Gourmet Irish Vegetarian Lunch Feast: A Flavorful Journey of Mouthwatering Delights

Allergens

Dairy (for those with lactose or casein sensitivity).

Ingredients

• 12 oz (340g) baby potatoes, halved 6 large leeks, white and light green parts, cleaned and sliced 8 cups (160ml) vegetable broth 2 cups (250g) fresh peas, shelled 4 oz (113g) Irish butter, cold and cubed 2 tbsp (30ml) fresh parsley, finely chopped Salt and pepper to taste

Instructions

1. Prepare the baby potatoes by washing them thoroughly under running water, and then halve them.
2. In a large pot, bring vegetable broth to a boil and add the leeks, cooking for 5 minutes until softened.
3. Add the prepared baby potatoes to the pot with the leeks, and cook for another 15 minutes or until tender.
4. Drain the vegetables, retaining the broth for later use.
5. In a separate saucepan, gently heat the reserved broth and add in fresh peas. Cook them for about 3 4 minutes, until they are bright green and just cooked through.
6. Remove the peas from the heat and set aside.
7. Back to the main dish, mash the cooked potatoes with a portion of cold Irish butter and season with salt and pepper. Add more butter as needed for desired consistency.
8. Fold in the cooked leeks into the mashed potatoes.
9. Gently stir the peas into the potato leek mixture.
10. To serve, scoop a generous portion of the potato pea mixture onto each plate, forming a mound.
11. Drizzle a little reserved pea broth around the dish for added flavor and aesthetic appeal.

Chef’s Insight

To enhance the flavor profile, consider adding some roasted garlic or caramelized onions to the recipe.

Notes

Adjust seasoning according to personal preference.