Keto Irish Colcannon with Beurre Noisette is a fantabulously tasty side dish.
About 6g net carbs per serving. Perfect alongside roasted meat, fish or poultry.
St. Patrick’s Day is approaching, and this keto-friendly Colcannon is a delicious way to celebrate. It’s an indulgent, easy-to-make side that swaps traditional potatoes for swede (rutabaga) and uses red cabbage for color and texture. The finishing touch is beurre noisette (brown butter) folded into cream for a warm, nutty depth that transforms the dish.
My version is a Franco‑Irish fusion: swede instead of potatoes, shredded red cabbage instead of kale, crispy pancetta for savory bite, and brown butter mixed with cream for richness. It’s low-carb, comforting, and surprisingly luxurious for such simple ingredients.
How to Make Keto Irish Colcannon with Beurre Noisette
This recipe is straightforward. The main prep is cutting the swede into small cubes and shredding the cabbage. Most of the work is hands-off simmering. Read through the steps and gather ingredients, and you’ll have a crowd-pleasing side in under an hour.
You can replace pancetta with bacon if you prefer. The pancetta adds a slightly different cured flavor, but both work well. If you want a meat-free option, omit the pancetta and consider adding extra butter or a splash of olive oil to boost richness.
Don’t skip the beurre noisette. It’s quick to make and adds a toasty, almost caramel-like note without sweetness. Brown the butter carefully until it develops a nutty aroma, then stir in cream off the heat. That mix is what elevates this Colcannon from comfort food to something special.
For a playful color trick, add a teaspoon of bicarbonate of soda to the drained cabbage to produce a blue‑green tint, or a small splash of vinegar to brighten it red. These are optional and purely decorative.
Enjoy!
If the Colcannon cools before serving, reheat briefly in the microwave—texture and flavor hold up well to a short burst of heat.
Keto Irish Colcannon with Beurre Noisette
An indulgent low-carb take on the classic Irish side, loaded with nutty beurre noisette and simple to prepare.
Ingredients (serves 4)
- 400 g swede (rutabaga), net weight after peeling (about 500 g before peeling)
- 100 g red cabbage, shredded
- Fine salt, to taste
- 85 g unsmoked pancetta (or bacon as an alternative)
- 50 g unsalted butter
- 50 g double cream (or whipping cream if you prefer)
Equipment
- Medium saucepan for swede
- Small saucepan for cabbage
- Small frying pan for pancetta
- Small pan to brown butter
- Large mixing bowl and stick blender (or masher) to mash the swede
Instructions
- Peel and cut the swede into small cubes (about 2 cm). Place the cubes in a medium saucepan, add enough water to cover and a handful of salt (about 10 g). Bring to a boil, then simmer for about 40 minutes or until tender.
- While the swede cooks, shred the red cabbage and place it in a small saucepan. Add enough water to submerge the cabbage and a generous pinch of salt. Bring to a boil and simmer 5–10 minutes depending on how crisp or soft you like it. Drain and set aside.
- In a small frying pan, cook the pancetta without adding extra fat until it reaches your preferred crispness, about 8–10 minutes. Set aside on kitchen paper to drain.
- About five minutes before the swede is done, begin the beurre noisette. Put the butter in a small pan over medium heat. Let it bubble and sizzle, swirling the pan and watching closely. When the butter turns a rich brown and smells nutty, lower the heat and stir in the cream. Remove from the heat as soon as the cream begins to simmer.
- Drain the cooked swede and transfer to a large mixing bowl. Mash to your desired consistency using a stick blender or potato masher; some like a chunky Colcannon, others prefer a smoother purée.
- Fold in the drained cabbage, cooked pancetta, and the butter‑cream (beurre noisette) mixture. Stir thoroughly to combine. Adjust seasoning with salt if needed.
- Reheat briefly if necessary and serve hot as a side to your main course.
Notes
- Bacon can be used instead of pancetta if that’s what you have on hand.
- Double cream gives a richer result; swapping to whipping cream will slightly reduce calories and increase carbs per serving.
- Color effects: a teaspoon of bicarbonate of soda turns the cabbage blue/green; a small splash of vinegar makes it bright red. These are optional and for visual effect only.
Nutrition (per serving)
- Serving size: 1 portion
- Calories: 235 kcal
- Carbohydrates: 6 g
- Protein: 5 g
- Fat: 21 g
This Keto Irish Colcannon delivers creamy texture, savory pancetta, and the toasty complexity of brown butter. It’s a comforting, low‑carb side that pairs beautifully with roasted or grilled proteins and is ideal for special occasions or a cozy family meal.