Feeling left out that you don’t have veggies for St. Patrick’s Day? If you want to make your corned vegetables heartier, add (smoked) tempeh or tofu, or if you eat wheat seitan. Or serve those on the side.
I hope that you will be pleasantly surprised. Don’t just make it for this holiday. Make it anytime this spring when you want fresh, tasty vegetables from your pressure cooker or Instant Pot.
“Corned" Spring VegetablesI made this dish for a cooking demonstration on St. Patrick's Day at Laguna Farm. These were mighty tasty vegetables. Corning has to do with the spices, not corn. Use the ones that you like, and omit the ones that you don't like.
- 1 to 2 cups sliced onion
- 1 to 3 cloves garlic or 1 stalk green garlic sliced
- 2 to 3 carrots peeled, cut on the diagonal
- 2 to 3 red potatoes diced or cut into chunks
- 1/2 cup vegetable stock
- 3 to 4 medium turnips sliced with their tops, sliced
- 1 bunch radishes bulbs cut into quarters, tops sliced
- 2 cups sliced cabbage
- 2 tablespoons coriander seeds
- 1 to 2 teaspoons mustard seeds
- 1/2 teaspoon black peppercorns
- 1 cinnamon stick
- 1/2 teaspoon dill seeds optional
- 1 to 2 tablespoons Dijon mustard
- Sauté the onion in a pressure cooker for 1 minute. Add the garlic and sauté another minute. Add the carrots, potatoes and stock. Bring to pressure for 2 minutes. Quick release the pressure. Open the lid, tilting it away from you.
- Add the remaining ingredients, except mustard, and more stock, if necessary. Lock the lid back on the cooker and bring to pressure for another 2 minutes. Quick release the pressure. Open the lid, carefully turning it away from you. Stir in the mustard. Add salt and pepper, to taste.