Denis Cotter vegetarian recipes for St Patrick’s Day

It was a Denis Cotter veg-fest in the Guardian today, as the vegetarian chef from Cork City delivered three recipes for St Patrick’s Day. Each is a vegetarian dish using some classic Irish ingredients. First up is a braised turnip galette of mushrooms and chestnuts (here), then there is a cabbage timbale with tomato sauce and parsnip gnocchi (here) and finally, and the one I think I’ll make first out of the three, blue cheese potato cakes with bean and cider stew (here).

There’s always a fair amount of work to do in Cotter’s recipes – he’s not a one-pot cook – but it’s the combination of elements in his cooking that sets him apart. So you know that with the potato cakes it won’t just be the way the blue cheese and cider hang together well, it will be the addition of the rosemary aioli that lifts it to unexpected places. With the galette it will be the red wine sauce that does the trick and with the cabbage timbale it will be the tomato and thyme sauce – or perhaps the fact that the gnocchi is made with parsnip, not potato. It’s the addition of third element on the plate that makes the difference.

Happy cooking!

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