Neither David nor I are Irish, so I wasn’t expecting much to happen on the evening of St. Patrick’s Day last week. We certainly were not going to venture out at go drinking– three years of living in Boston each, and drunken pub crawls are not really our thing anymore.
But when I got home, I could smell something absolutely WONDERFUL wafting through our screen door. David surprised me at the door with an ice cold and freshly poured Guinness. I’m not Irish, but crap, I love their beer.
We’re thinking about going to Ireland for a honeymoon or romantical trip in the future, so it was fun to see a classic dish in a vegetarian form.
- 10 ounces pearl onions (about 2 1/4 cups)
- 9 tablespoon olive oil, divided
- 1 package Gardein beefless tips for some meaty texture
- 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed
- 3 garlic cloves, chopped
- 1 pound cremini mushrooms, trimmed and quartered
- 3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
- 3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
- 2 tablespoons thyme leaves
- 1 tablespoon chopped rosemary
- 1 (750-ml) bottle full-bodied red wine. (David used a bottle of Chilean Petit Verdot.)
- 3 tablespoons butter, softened
- 3 tablespoons all-purpose flour
- 3 1/2 cups hot rich vegetable stock
- 3 pounds Yukon Gold potatoes
- 1/2 stick unsalted butter
- 1/2 cup whole milk
- 1/2 cup heavy cream
- Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
- Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown beefless tips in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
- Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
- Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
- Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
- While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
- Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
- Remove from heat and stir in parsley.
David made our mashed spuds like these.
And the finished product is pretty good looking too!
If you have another cold wintery or rainy night, definitely give this a try!