St. Patrick’s day is the one day when I’m continually asked if I’m Irish; acquaintances, co-workers, even strangers. This must be the one day a year everyone notices my fair skin, freckles, green eyes and the reddish tint in my hair. I smile and inform them my family is Scottish… The most common responses I get? “Same thing,” “Close enough,” or “Oh…” followed by a blank stare. So even though it’s an Irish holiday, I’m making a Scottish dinner. Afterall, same thing? Close enough? Who can tell the difference?
Stemmed neeps, tatties and carrots
Baked ham (I couldn’t find a turkey ham, so I baked a regular ham for Hubster)
1 head of cabbage, 6 red potatoes, 3 turnips, 4 carrots, 1 small onion, 2 Tbs. mustard seeds, butter, fresh chopped parsley, water, salt, ham
Cut cabbage into 6 wedges, cube potatoes and turnips, slice carrots and mince onion. Bring 1 qt. of water, mustard seeds and onion to a boil. Add cabbage. Place steamer right above cabbage parsnips, potatoes and carrots. Boil and stem veggies until tender. Drain cabbage from the water. Toss neeps, tatties and carrots with a dab of butter and fresh parsley. Serve veggies with a hot baked ham (just kept it simple, rubbed it with salt and baked it).
*Try adding two slices of bacon or a small chuck of the ham to the water while boiling the cabbage. I sometimes will add a strip of turkey bacon, if there are no vegetarians partaking in the feast.
*Vegetarians should add a tsp. smoke flavoring to the water.
What’s your favorite St. Patrick’s Day tradition?