The Irish flag—green, white, orange—comes to mind, but this recipe is really about simple, comforting vegetables cooked until tender.
I’m not Irish, though I appreciate the colours and the warmth of family gatherings. My husband is Irish, and his relatives often remind me of homey comforts—like Uncle Neville, who never fails to boast he “makes the best jam.” Those gatherings inspired this easy, fragrant vegetable dish.
I love zucchini and carrots, especially combined: they look bright together and melt in the mouth when cooked gently. The key is slow, even cooking in a heavy pot that retains heat well.
The equipment I prefer is a heavy, enameled Dutch oven such as a Le Creuset—excellent for soups and slow-simmered vegetable dishes because it distributes heat evenly and keeps moisture sealed in.
You need:
- 4 zucchinis
- 4 large carrots (preferably organic)
- 1 celery stalk
- 3–4 shallots
- 3 garlic cloves
- 1/2 tsp fennel seeds (or ground cumin)
- Fresh coriander (cilantro)
- Fresh parsley
- Olive oil
- Salt and pepper
Steps:
1. Wash all the vegetables. Peel the carrots, or remove the outer skin with a knife if preferred.
2. Cut the carrots and zucchinis into sticks about 1.5 inches long.
3. Finely chop the shallots, celery and garlic.
4. Roughly chop the fresh herbs.
5. Heat a thick-bottomed pot over medium heat and add 2 tablespoons of olive oil. A Dutch oven or any heavy pot with a lid works well.
6. Add the garlic, shallots and celery. Cook for a few minutes, stirring occasionally, until they soften.
7. Stir in the fennel seeds and cook for another 1–2 minutes to release their aroma.
8. Add the carrot sticks first and stir for 1–2 minutes to coat them with the oil and aromatics.
9. Add the zucchini sticks and toss gently to combine.
10. Add the chopped herbs, then season with salt and pepper. Lower the heat, cover with the lid and let simmer for about 30 minutes, until the vegetables are tender but still hold their shape. Avoid overcooking.
When ready, serve this vegetable mélange alongside a grain such as quinoa or rice, and a simple salad to complete the meal. The gentle simmering and aromatic seeds give the dish a delicate, comforting flavour that pairs well with many mains.
Bon appétit!