April 04, 2019

Is there anything better than a plate of sweet, steaming new potatoes, simply dressed with Irish creamy butter and sea salt? Something so simple, so good, needs no adornment – except perhaps a couple of our STABLE linen napkins…

Here at STABLE we love our pure Irish linen napkins, which come in a range of gorgeous fresh colours, from a delicate duck egg blue to a rich, saffron yellow. All are woven and made here in Ireland. They’ll do your potatoes proud!

Irish potatoes, along with a bunch of other root veggies, are in season this April. So what better way to start off the Easter festivities by digging down and making the most of our staple ingredients? Potatoes are a staple food in Ireland, and we have a broad range: Rooster, Kerr’s, Queens, Maris Piper … the list goes on.

Our rich and fertile Irish soil is the perfect home for delicious Kale and various root vegetables; and not just potatoes, but carrots, parsnip and swedes. These hearty vegetables grow in freezing cold temperatures and, as the spring weather approaches, show themselves as a great Easter sustenance, be it for an Easter Sunday feast or simply a quick, effortless midweek dinner.

See below for a couple of simple ideas to try with vegetables in season now.

Mild spiced Carrots and Kale
Jean Butler, our dear friend, cooked these up one night for supper and they are delicious.
1. Take a bag of organic carrots. Chop into batons. Boil until al dente. Add in finely chopped kale (without the stalks) just before the end of boiling the carrots. Drain all and put in a bowl.
2. Sprinkle 2 teaspoons of cumin powder, 2 teaspoons of turmeric, 2 teaspoons of garlic salt onto the carrots/kale and a table spoon of best quality olive oil.
3. Mix through gently and serve warm with a big green salad. 

Wild garlic and potato soup
Darina Allen, the queen of Irish cooking, makes a delicious and creamy version of traditional Irish potato soup, perfect for cooler evenings and lazy Sunday afternoons by the fire.
1. Melt 25 g of butter in a heavy-bottomed saucepan. When it foams, add 150 g of washed and peeled potatoes and 110 g of peeled onions. Toss until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.
2. Meanwhile prepare about 150g of wild garlic leaves (you can find these in abundance on the road sides or ditches). When the vegetables are almost soft but not coloured add some stock (about 2 litres) and milk, bring to the boil and cook until the potatoes and onions are fully cooked.
3. Add the wild garlic and boil with the lid off for 4–5 minutes the garlic is cooked. Do not overcook or the soup will lose its fresh green colour. Purée in a liquidiser or food processor. Serve sprinkled with a few wild garlic flowers.

Tip: serve the soup with some roasted root vegetables – coming up below!

Winter to Easter roasted root veggies
This is a quick and really easy dish that you can live off for days – crunchy carrots and fluffy roasted potatoes, served with whatever you fancy. Delicious!
1. Take a kilo of fluffy potatoes, such as Maris Piper or Rooster, and peel. Chop them up into halves and boil for about 10 minutes until you can stick a fork in them.
2. Wash around the same amount of carrots and parsnips, but don’t peel them – the roasting will make their skin crispy and keep the nutrients in.
3. Spread the veggies evenly across a baking tray. Mix together about 50 ml of olive oil and a long drizzle of honey and sea salt. Either rub the mix with your hands into the veggies or glaze with a glazing brush. Season with pepper.
4. Pop into a pre-heated oven of around 220C Fan/Gas 7 and roast for about 20 minutes.

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Size Guide


The Ultra Skinny 10 x 200cm

The Skinny 20 x 200cm

The Single Large 75 x 150cm

The Double Long 30 x 200cm