Keto Colcannon with Kale and Rutabaga
This savory colcannon recipe is like having buttery keto mashed potatoes, made with low-carb rutabaga. The addition of tender sautéed greens creates a cozy Irish comfort food to enjoy any time of year.
Servings: 6 servings
Calories: 114kcal
Ingredients
- 2 pounds rutabaga about 3 medium sized
- 5 tablespoons butter divided
- 2 cups kale shredded - about 4 large leaves
- 1 teaspoon salt plus a pinch
- ½ teaspoon black pepper
- 2 tablespoons heavy whipping cream
- 2 green onions green part only for low FODMAP
Instructions
Prepare the rutabaga
- Cut off the top and bottom and peel the rutabaga with a vegetable peeler.
- Chop the rutabaga into ½-¾ inch cubes.
Boiling cook method
- Add the rutabaga cubes to a stock pot and add enough water to cover. Add a pinch of salt.
- Bring to a boil and boil for about 20 minutes, or until fork tender. Drain.
Pressure cooking method
- Add chopped rutabagas to your pressure cooker and cook at high pressure for 10 minutes. Use the natural release or quick release method. Either is fine.
Steaming cook method
- Add the chopped rutabaga to your vegetable steamer and steam for about 25 minutes or until soft.
Prepare the kale
- Wash the kale, remove the stems and chop or tear into small pieces.
- Sauté in 2 tablespoons of butter until soft, about 5 minutes
Combine and serve
- In a large bowl, mash the cooked rutabaga with the remaining butter, salt, pepper, kale, cream and green onion.
- Transfer colcannon to a serving bowl and top with more butter (if desired) and garnish with more chopped green onion (optional)
Notes
Note on cooking time: Cooking time is based on cooking the rutabaga in a pressure cooker.
Variations and add-ins
- Finely diced ham or crumbled sausage – mix in for decadent salty goodness
- Sautéed leek – thinly slice about half of a leek (green part only for low-FODMAP), sauté in butter or olive oil until soft and stir in
- Replace the butter – with ghee
- Garlic or garlic-infused olive oil – sauté some garlic or add some garlic-infused olive oil, which is a flavorful low-FODMAP option
- Cheese – who loves cheesy mashed potatoes? Stir in some of your favorite shredded cheese or blue cheese to the hot colcannon.
- Add some spices – thyme, savory, a pinch of nutmeg or mace powdered sage or fresh sage sautéed in butter until crisp
- Sour cream – adds extra creaminess and bit of tang
- Make colcannon cakes – form into patties and fry in butter, oil or bacon grease until crisp
- Paleo and vegan colcannon – simply replace the butter with your favorite butter alternative and use coconut cream or nut cream to add a creamy texture
Making AIP Colcannon
There are a few easy substitutions to make the best AIP version:- Replace the butter – use coconut cream or olive oil
- Replace the cream – use coconut milk or some homemade bone broth as a dairy substitute
- Add herbs and omit the pepper – consider adding a small pinch of mace, sage, thyme and/or savory or grate some fresh horseradish for a touch of heat
What to serve with colcannon
Colcannon with rutabaga is a perfect keto side dish that can take the place of mashed potatoes or mashed cauliflower at any meal, any time of year.- With your favorite stew – I absolutely love to serve this with Keto Irish Stew. Heap some colcannon in a bowl and cover it with this savory stew.
- Savory Fried Cabbage with Sausage – serve as a base or alongside this easy skillet meal
- Colcannon with bacon – crumble crispy bacon on top
- Colcannon and corned beef – for a quick meal, top a bowl with some Keto 'Corned' Beef Meatballs or serve with corned beef brisket
- Make an easy breakfast – top with a fried egg (and bacon, sausage or ham - so good!)
Nutrition
Serving: 0.5cups | Calories: 114kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Cholesterol: 31mg | Sodium: 670mg | Fiber: 5g | Sugar: 1g | Net Carbs*: 5g