Thursday, March 8, 2012

St. Patrick's Day Pan Roasted Root Vegetables

These Pan Roasted Root Vegetables Bring Tears To Darby O'Gill's Smilin' Eyes!

Pan Roasted Root Vegetables - Rutabaga, Turnips &
Cabbage with Boiler Onions and Carrots
There’s more than one way to skin a Killarney cat!

What do you think of when you think of roasted vegetables these days? When I think about roasting, I think of high temperatures and ovens. St. Patrick’s Day Pan Roasted Root Vegetables are as far away from the oven method as the highlands to the sea.

Since it’s already spring in Hell, Texas (aka Houston), I want to use my oven as little as possible for as short of a time as possible. St. Patrick’s Day Pan Roasted Root Vegetables treat you to a taste
extravaganza without heating the kitchen and putting Cook in a tizzie! Save that tizzie for the Bushmill’s, lassy!

We’ll fillet that cat in no time atall! Making pan roasted root veggies is so simple! I love corned beef, but never factor in enough days to make my own. I don’t care for all the additives in store bought, so I devised a method of using a regular brisket with pickling spices that marinates the brisket overnight. You cook it in the crockpot and in no time atall, you have delicious Un-corned Beef Brisket for the askin’.

Yes, I cook the Un-corned Beef outside. I can't stand to have the cooking smells lingering in the house these days and cooking outdoors efficiently solves the problem. Great food, no smells. Good eats! Happy, happy cook.

But you have something precious – more precious than the Un-corned Beef you've just cooked – it’s the mighty braising liquid that develops as a result of cooking the beef! I call it liquid gold and use that braising stock as a poaching liquid to steam the root veggies (rutabagas and turnips) as well as the green cabbage.

By steaming the veggies: rutabaga, turnips and cabbage, you retain most of their nutrients. What does escape gets incorporated back into the rich broth and the rich broth gets used as a pan gravy to serve alongside the pan roasted vegetables and un-corned beef! Perfect! Nothin' is lost.

You don’t heat the kitchen. You don’t cook at ultra-high temperatures. Your veggies are crisp on the outside and tender, creamy and succulent on the inside. It’s a winner, winner, clover dinner, deary!

St. Patrick’s Day is almost a national holiday in our house. This picture of the boys is homage to our dearly departed. That's Daddy's martini set and Granddaddy's old fashioned glasses with a wee dram of the Bushmill's Daddy loved.

Our little Irish daddy and mostly English mama!
Our dad, the “Boys” granddaddy, was such a little Irishman. His granddaddy was born in Dublin and came over around the time of the great potato famine in Ireland. He built ships – and was called a shipwright in those days.

And we always heard great stories about him and Daddy’s father. Daddy’s father owned a bar called the InterUrban Buffet in downtown Houston on Texas Avenue, across from the Rice Hotel. Daddy used to tell me he was a Daymon Runyon character! I wished I’d known him.

Ok, back to our Pan Roasted Root Vegetables! Don’t be afraid to try pan roasting pre-steamed veggies of all kinds. You cook the cabbage the same way as the rutabagas and turnips and you can see how pretty it caramelized! Pan roasting is not just for root veggies anymore.

And yes, you DO see Irish Soda Bread in this picture below. It’s low carb although it is not gluten free. I made this during the day when I was still eating wheat and not fearing soy as much, but for those of you who still eat wheat might enjoy the recipe, I will be posting about it next.

Stay tuned!!

St. Patrick’s Day Pan Roasted Root Vegetables

Serves 4-6
Prep Time – 10 Minutes
Inactive Cook Time – 10 Minutes
Cook Time – 20 Minutes
Difficulty – Easy!

1 Medium Rutabaga
2 Medium Turnips
½ head Cabbage
3 Tbsp Grease (from Un-corned Beef 

    Brisket or Bacon Grease)
    (OR 3 Tbsp Unsalted Butter or Ghee)
Kosher Salt
Freshly Ground Black Pepper
Pickled Pepper Sauce, optional
Horseradish Sauce, optional

Peel and cut root vegetables into eighths by cutting them in half lengthwise, then cutting each half into quarters and then into eighths. Slice the cabbage into about 1” slices. Cut the outter portion of cabbage in half to have two small wedges.

Remove stock from Un-Corned Beef Brisket after it’s finished cooking. Separate the fat from the broth. Reserve the fat for pan searing the root veg and for future cooking. This tastes beautiful as a cooking fat for many types of veggies and it’s mostly mono-unsaturated fat. Don’t buy into the low fat nonsense!

Pour the broth into the bottom of a large pan like a Dutch oven and fit a steamer over the pan that can be covered to hold in the steam. My Dutch oven has a steamer and a lid section.
Bring the broth to a boil and place the rutabagas and turnips into the steamer. Cover and steam until al dente (about 7-10 minutes). Remove and place cabbage into steamer basket. Steam for 3-5minutes. Remove.

Over med-high heat a sauté pan with about 3 tablespoons of Un-corned Beef Brisket fat.  Sautee root veggies in batches. Don’t overcrowd them because you want to brown them, not steam them at this point. (Note: If you don't have any fat from the brisket, use bacon grease or butter or ghee. They will all work and taste delicious. Even olive oil will lend a nice flavor.) 

Cook for about 3-4 minutes per side - don't move them while they are browning! Once done, remove to a baking sheet with a wire rack on it. Place in a warm oven to hold them while you complete the pan roasting. I do each vegetable group separately. I make the cabbage first and finish with the turnips.

Serve with Un-Corned Beef Brisket, stewing veggies (boiler onions and carrots), broth, and Low Carb Irish Soda Bread. It’s meal fit for Darby O’Gill and the little people.

Horseradish Sauce (optional)
Serves - 4-5
Serving Size – 2 Tbsp
Prep Time – 5 Minutes
Cooking Time – None! Wooohooo!
Difficulty – Easy

2 Tbsp Sour Cream
2 Tbsp Greek Yogurt
4 Tbsp Horseradish, Cream Style
2 Tbsp Heavy Cream
Kosher Salt
Fresh Ground Black Pepper

Mix all ingredients together until well incorporated. Season to taste with a pinch of salt and freshly ground black pepper. Adjust the heat of the horseradish to your preference. If desired, you may use fresh horseradish that peeled and pulverized to a smooth puree in the food processor or blender.

Nutritional Information

Nutritional Label - Full Recipe Pan Roasted Root Vegetables

Nutritional Label - Single Serving Pan Roasted Root Vegetables

Nutritional Label - Full Recipe Horseradish Sauce

Nutritional Label - Single Serving Horseradish Sauce

SusieT’s Notes:I give these four forks because who would miss French fries with pan roasted root veggies around?! They really hit the spot with the un-corned beef brisket and they make incredible un-corned beef hash the day after! Believe me when I say you will never miss the potatoes in this St. Patrick's Day dinner.

We do something a little unconventional and serve the pan roasted root vegetables and un-corned beef brisket with horseradish sauce. And if you’re making a Reuben from leftovers, nothing tastes better than red horseradish sauce. So it’s a natural condiment for this dinner.

Also, the cabbage tastes great with a little pickled pepper vinegar splashed on it! It adds a zing and a bite that brings out the nutty sweetness of the cabbage.


  1. Thanks Jen! You probably already do this to your veggies! I just figured it out because I wanted a way to preserve more of the veggies vitamins and nutrients than when I roast them in the oven at 450 degrees. I figure steaming them locks them in better and then sauteeing over med heat has got to be better than high oven heat for almost 45 minutes!

    Have a great day!!!

  2. Love root veggies! I finely dice turnips & rutabagas & pan fry in olive oil. Great in a breakfast burrito (gotta try your wraps for that!), or just on a plate with a couple of fried eggs on top. Pan frying brings out their natural sweetness, without the sulfury smell people hate from this type of veggie.


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