Your Cart is Empty

5 min read

This week’s recipes are focused around St. Patrick’s Day, since it will be celebrated next week and I know some of you are probably starting your celebrations this weekend or planning your menu for next week already! Because on March 17th, aren’t we all a little bit Irish?!

Enjoy making these easy Irish recipes featuring items from this week’s Vegetable bundle!


Irish Buttered Carrots

Created by: Ian Knauer

Slieve na Mbam is the name of a regional Irish dish of carrots cooked in cream and butter.



1lb carrots, peeled and trimmed

3 TBSP unsalted Irish butter

Kosher salt

Freshly ground black pepper

1 TBSP fresh thyme leaves

1 TBSP celery leaves or flat-leaf parsley leaves


1. In a steamer basket set over simmering water, steam the carrots, covered, until tender, about 15 minutes. Transfer the carrots to a serving dish.

2. Melt the butter, then toss with the carrots along with 1/2 teaspoon each salt and pepper. Sprinkle the carrots with the thyme and celery leaves. Serve.


Vegan Irish Stew

Created by: Sam Turnbull

Perfect for St. Patrick's Day. Hearty vegetables in a rich, earthy, thick stout beer broth. It's a stick to your ribs kinda stew!



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) vegan stout beer

3 carrots peeled and cut into chunks

2 parsnips peeled and cut into chunks (optional)

8 oz mushrooms quartered

2 potatoes and cut into chunks

½ cup tomato paste

2 bay leaves

2 tsp brown sugar

1 tsp dried thyme

¾ tsp salt

½ tsp ground pepper


1. Please note that some people find this recipe bitter. I love the bitter taste, but if you do not like bitter flavors here are my tips: make sure you use a beer you like the flavor of, if you don't like it before it goes in the soup, you won't like it in the soup. You can start with less beer to taste or replace the beer completely with a vegan beefless broth. If you find the finished soup too bitter try adding fat such as 1 - 2 tablespoons olive oil, or vegan butter and some sweetness such as 1 - 2 tablespoons brown or white sugar, agave, or maple syrup.

2. Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown about 5 minutes.

3. Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom. Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out.

4. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and enjoy hot. Allow leftovers to cool and store covered in the fridge for up to 5 days.


Irish Parsnip Soup

Created by: Sarah - Curious Cuisiniere

Irish Parsnip Soup is creamy and comforting with a hint of curry spice and a light sweetness from apples.



1 TBSP unsalted butter

1 lb parsnips, peeled and chopped

1 lb apples*, peeled and chopped

1 onions, chopped

2 tsp curry powder

1 tsp cumin

1 tsp ground coriander seeds

4 cup chicken or vegetable stock (we prefer low sodium)

½ cup heavy cream, room temperature

Salt and pepper (to taste)


1. In a medium soup pot, melt the butter.

2. Add the parsnips, apples, and onions. Sauté over medium heat for 5-7 minutes, until the vegetables have softened slightly.

3. Add the curry powder, cumin and coriander. Mix well and cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

4. Add the stock and bring the mixture to a simmer. Reduce the heat and simmer for 20-30 minutes, until the parsnips are very soft.

5. Remove the soup from the heat and puree it with an immersion blender, or by transferring the mixture to the bowl of your stand blender.

6. Add the cream to the pureed soup. Taste and adjust the salt and pepper, as needed.

7. Return the soup to a low heat and warm the soup gently, without boiling, until heated through.


Celeriac Irish Champ

Created by: Livestrong Recipes

Native to Northern Ireland, champ typically consists of potatoes blended with scallions. But we’re putting a twist on this classic by using celeriac — commonly known as celery root — instead. High in fiber, potassium and magnesium, celeriac is also an excellent source of phosphorous.



2 cups Celeriac, raw

1 clove garlic

1/2 cup 2% Milk

1/4 tsp Kosher Salt

3 medium scallions

1/4 tsp Ground Black Pepper


1. Bring a small pot of water to a boil.

2. Peel and quarter the celeriac and boil about 15 minutes, then remove and drain.

3. Use a ricer to mash celeriac.

4. Warm in a pot over medium-low heat, add minced garlic, milk, scallions, salt and pepper and reduce until the liquid has disappeared.

5. Adjust seasoning and serve.


Garlic Cheddar Herb Irish Soda Bread Created

by: Oh Sweet Basil

Garlic, cheese and fresh herbs liven up the classic Irish Soda Bread and with no yeast, it's a cinch to make!



4 Cups Flour, plus 2 TBSP

1 1/4 tsp Salt

1 tsp Baking Soda

1 tsp Sugar

2/3 Cup Cheese, Shredded Sharp

2 Cloves Garlic, minced

1 tsp Rosemary, Fresh, chopped or 1/2 tsp dried

1 tsp Thyme, Fresh, or 1/2 tsp dried

4 TBSP Butter, cold

1 Egg, Large, whisked

1 3/4 Cup Buttermilk


1. Preheat the oven to 425°.

2. In a large bowl, whisk together the flour, salt, baking soda and sugar.

3. Add the cheese and herbs and toss to coat.

4. Break the butter up into the flour and using your hands, pinch and mix the flour in until it resembles a grainy texture.

5. Make a well in the center and add the egg and buttermilk.

6. Use a wooden spoon to stir it together then switch to your hands and knead the dough gently just until it forms a ball.

7. Butter a skillet, dutch oven or cookie sheet and place the dough on top.

8. Use a knife to cut a cross in the dough, only about 1/2" deep and then bake for 35-40 minutes or until the top is brown and the bread sounds hollow when tapped.

9. Remove from the oven and serve hot and fresh.


Recipes curated by Lauren Granville

Leave a comment

Comments will be approved before showing up.