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This Week’s Vegetable Recipe Blog Feature: Irish Inspired Dishes!
With Monday being St. Patrick’s Day, this week’s blog is themed around eating Irish while enjoying your local in-season vegetables! Whether you are hosting a party or cooking for your family, these recipes are easy, delicious, and have us all feeling a little “Irish.”
Did you know? Just like here in Halton, seasonal vegetables play a big role in Irish cuisine, with farmers and chefs alike celebrating the bounty of each season. Whether you’re enjoying hearty root vegetables in the winter or fresh asparagus in the spring, there’s always something delicious to be found in Ireland’s gardens and fields.
Looking for more ways to celebrate green? Be sure to check out our Instagram feed on Friday for a delicious and local green drink recipe to add to your celebrations!
Whether you are Irish or not, I hope you enjoy this week’s inspiration!
Happy Cooking & Happy St. Patrick’s Day to all of you celebrating!
Recipes
Irish Turnips with Caramelized Onion
Created by: Bergy
Turnips became popular in Ireland during the great famine and have remained a staple. This combination of turnip and onion is easy and economical.
Ingredients
- 2 lbs turnip, peeled and cut into ¾-inch cubes
- Salt and fresh ground pepper
- 4-8 TBSP butter
- 1 lb onion, chopped
- 2-3 TBSP olive oil
- Finely chopped parsley (for garnish)
Instructions
- Heat olive oil in a heavy skillet, add onions, and cook over low heat for about 45 minutes until golden and caramelized.
- Meanwhile, boil the turnips in salted water until soft, then drain and mash well with butter.
- Stir in caramelized onions, adjust seasoning, and serve hot.
Vegetarian Irish Stew
Created by: Sam Turnbull
Perfect for St. Patrick’s Day, this hearty stew features a rich, earthy stout beer broth.
Ingredients
- 2 TBSP olive oil
- 2 ribs celery, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2-4 cups vegetable broth
- 1 can (473ml) stout beer
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped (optional)
- 8 oz mushrooms, quartered
- 2 ½ cups baby potatoes, halved
- ½ cup tomato paste
- 2 bay leaves
- 2 tsp brown sugar
- 1 tsp dried thyme leaves
- ¾ tsp salt
- ½ tsp ground pepper
Instructions
- Heat a large pot over medium-high heat. Add olive oil, then sauté celery, onion, and garlic until onions become translucent.
- Stir in flour and cook for a minute, then add 2 cups vegetable broth, scraping up bits from the bottom.
- Add beer, remaining vegetables, tomato paste, and spices. Bring to a simmer and cook for 10–15 minutes until veggies are tender.
- Remove bay leaves and serve hot.
Irish Potato Pie
Created by: Holly Gray
A hearty, comforting dish perfect for St. Patrick’s Day.
Ingredients
- 2 ½ lbs russet potatoes, cubed
- 2 tsp sea salt
- 2 large garlic cloves, minced
- 2 TBSP butter
- 1 egg
- ½ cup shredded Parmesan cheese
- 1 tsp dried oregano
- ½ tsp sea salt
- ½ tsp black pepper
- ½ cup Panko breadcrumbs
- 2 TBSP cornmeal
Instructions
- Preheat oven to 350°F.
- Boil potatoes with salt and garlic until fork-tender, then mash with butter.
- Mix egg, Parmesan, oregano, salt, black pepper, and breadcrumbs in a separate bowl.
- Combine with mashed potatoes, then press into a greased 9-inch pie pan sprinkled with cornmeal.
- Bake for 45 minutes until golden brown.
Irish Roast Parsnip & Carrot Recipe
Created by: Irish Central
A classic side dish enhanced with honey and thyme.
Ingredients
- 4 parsnips, peeled and chopped
- 4 carrots, peeled and chopped
- 2 TBSP olive oil
- 1 TBSP honey
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss vegetables with oil, honey, thyme, salt, and pepper.
- Roast for 25–30 minutes until tender and browned.
- Serve as a side with your favorite entrée.