Razzle Dazzle Recipes - Recipes for St.
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Root Vegetable Dumplings
From Sean Michael O'Rourke at 1076 -- A Michigan Bistro in Oxford. O'Rourke likes to serve these with grilled salmon and caramelized onions.
1 parsnip, diced
1 carrot, diced
1 cup diced rutabaga
1 large white onion, diced
1 large potato, diced
1 cup chopped mustard greens
3 shots Blackbush Irish Whiskey (or any brand Irish whiskey)
Lamb or beef stock
1/2 cup chopped parsley
2 tablespoons fresh thyme
3-4 cups of flour, (flour amount may very on moisture content in vegetable mixture)
Salt and freshly ground black pepper to taste.
Put vegetables and whiskey in stock pot and add enough lamb stock or beef stock to cover vegetables.
Cook until tender and liquid has evaporated.
Put in food processor and and puree.
Let cool to room temperature.
Add eggs, parsley, thyme, salt and pepper and enough flour to make a batter.
Bring about 4 cups lamb or beef stock to a boil and start dropping spoonful of dumpling mixture into liquid.
Simmer for 10-12 minutes or until dumplings are done. Remove from broth and place on plates.
Place grilled salmon on top and garnish with Caramelized Maple Onions
Per serving: 700 calories; 7 g fat (2 g saturated fat; 9 percent calories from fat); 127 g carbohydrates; 215 mg cholesterol; 240 mg sodium; 22 g protein; 10 g fiber.
Caramelized Maple Onions
1 white onion, thinly sliced
1/3 cup Irish Mist Whiskey
2 tablespoons maple syrup
Saute the onion until it has a nice caramel color, deglaze the pan with Irish Mist and maple syrup cook until moisture has evaporated.
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Graphic from Kim's Whim