Saturday, March 8, 2008


Beggermans stew (recipe in the comments)
Irish-style salad with Shanagarry cream dressing
Soda bread

Hot tea
We're finally back to our continuation of the St. Patrick's Day season! We had to take a week off as we had a backlog of meals to make, but we're back on track now! This is our favorite vegetarian Irish meal. It's a root vegetable soup that we make with a mixture of broth and beer as the base. Yum yum. This is the same salad from our Christmas feast - yes, it is that special. This dressing is out of this world! And, of course, who could turn down soda bread. What a treat! We bought our seasonal 12-pack of Harp today and are ready to enjoy! We're ready after two winter hike/walks AND some sledding today in temps well below freezing. March in Michigan can make you earn your supper! Sadly,while tonight's soup was wonderful in most ways, my hand was FAR to heavy on the pepper and it was very spicy. So SAD! We'll ahve to make it again soon to recover.

Prep Notes
Difficulty: Moderate
Chopping: Rutabaga, onion, peel potatoes, parsley, lettuce, radish, scallion
Time: 45 minutes
Make ahead: The soup saves well, but the veggies do absorb a lot of broth.

J: "We're SPICY beggars!"
M: "Delicious, but too much spice isn't very Irish."

1 comment:

J said...

Beggarman's Stew - M & J, (Inspired by Darina Allan)
Serves 6 hungry people

2 rutabegas (approx. 2 lbs. before peeling)
3 large onions
12 small potatoes (not new potatoes—small fist size)
4 cups any stock (e.g., vegetable)
1 12 oz. bottle beer, ale, etc. (we used a lager, but Guinness would probably be fabulous)
salt and pepper
1 bunch curly parsley, chopped
1/2 bunch watercress, chopped (optional)

Peel rutabagas, cut into “thick fingers.”

Peel onions, slice into thick rings or half rings.

Peel potatoes and cut into halves.

Mix onions with rutabagas and put into base of large pot, and cover with potatoes. Add salt and pepper as desired.

Add broth and beer, bring to a boil (have faith that this is enough liquid; the veggies yield a lot!).

Cover and simmer until vegetables are almost cooked (~ 15 minutes).

Just before the end of cooking, add chopped parsley and watercress, if using.