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  Not Quite Traditional Boiled Dinner (no meat!)



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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.