Celtic Food

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From clafoutis to colcannon, from haggis to rarebit, several dishes are traditionally claimed all across the Celtic world, which spans Europe from Wales all the way to Brittany, France. Many of these foods are hearty, durable meat-and-potato dishes, such as the haggis. Others are sweet and decadent, like the fruity galette.

Meaty Feast

  • Meat dishes included haggis, kippers and -- for the poorer classes -- cuts of meat that were less desirable and harder to prepare. Haggis, the national dish of Scotland, consists of a pudding created from sheep's innards, oatmeal and spices, all wrapped up in a sheep's stomach. Kippers, or smoked herring, are often eaten for breakfast with eggs.

Veg and Dairy

  • Potatoes are widely used in traditional Celtic cooking. They may be incorporated into an Irish dish called colcannon, which consists of potatoes with butter and either kale or cabbage. From Brittany, France, comes the galette -- a round, flat, free-form pastry that can be filled with savory vegetables, such as potatoes. A traditional dairy dish called rarebit is made with a combination of flour, bread and beer on top of toast.

Sweet Treats

  • The galette can also be filled with fruit; those made with prunes, apples or pears are traditional sweet treats. Another French offering is clafoutis -- custard poured over fruit and baked. Firm fruits that can remain intact, such as cherries, apricots, pears and figs, are often chosen for this dish. From Wales comes the Welsh cake, a cookie-like treat that's cooked in a griddle, like a pancake, and often eaten with an afternoon cup of tea.

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