Keto Irish Colcannon with Beurre Noisette is a fantabulously tasty side dish.
6g net carbs. Great alongside any protein.
St. Patrick’s Day is on its way. To celebrate in style, I thought I’d share this amazing Irish recipe. Almost effortless, yet super delicious.
My Colcannon is a Franco-Irish fusion, with swede (rutabaga) instead of potatoes, cabbage instead of kale, and beurre noisette (brown butter) in addition to cream. You may have tasted other Colcannon versions. This one is sheer indulgence and absolutely keto-perfect.
How to Make my Keto Irish Colcannon with Beurre Noisette
The only effort is cutting the swede into small cubes and the red cabbage into slivers. The rest is a breeze.
You can make a simplified version without pancetta. Or you can swap pancetta for bacon, since they’re similar.
But I strongly recommend you don’t omit the beurre noisette, which is really simple and takes less than 5 minutes. It injects nuttiness into the dish and truly transforms it. Think caramel without the sweetness. Absolutely indulgent.
Before draining the cooked cabbage, you can have some fun with colour. Just add a teaspoon of bicarbonate of soda, for a blue-green colour. Or half a tablespoon of vinegar for bright red.
If you find that, once you’ve competed the dish, it isn’t warm enough, simply re-heat it briefly in your microwave. There won’t be any loss of flavour or texture.
Enjoy!
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Keto Irish Colcannon with Beurre Noisette
Ingredients
- 400 g swede - net weight after peeling, from 500g swede
- 100 g red cabbage
- fine himalayan pink salt (U.S. option HERE)
- 85 g unsmoked pancetta
- 50 g unsalted butter
- 50 g double cream
Instructions
- peel and cut the swede into small cubes (about 2cm), place it in a medium saucepan, add water and a handful of salt (about 10g); bring to the boil and simmer for about 40 mins or until tender.
- meanwhile, cut the cabbage into shreds and place them in a small saucepan, add enough water to submerge them, and a generous pinch of salt; bring to the boil and simmer for 5-10 mins, depending on your crunch preference; drain and set aside.
- tip pancetta into a small frying pan without adding any fats, and cook to your preference, about 10 mins; set aside.
- 5 minutes before the swede is cooked, add butter to a small pan over medium heat and let it bubble and crackle away, swirling the pan and checking often to ensure it doesn't burn; as soon as the butter turns rich brown, turn heat down to low and stir in cream; take off the heat as soon as it begins to simmer.
- the swede should be cooked by now; before draining it, you can add ½ TBSP of vinegar to make the cabbage bright red, or 1 tsp of bicarbonate of soda to turn it blue/green (either is entirely optional).
- drain the swede cubes, place them in a large mixing bowl and mash them to your desired consistency using a stick blender - I like colcannon to have chunky pieces, but you may prefer a smooth purée.
- now tip in the cabbage, pancetta and butter/cream mixture.
- stir well, re-heat if necessary, and serve alongside your main meal.
Notes
Nutrition
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