Recipe courtesy of Michele Urvater
Vegetable Side Dishes for New Fashioned Corned Beef
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 225
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 51
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 802
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
2 pounds new or all purpose potatoes
1 pound carrots, peeled and cut into 1 inch lengths
Half of a cabbage cut into 4 serving sized wedges
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Directions
- Peel and cut the potatoes into quarters or eighths, depending on their size. Bring a large pot of salted water to a boil. Add potatoes and carrots and simmer for 20 to 25 minutes or until tender, but not falling apart. In a separate pot, in a vegetable steamer, steam cabbage wedges for 8 to 10 minutes or until just done, but still a bright green and crispy. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or sauce (see recipe below)
- Possible accompaniments mustard, sour pickles, horseradish or horseradish sauce .