 1 small white onion
- 2 tbsp chicken stock (use vegetable stock for vegan)
- 1/4 cup coconut milk
- sea salt & black pepper to taste
- green onions (I used leeks)
- Preheat the oven to 400F.
- Peel and roughly chop the parsnips into 1/2" pieces, discarding the tops and tips. Toss with olive oil, sea salt and black pepper. We use roughly 1/2 tsp of each. Then spread out on a baking sheet and bake in the middle rack for about 20 - 25 minutes or until fork tender.
- As the parsnips are cooking, dice the bacon and cook in a pan over medium high heat until desired crispiness is achieved.
- Once the bacon is crispy, remove if from the fat and set aside for later. Save the bacon fat.
- Place the pan with the fat back on the burner and add the diced onion.
- Cook the onions till browned and caramelized. Then remove them from the pan and set aside with the bacon.
- Remove the ribs from the kale, dice kale into small pieces and add it to the pan. Turn the heat down to medium low, cover and cook until the kale is tender (about 5 minutes).
- Add the kale, any leftover bacon fat, coconut milk and stock to the bacon and onions. When the parsnips are ready, add the chicken stock to the bacon and onions and mash until it is the consistency that you want.
- Season with sea salt and black pepper and garnish with green onions.
Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 173mgCarbohydrates: 17gFiber: 4gSugar: 5gProtein: 4g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.