Don’t let your Irish heritage fall by the wayside this Thanksgiving season; bring it to the table. We’ve collected three recipes from the Emerald Isle that are sure to add a festive flavoring to your fare. Try these in your kitchen, and let us know your favorite.
Mashed Carrots & Parsnips
With a texture similar to mashed potatoes, this flavorful and filling side is a favorite for family members both young and old.
INGREDIENTS
1 lb carrots, chopped
1 ¼ lbs parsnips, peeled and cut in cubes
½ cup butter, cut into pats
½ teaspoon nutmeg
½ teaspoon cinnamon
1 tablespoon heavy whipping cream or whole milk
salt and pepper to taste
PREPARATION
Bring a large pot of water to a boil. Place the carrots and parsnips inside. Reduce heat and allow to simmer for 20 minutes or until tender. Drain and return to the pot. Use a potato masher or handheld blender to mash the carrots and parsnips. Add the butter, spices, salt, pepper, and cream or milk. Stir until soft and well blended. If the mixture is too thick, add more cream or milk.
Irish Boxty
An Irish classic, this simple recipe for potato cakes—which includes both mashed and raw, grated potatoes—is sure to become a household favorite.
INGREDIENTS
1 cup of mashed potatoes (leftovers make an easy option)
1 ½ cups raw potato, grated
1 cup onion, finely chopped
1 egg, lightly beaten
1 ½ – 2 cups all-purpose flour
1 cup whole milk
olive oil
scallions, chopped (for garnish if desired)
PREPARATION
Combine the mashed potatoes, raw potato, and onion. Add the egg and mix thoroughly. Slowly alternate adding flour and milk being careful not to overmix. You may need more or less of these two ingredients to create the desired dough-like consistency. Create patties out of the mixture, place on a plate and set aside. Heat 1 teaspoon olive oil in a frying pan over medium heat. Add a patty (or multiples, if your pan allows) and cook until golden brown on the bottom side. Flip the patty and repeat on the opposite side. Top with chopped scallions, if desired. Serve warm.
Minty Fresh Peas
This dish is often served with fish or lamb, but also makes a tasty Irish-inspired addition alongside turkey and ham.
INGREDIENTS
1 package frozen peas
1 tablespoon fresh mint, finely chopped
2 teaspoons sugar
1 tablespoon butter
PREPARATION
Place the first three ingredients in a large saucepan, cover with water, and bring to a boil. Cook for 5-7 minutes, or until peas are tender. Drain and stir in butter. Serve warm.
I had the minty peas on a trip to Ireland. I can’t say they are my favorite but they were ok. I am of Irish lineage. My grandmother made many dishes and I will say boxty was my favorite.
I am about 1/4 Irish & the dishes look NUMMY but only can eat the carrots/parsnips dish or the peas – allergic to wheat & potatoes!!
Minty peas are better when you add a touch of honey as opposed to sugar and they need a touch of salt of the sweet is too much. They taste more earthy that way instead of like sugared peas with mint.
This comment goes for all three of the recipes. It is just so nice to have something delicious and vegetarian. Thank you!
I live in Wisconsin USA & really like the sound of your potatoe recipe. I AM going to make this soon. I am looking forward to that day. Thanks so much
Sound so good I’ll be doing this for my thanks giving dinner
I put onion and bell pepper in mine and fry .we love them.