This Irish Colcannon gets a little bit more Paleo friendly thanks to parsnips in place of regular potatoes. It is the perfect St. Patrick’s Day side dish!
Next week is the beginning of March and with it comes St. Patrick’s Day! For us, that is time to eat all kinds of delicious foods like Irish Soda bread, reuben sliders and even indulge in some Guinness cupcakes with Irish creme frosting. One dish that I had never made before but really wanted to try was an Irish Colcannon.
What is Irish Colcannon? Colcannon is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. A lot of times it is served with ham or corned beef.
My version is a little non-traditional because I wanted to make the dish a little more paleo friendly. Now, the changes I made don’t make this Colcannon 100% paleo because I couldn’t skip the cheese but it is definitely a lot closer than the more traditional recipe.
This is one of those Irish side dishes that you just can’t stop eating. It fits perfectly in with all of the St. Patrick’s Day foods and would be perfect for your Irish inspired feast this March.
What are you planning to make for St. Patrick’s Day this year? Do you enjoy traditional Irish foods?
If you loved this Irish Colcannon recipe, you’ll love these other Irish recipes:
Essential items for this recipe:
- Large pot
- Potato masher
- Large pan
- 1.5 lbs Parsnips cut into large chunks
- 1/2 lb Red Potatoes cut into large pieces
- 3/4 cup Coconut Milk
- 3/4 tsp Salt
- 6 tbsp Butter
- 1 cup Onion chopped
- 10 oz Green Cabbage shredded
- 1 cup Irish Cheddar Cheese
- Freshly ground pepper to taste
Bring a large pot of water to boil over high heat.
Add potatoes and cook for 12 minutes. Add parsnips and cook for an additional 8-10 minutes until both potatoes and parsnips are tender. Drain well.
Mash potatoes and parsnips together with coconut milk and salt.
Meanwhile, melt butter in a large pan. Add onion and sauté for 5-7 minutes, stirring occasionally, until very soft. Add cabbage to the onions and cook, stirring often for 5 minutes more or until very soft.
Stir cabbage mixture and cheese into hot potatoes and parsnips and season with pepper. Top with additional shredded cheese and melted butter if desired.