Thursday, August 7, 2014
Colcannon is a traditional Irish dish usually made with mashed potatoes and cabbage (or kale). It can also contain other ingredients, such as leeks, onions, or chives. It is often eaten with Irish bacon or boiled ham. During a recent trip to Ireland, I watched my non-diabetic husband eat this comforting dish time and time again. It was pure torture! The traditional recipe is extremely high in carbohydrate, so far beyond my carb allowance for a meal. I came home determined to create a low carb version with the same creamy texture and combination of flavors. This recipe does exactly that! Tonight, when we're eating our bangers and mash, I'll be able to join in without the guilt or the telltale blood sugar spike that is normally associated with the eating of this favorite Irish side dish.
Makes four 3/4 cup servings
1 large head cauliflower
4 slices of bacon
2 teaspoons ghee* (or butter), divided
1/2 leek, sliced into half moons
1 cup chopped cabbage (or chopped coleslaw mix)
2 tablespoons dairy free cream cheese* (or regular)
1-4 tablespoons chicken stock*
Salt and pepper to taste
1. Remove the outer leaves from the cauliflower and cut off florets. Place in a steamer basket over an inch or two of water. Cover pot and steam for 15 minutes. Turn off heat and remove cover; set aside.
2. Meanwhile, slice bacon into 1/2-inch pieces. Heat in a large skillet, stirring occasionally, until bacon is crispy. Remove bacon from pan with a slotted spoon and drain on paper towels; set aside.
3. After bacon has cooked, drain skillet of all but 1 tablespoon of the bacon fat. Add 1 teaspoon of ghee. Add leek, a pinch of salt and steamed cauliflower to the skillet and saute over medium-low heat, stirring frequently, for about 10 minutes or until leek is translucent and cauliflower has dried out a bit. Place this mixture and the dairy-free cream cheese into a food processor or blender. Add one tablespoon of chicken stock at a time to the mixture as it is processed until it reaches the consistency of mashed potatoes. (You may need to stop the food processor or blender occasionally and stir down the mixture to incorporate all the ingredients.) Remove this mixture to a serving bowl and set aside.
4. Add 1 teaspoon of ghee to the skillet and, over medium heat, saute chopped cabbage until softened. Add the cooked cabbage and crispy bacon to the cauliflower mixture and stir to combine. Season with salt and pepper to taste. Serve warm.
Nutritional Information per serving: 141 calories, 11.7 g carbohydrate (4.3 g dietary fiber, 4.6 g sugar), 8 g total fat (3.7 g saturated fat, 0 g trans fat), 13 mg cholesterol, 49.2 mg calcium, 560 mg potassium, 768 mg sodium, 7 g protein. Net carbs: 7.4 grams
*Notes for those with food sensitivities: To create a lactose and casein free dish, use ghee instead of butter and a dairy-free cream cheese. I used Daiya brand Plain Cream Cheese Style Spread which is gluten free, dairy free, nut free and soy free. It is free of the top eight food allergens. Also, if gluten is an issue for you, choose a chicken stock that is certified gluten free. I used Kitchen Basics brand.
Original recipe by Kathy Sheehan, copyright 2014