This Irish Paleo Colcannon is made from parsnips, kale, bacon, onions, coconut milk and chicken stock and is perfect for St. Patrick’s Day! The parnsips bring a wonderful, sweet flavor to this dish. It is very easy to make and really, there aren’t even any tips! It’s that easy! I enjoy eating this recipe with some Corned Beef & Cabbage, in honor of the holiday, but it really is tasty all year round.
It’s a good thing I like Irish food, because it is what we eat every anniversary that Angel and I have! Today 4 years ago, I met the love of my life, the man that changed everything, Angel Ayala Torres. I can’t believe I’ve been lucky enough to spend the last 4 years with him and I’m excited to spend the rest of my life with him! He makes everything in my life better and I can’t say enough about the love and adoration I feel for him. So Happy St. Patrick’s Day and Happy Us Day baby!
Recipe: Paleo Colcannon
- 1 lb Parsnips
- 1 Tbsp Olive Oil
- 2 cups Kale
- 3 strips Blackfores Bacon*
- 1 small White Onion
- 2 Tbsp Chicken Stock
- ¼ cup Coconut Milk
- ¼ tsp Coarse Sea Salt
- ¼ tsp Black Pepper
- 2 Green Onions
- *Make sure to get bacon that is nitrite and nitrate free.
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and roughly chop the parsnips into ½” pieces, discarding the tops and tips. Toss with olive oil, sea salt and pepper. I use about ½ tsp 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 (~7) until desired crispiness is reached. I like for it to have a little crunch.
- Once crispy, remove from the grease and set aside for later.
- BUT WAIT! SAVE THAT BACON FAT! We’re going to use it. So place the pan with the fat back on the burner and add the diced onion (should = about a cup).
- Cook the onions until browned and caramelized. Then remove them from the pan and set aside with the bacon.
- BUT WAIT! WE’RE STILL USING THE FAT! Remove the ribs from the kale, dice into small little pieces and add to the pan. Turn the heat way down to medium-low (~4), cover and cook until the kale is tender (about 5 minutes).
- Add the kale, any leftover grease, coconut milk and chicken stock to the bacon and onions. When the parsnips are ready, add them to the kale mixture and smash the daylights out of the whole thing until it is the consistency you want. I like our a little chunkier, but if you use a hand mixer, you can get them nice and creamy.
- This recipe can easily be made Vegan, just omit the bacon!
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
Season with sea salt and pepper (to taste), garnish with diced green onions, and serve alongside our delicious Paleo Corned Beef and Cabbage!