Top 4 Welsh Side Dishes

Tatws popty is a traditional potato dish originating from Wales. This comforting Welsh dish consists of oven-roasted potatoes that are usually cooked together with meat. Nowadays, most recipes for the dish remove the meat and only roast the potatoes with some vegetables such as onions and carrots. Meat stock is often added to the roasting pan so that the potatoes, once roasted, will have a crispy top and a moist bottom. The dish is a staple in most Welsh homes, especially in autumn in winter, and every household has its own way of preparing tatws popty. The name of the dish translates to oven potatoes.Expand

This traditional Welsh dish consists of hard-boiled eggs baked in a bed of soft mashed potatoes, all smothered in a thick, creamy sauce made with leeks, butter, and cheese. The dish is then additionally topped with some more grated cheese. Anglesey eggs, called wyau ynys mon in Welsh, are best made with local ingredients: while the hardy leeks - once amongst the only vegetables grown in Wales - impart a subtle, sweet flavor to this simple seasonal supper dish, Welsh salted butter and Aberwen cheese turn it into something utterly sublime. And even though the delicious dish is substantial enough to be enjoyed on its own, Anglesey eggs are also often served as a side dish with grilled sausages or bacon chops.Expand

Welsh comfort food at its finest, this traditional onion cake - known in Wales as teisien winwns or teisen nionod - is made with layers of thinly sliced potatoes and soft onions topped with bits of butter or drenched in melted butter, seasoned and baked until sticky and golden. Onion cake is generally consumed throughout the whole of Wales and enjoyed either on its own or as an accompaniment to various meat dishes. For a richer version of Welsh onion cake, cheese is often added, and many recipes call for the crumbly, white kind such as Caerphilly cheese.Expand

Punchnep is a traditional vegetable-based dish originating from Wales. The dish consists of root vegetables that are cooked, then mashed together and mixed with butter or cream. The most popular combination includes potatoes and baby white turnips, but carrots, peas, and parsnips are also often used, either separately or together with the potatoes. Before serving, the mash is often pricked with the handle of a wooden spoon, and each hole is then filled with cream before the punchnep is served hot.Expand