Vegetarian St. Patrick’s Day Recipe and local soda bread ideas!

I have been a vegetarian since age 16. On my first vegetarian St. Patrick’s Day, it was clear that the traditional American St. Patrick’s Day dinner would not work. I tried a few options but didn't love any of them. About fifteen years ago, my mother found a recipe for colcannon from Johnson and Wales in the newspaper. The vegetarian recipe for colcannon for St. Patrick’s Day on their site is different than the one I have saved in my email and will be posting below. Unlike many colcannon recipes you will find online, both of these have no chicken stock or bacon.

I recommend pairing your Irish, vegetarian St. Patrick’s day meal with Guinness (vegan!) and Irish Soda Bread. I’ve had good luck with the soda bread from Wegman’s, Whole Foods, and Guarino Pastry Shop. I asked for input on the Westwood Patch's Facebook page, and readers also suggested Roche Bros and Blue Moon in Medfield for soda bread.

Three-onion carrot colcannon
1 pound curly kale or cabbage, washed with stems/cores removed (I prefer kale)
2 pounds Russet or Yukon Gold potatoes
1 carrot, peeled and sliced
1 leek, white part only, that has been cleaned and chopped
1/2 bunch chives, diced fine
1 bunch scallions, diced fine
1 clove garlic, minced
1 and 1/2 cups milk
1/2 stick butter (2 oz.) (I recommend going authentic and getting Kerrygold butter, the kind with herbs is extra nice)
Salt and black pepper to taste
1 pinch ground mace, nutmeg or thyme
2 tablespoon parsley, chopped
1/2 stick butter (2 oz.)

1. Shred the cabbage into fine strips. Place into a pot, cover with
salted water and simmer until tender, about 20 minutes.
2. Peel and quarter potatoes. Place in a saucepan and cover with cold
salted water. Add the carrots and bring the pot to a boil and cook, 20
minutes, or until done. Strain off water. Let the potatoes and carrots
dry, and then hand mash.
3. Meanwhile, combine the washed and chopped leeks and with the
chives, scallions, garlic, milk and 2 ounces of butter in a saucepan
and heat on a low burner.
4. Drain the cabbage and add to the milk. Cook a few minutes more and
then slowly add the warmed milk mixture to the mashed potatoes and
carrots while mixing to a creamy consistency.
5. Season with the salt, pepper, and mace. Then stir in the chopped
parsley and mound the mixture in a serving dish or bowl. Make a hollow
in the center and fill with the remaining butter. Serves 4 to 6.

How do you celebrate St. Patrick’s Day? Would you be interested in more vegetarianing in Westwood posts?