Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 head green cabbage, quartered 1 pound full-size carrots, cut into chunks 4 parsnips, cut into chunks 2 sweet onions, quartered 3 pounds small red potatoes, whole 3 ribs of celery, cut into chunks 4 bay leaves 12 black peppercorns 1 teaspoon sea salt 4 whole cloves |
In a large pot place potatoes, bay leaves, peppercorns, salt and cloves—just cover with water. Cover and bring to a boil, place steamer basket on top of potatoes, put in all the other veggies, placing the cabbage wedges on top. Cover and cook until potatoes and parsnips test done. Remove to a warm platter, arranging vegetables together in piles. Serve immediately with horseradish-laced sour cream, Irish Soda Bread and a good dark beer. Serves 4-6. |
