With an Irish last name of Powers, I grew up eating corn beef and cabbage on St. Patrick’s Day. I used to love the saltiness of corned beef, but now limit my red meat intake. Why not make a bowl of Irish veggies for this festive meal! I was delighted how filling a bowl of Savoy cabbage, carrots, celery root, pickled spices, with a dash of Celtic salt could be! Happy St. Patrick’s Day my friends!
St. Patty's Day Veggie Bowl
Servings 4
Ingredients
- 3 carrots peeled & chopped
- 4 celery stocks chopped
- 1 celery root bulb peeled & chopped
- 3 large Japanese sweet potatoes peeled & chopped
- 15 pearl onions peeled & left whole
- 1 whole Savoy cabbage head leaves cut into quarters
- 4 tbsp pickling spice
- 2 tbsp pastured (grass-fed) butter or olive oil
- parsley for garnish
- celtic sea salt to taste
Instructions
- Chop all vegetables and place in a stock pot, covering with water (about an inch above).
- Add in pickling spice (typically a mixture of coriander, mustard seed, allspice, dill, cloves, and bay leaves if you are unable to find at the store in one jar).
- Turn the heat to medium-high and cover. Once the water starts to boil, set a timer for 20 minutes and let it continue to boil.
- Once 20 minutes of boiling is up, drain vegetables with a colander.
- Return the drained vegetable mixture to the stock pot and mix in pastured butter and celtic sea salt to taste.
- Scoop vegetables out into individual bowls optionally garnishing with parsley for added green. Happy St. Patrick's Day!
