Hearty Irish Vegetables with Mustard Dill Sauce - Plant-Based, Oil-Free, Vegan, Recipe

Winter is made for hearty Irish fare like the simple boiled vegetables in this one-pot dish.  Cabbage, turnips, potatoes, and carrots are steamed until tender.  Then a quick sauce is made with the delicious pot-broth simply by adding fresh dill and a good amount of Dijon mustard.  This satisfying dinner is great on its own, but you can enjoy leftovers over steamed barley or Irish Colcannon.

MEDIUM                  Servings: 8                  Ready In: 70 minutes 

 Irish Boiled Cabbage and Potatoes with Mustard Dill Sauce - Healthy, Plant-Based, Oil-Free, Gluten-Free, Budget-Friendly, Vegan Recipe

Irish Boiled Cabbage and Potatoes with Mustard Dill Sauce - Healthy, Plant-Based, Oil-Free, Gluten-Free, Budget-Friendly, Vegan Recipe

 The humble ingredients of Irish cooking:  Cabbage, potatoes, turnips, and carrots provide hearty satisfaction, balanced nutrition, and make for a budget-friendly dinner

The humble ingredients of Irish cooking:  Cabbage, potatoes, turnips, and carrots provide hearty satisfaction, balanced nutrition, and make for a budget-friendly dinner

  Chef's Steaming Tip:   Layer the turnip and carrots on the bottom of the pot, to create a "bed" for steaming the cabbage and potatoes.  These root vegetables will hold up (and won't fall apart like potatoes) in case you overcook.

Chef's Steaming Tip:  Layer the turnip and carrots on the bottom of the pot, to create a "bed" for steaming the cabbage and potatoes.  These root vegetables will hold up (and won't fall apart like potatoes) in case you overcook.

 When the vegetables are done steaming, you'll use the flavored broth in the bottom of the pan to make a delicious, mustard dill sauce.  This is a common technique from classic French cooking, where you make a pan sauce from the juices left after cooking.

When the vegetables are done steaming, you'll use the flavored broth in the bottom of the pan to make a delicious, mustard dill sauce.  This is a common technique from classic French cooking, where you make a pan sauce from the juices left after cooking.

 Drizzle the sauce over the steamed vegetables before serving.  The light, oil-free sauce is full of complex flavor

Drizzle the sauce over the steamed vegetables before serving.  The light, oil-free sauce is full of complex flavor

Ingredients

1 head cabbage
3 turnips
3 medium carrots
5 red potatoes
2 bay leaves
2 sprigs thyme (or 1 teaspoon dried thyme)
¼ cup Dijon mustard
¼ cup fresh dill, chopped
¼ teaspoon ground black pepper
Salt, to taste


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Irish Boiled Cabbage and Potatoes with Mustard Dill Sauce - Healthy, Plant-Based, Oil-Free, Gluten-Free, Budget-Friendly, Vegan Recipe Pin

Procedure

To Steam the Vegetables:  Peel off the outer leaves of the cabbage.  Keeping the core in, cut in half, then quarters, then cut into large wedges.  Peel and trim the turnips and carrots.  Cut into large baton-like pieces, a couple inches long.  Scrub the potatoes and cut into large wedges, about the same thickness as the carrot and turnip.

In a large pot, place the bay leaves and thyme.  Layer the carrots and turnips to create a veggie "steamer basket".  Lay the potato wedges and cabbage on top.  Add enough water just to cover the carrots and turnips, about, about 4-6 cups.  Cover the pot and heat over high heat.  Bring to a boil, then reduce to a simmer.  Simmer until the potatoes and cabbage are tender but not falling apart, about 10-15 minutes.

  Chef's Tip:   Be sure to fish out the bay leaves and thyme stalks before making your Mustard Dill Sauce.  The leaves of the thyme should have naturally fallen off during the cooking.  If not, take a moment to strip off the thyme leaves and use in the Mustard Dill sauce

Chef's Tip:  Be sure to fish out the bay leaves and thyme stalks before making your Mustard Dill Sauce.  The leaves of the thyme should have naturally fallen off during the cooking.  If not, take a moment to strip off the thyme leaves and use in the Mustard Dill sauce

Using a slotted spoon, carefully remove the cabbage, carrots, turnips, and potatoes from the pot and place into a serving dish.  Fish out the bay leave and thyme stalk (if you used whole thyme sprigs) and discard.  Add in the Dijon mustard, chopped dill, and black pepper.  Use a fork or whisk to emulsify until thoroughly combined.  Taste to adjust seasoning and more salt or mustard, if you prefer.

Pour the Mustard Dill Sauce over the vegetables and serve.

Chef’s Spicy Tip:  For even more of a kick, you can Whole Grain or German-style (Horseradish) mustard in this recipe.  For less of a kick, you can swap out half of the Dijon mustard for traditional yellow.

Chef’s Potato Tip:  Using thin-skinned red potatoes means you don’t have to peel them.  Simply scrub the skins well to remove any excess grit.  You can also use waxy Yukon Gold or fingerling potatoes for this recipe.

Yield: 12 cups vegetables and ½ cup Mustard Dill Sauce
 


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (12.5 ounces).

Calories 154.35
Calories From Fat (5%) 7.91
% Daily Value
Total Fat 0.95g 1%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 220.72mg 9%
Potassium 1156.22mg 33%
Total Carbohydrates 34.03g 11%
Fiber 7.38g 30%
Sugar 3.76g
Protein 5.26g 11%
Calcium 94.19mg 9%
Iron 102.43mg 569%
Vitamin A 5322.93IU 106%
Vitamin C 20.34mg 34%


Need something quick and healthy for dinner? Make this plant-based Italian Lentil Bowl. Vegan Chef Katie Simmons shows you how to cook an oil-free, fat-free saute of vegetables and gives tips for quick recipes. More at: www.plants-rule.com