The ever popular Corned Beef & Cabbage!
There’s only 4 days left until St. Paddy’s Day. Are you gearing up for a tipple or two to celebrate us lovely Irish people?
As you know I’ve been showcasing Irish food all week (new & recycled recipes) and to be fair, I didn’t think I could shove any more Irish food in one week’s blog but they just keep appearing! Today’s recipes are two stellar Irish classics, Cottage & Shepherd’s Pie (top) and one mighty fine adapted version, Vegetarian Shepherd’s Pie (bottom).
So far I’ve covered some really traditional Irish fare but one veg that doesn’t get a lot of attention in the States is the parsnip.
Here are two videos I did nearly 2 years ago (boy I’ve changed!) which show off this great veg. Since I was still getting used to the video stuff I may have left out my ‘healthified’ tips so here goes:
Olive Oil vs. Butter: it’s true parsnips love butter but your arteries and arse may not appreciate it as much. Olive oil contains the “good fats” and works just fine on those taste buds.
Honey vs. Sugar: parsnips are also partial to sugar but as we all now that’s a no-no as much as possible. Lean towards honey, agave, or even pure maple syrup to get the effect but without using refined sugars. Parsnips tend to be sweet on their own so you’ll be amazed how easy it will be not to use sugar.
Curry Powder: bloody good stuff on ’em!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.