Demi
Tue, Dec-09-03, 03:43
Colcannon
Serves 4 – ECC 5g carbs per serving
This is based on the Irish recipe for Colcannon, which was originally a version of mash potatoes served in a fluffy pile with a well in the centre filled with melted butter.
Colcannon was just about one of the only things I missed from my pre-low carbing days. It was a tradition in our household to serve Colcannon with left-over turkey on Boxing Day, and we would often have it as an accompaniment to a crock-pot casserole.
After a bit of experimentation, this is my low carb version, and I can honestly say that I think that this is even better than the original version with potatoes :)
1lb/450g cauliflower
4oz/125g Savoy cabbage
4 spring onions
2oz/50g cream cheese
Butter
A couple of pinches of grated nutmeg
Put the cauliflower (whole or divided into florets) in a saucepan, pour over boiling water, cover and then simmer until tender. In the meantime finely chop the savoy cabbage and spring onions – the best way to do this is in a food processor. Then, lightly saute the cabbage and onions in butter for several minutes. Return to the food processor, along with the cooked cauliflower, adding the cream cheese and nutmeg, and then mix thoroughly. Lightly butter an oven-proof dish and then put in the mixture. At this stage you can add some grated cheese on top. Place in a pre-heated oven (200º C/400º F/Gas 6) for 15 minutes. Serve with a pat of butter on top:yum:
If you don’t use a food processor, make sure that the cabbage and spring onions are finely chopped, and the cauliflower is mashed almost to a puree.
Serves 4 – ECC 5g carbs per serving
This is based on the Irish recipe for Colcannon, which was originally a version of mash potatoes served in a fluffy pile with a well in the centre filled with melted butter.
Colcannon was just about one of the only things I missed from my pre-low carbing days. It was a tradition in our household to serve Colcannon with left-over turkey on Boxing Day, and we would often have it as an accompaniment to a crock-pot casserole.
After a bit of experimentation, this is my low carb version, and I can honestly say that I think that this is even better than the original version with potatoes :)
1lb/450g cauliflower
4oz/125g Savoy cabbage
4 spring onions
2oz/50g cream cheese
Butter
A couple of pinches of grated nutmeg
Put the cauliflower (whole or divided into florets) in a saucepan, pour over boiling water, cover and then simmer until tender. In the meantime finely chop the savoy cabbage and spring onions – the best way to do this is in a food processor. Then, lightly saute the cabbage and onions in butter for several minutes. Return to the food processor, along with the cooked cauliflower, adding the cream cheese and nutmeg, and then mix thoroughly. Lightly butter an oven-proof dish and then put in the mixture. At this stage you can add some grated cheese on top. Place in a pre-heated oven (200º C/400º F/Gas 6) for 15 minutes. Serve with a pat of butter on top:yum:
If you don’t use a food processor, make sure that the cabbage and spring onions are finely chopped, and the cauliflower is mashed almost to a puree.