St. Patrick’s Day is a cultural and religious celebration held on March 17th every year to honor the patron saint of Ireland, St. Patrick. While the holiday originated in Ireland, it is now celebrated all over the world, especially in places with large Irish-American communities. Food and drink play a big role in St. Patrick’s Day celebrations. The typical dishes eaten tend to be Irish favorites like corned beef and cabbage, Irish stew, and soda bread. However, the vegetable side dishes served can vary quite a bit based on tradition, availability, and personal preferences. Here is an overview of some of the most popular vegetables eaten on St. Patrick’s Day.
Potatoes
Potatoes are by far the most iconic and popular vegetable eaten on St. Patrick’s Day. As a staple crop in Ireland for centuries, the potato is deeply ingrained in Irish culture and cuisine. Potatoes can be prepared in many ways, but some of the most common ways they are served on St. Patrick’s Day include:
- Boiled potatoes
- Mashed potatoes
- Baked potatoes
- Home fries
- Potato pancakes
- Potato soup
In addition to being served as a side dish, potatoes are also a key ingredient in traditional Irish dishes like colcannon, shepherd’s pie, and boxty. No St. Patrick’s Day meal would be complete without potatoes!
Cabbage
Cabbage is another veggie that is a St. Patrick’s Day staple thanks to its starring role in corned beef and cabbage. The simple boiled cabbage wedge served alongside sliced corned beef is a hallmark meal for the holiday, especially in Irish-American communities. The cabbage helps balance out the richness of the cured corned beef. Savoy cabbage or green cabbage are the most commonly used varieties. Beyond corned beef and cabbage, cabbage can also be found:
- Sautéed or boiled as a side dish
- Added to soups like potato leek soup
- Stuffed into rolls or pockets
- Shredded in salads like coleslaw
Carrots
Carrots are a popular root vegetable in Irish cuisine and make a tasty accompaniment to traditional St. Patrick’s Day dishes. They add a pop of color, vitamins, and natural sweetness. Some popular ways carrots are prepared and served for St. Patrick’s Day festivities include:
- Roasted carrots – sliced or quartered and roasted with olive oil, garlic, salt and pepper
- Glazed carrots – boiled and tossed in a butter/brown sugar glaze
- Carrot soup – a smooth blended soup, sometimes with a hint of Irish whiskey
- Carrot fries – julienned and baked into crispy fries
- Carrot slaw or salad – shredded raw carrots in vinaigrettes or creamy slaw dressings
Their versatility makes carrots a tasty accompaniment whether served as crudités, a side, or worked into another dish.
Parsnips
While not as widely used as potatoes, parsnips are another rooted vegetable that makes frequent appearances in Irish cooking and on St. Patrick’s Day tables. Parsnips have a natural sweetness that pairs well with the salty corned beef and creamy potatoes. They can be prepared very similarly to carrots or potatoes by:
- Boiling, mashing, or pureeing
- Roasting with olive oil, salt, and pepper
- Frying into chips or fritters
- Adding to soups and stews
In addition to being served sliced alongside the main course, parsnips are often mashed together with potatoes for extra flavor and texture.
Turnips
Turnips may not be as prominent in most modern St. Patrick’s Day meals, but they do have historical ties to Irish cuisine. Originally brought to Ireland in the Middle Ages, turnips became an important subsistence crop, especially in poorer communities when the potato crop failed. Today, turnips are still found in some traditional Irish stews, soups, and boiled vegetable medleys. Their peppery flavor adds complexity. Turnips can be prepared by:
- Boiling and mashing
- Roasting wedges or cubes
- Sautéing sliced turnips
- Pickling thin half moon slices
So while not the most common, turnips still make occasional appearances, sticking to custom.
Leeks
Leeks belong to the same allium family as onions and garlic but have a subtler, more delicate flavor. They are commonly used in Irish soups and stews. On St. Patrick’s Day, you may find leeks:
- Chopped and sautéed as a side dish
- Thickly sliced into potato leek soup
- Added to seafood chowders like cod and leek chowder
- Served baked in leek and cheese tarts
The green tops can be used as well as the white bulbous root ends for maximum flavor.
Kale
Kale is a leafy green vegetable that has been grown in Ireland for centuries. It thrives even in cold, rainy climates. Curly green or Tuscan kale varieties are most common. Some ways kale makes it to the St. Patrick’s Day table include:
- Boiled, sautéed, or baked as a healthy side dish
- Chopped raw into green salads
- Added to potato soups or stews
- Massaged into kale salads
Kale provides vitamin-rich simplicity to balance out the heavier dishes typically eaten for St. Patrick’s Day.
Spinach
Like kale, spinach is another vitamin-packed leafy green that is easy to incorporate into St. Patrick’s Day sides and starters. Some ideas include:
- Sautéed spinach with garlic as a side
- Spinach blended into potato leek or other soups
- A bed of fresh spinach tossed in vinaigrettes as a salad
- Spinach stuffed into Irish soda bread
Both young and mature spinach work well, wilting down into an easy accompaniment to any Irish main course.
Onions
Onions are a versatile vegetable that show up in St. Patrick’s Day dishes in many forms. Yellow, white, or red onions all work well to provide flavor and texture. You’ll find them:
- Chopped into stews, soups, boiled vegetable medleys
- Sliced raw onto salads and sandwiches
- Caramelized into a sweet side dish
- Fried into onion rings
- Served baked into onion tartlets
Onions are a simple but robust vegetable that can be dressed up or down. Their sharpness balances salty meats and creamy potatoes.
Conclusion
The vegetables served on St. Patrick’s Day tend to be simple ones that are inexpensive, readily available, and have roots in Irish culture. Potatoes, cabbage, carrots, parsnips, turnips, leeks, kale, spinach, and onions show up frequently in varying dishes. While traditional orders like corned beef and cabbage are still go-to meals, you’ll also find creative modern twists incorporating both old and new vegetable favorites. From soups and stews to sides and salads, the vegetables keep St. Patrick’s Day meals balanced, fresh and full of Irish flavor. How you decide to incorporate these veggies into your own celebrations comes down to cultural or regional customs and personal preferences in continuing the timeless tradition.