The best Seasonal Irish Food to eat in March

Roasted Root Vegetables with herb yogurt and hot honey

Now that it’s March our our lovely green island is beginning to wake up. More local produce is beginning to appear in our Farmer’s markets and on shop shelves. Mostly root vegetables but also some lovely early wild garlic, dandelions and the first of the rhubarb. A foraging trip for spring greens like wild garlic, early nettles and dandelion leaves is always great fun. You can make them into a delicious soup, risotto or pesto. Root vegetables are always so convenient and store so well too. There are so many possibilities from mash to soup and roasted vegetables.

Here are some beautiful recipes that I have to use seasonal produce at its best.

Celeriac: Chicken and Mushroom Casserole with celeriac mash

Beetroot: Beetroot, Orange and Radish salad with Feta and fennel

Rhubarb: Rhubarb Bread & Butter Pudding

Kale: Spaghetti aglio e olio with kale and mushrooms

Parsnip: Roasted roots with herb yoghurt and home-made hot honey

Leeks: Salmon With Leeks And Wilted Sesame Greens

Cauliflower: Whole Roasted Golden Cauliflower with tahini sauce

Wild Garlic: Wild Garlic and Mushroom steamed sandwiches

Dandelions Leaves: Spring Greens Risotto

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