St. Patrick’s Day is coming. It’s the one day a year when all of us Americans show our Irish pride, claim to be Irish, and drink ourselves stupid. We all also eat a boat load of corned beef & Cabbage, because, you know, that’s all they eat over their really. Or so we all seem to think.
Chuck & I went to Ireland in 2012, so I think I’m a pretty reputable source when I tell you that’s not the case. They have some really amazing food over there, especially the dairy; the ice cream, and cheese is to freaking die for. I also had some pretty amazing seafood, and of course soups, stews, and beer.
- 1 tbsp extra virgin olive oil
- 2 parsnips, peeled & cut into chunks
- 1 turnip, peeled & cut into chunks
- 1 carrot, peeled & cut into chunks
- 1 tbsp butter
- 1 onion, chopped fine
- 1 celery stalk, chopped
- 1 russet potato, peeled & cut
- into chunks
- 4 cups vegetable stock
- ½ cup cream
- Salt & Pepper to taste
- Preheat the oven to 400 degrees.
- Drizzle the parsnips, turnip, and carrot with oil and place in the oven for 25-30 minutes, until they have become soft, and caramelized.
- In a large thick bottomed sauce pan sauté onion, and celery with butter until they have softened (3-4 minutes).
- Add the potato and roasted veggies to the pan. Add the stock and bring to a boil, then reduce to a simmer and cover. Let it simmer for about 30 minutes, until the potatoes are soft, stirring occasionally.
- Using an immersion blender or in batches puree the contents until smooth, then return to the pan and stir in the cream over low heat.
- Adjust seasonings and serve immediately.