Here's an Irish recipe vegetarians can enjoy on St. Patrick's Day next week, courtesy of Vegetarian Times. I made this for the holiday last year, and it was a hit!
Ingredients:
- 1 T. vegetable oil, divided
- 8 oz. button or shiitake mushrooms, halved
- 2 cloves garlic, minced (2 t.)
- 1 c. diced onion
- 3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
- 3 medium carrots, peeled and sliced
- 2 small parsnips, peeled and sliced
- 1 ½ t. tomato paste
- 1 15-oz. can crushed tomatoes
- 1 ½ c. vegetable broth
- 2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
- ½ cup lager beer
- 1 ½ T. all-purpose flour
- 1 cup shredded cabbage
- 2 Tbs. chopped parsley
Method:
1. Heat 1/2 T. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 T. oil to pot. Add onion, and cook 5 minutes or until translucent. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
1. Heat 1/2 T. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 T. oil to pot. Add onion, and cook 5 minutes or until translucent. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
2. Add lager, flour, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.
Serves 6.
Serves 6.
