Estonian Vegetarian Parsnip and Potato Bake
Discover the rich and earthy flavors of Estonia with this easy-to-make vegetarian dish. Our Estonian Parsnip and Potato Bake combines the rustic warmth of root vegetables with the aromatic depth of Northern European spices. This dish is perfect for two and is a delightful homage to Estonia’s culinary heritage. It’s free of gluten and lactose, and with no eggs, this delectable meal caters to a variety of dietary needs. Perfect for a nourishing and comforting dinner.
Serves: 2, Difficulty: Easy
Preparation Time: 15 minutes, Cooking Time: 45 minutes
Ingredients
- 400 grams of potatoes, thinly sliced
- 400 grams of parsnips, thinly sliced
- 200 ml of water
- 2 tablespoons of vegetable oil
- 1 teaspoon of mustard
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of basil
- 1 teaspoon of oregano
Method
- Preheat the oven to 200°C.
- Lightly oil a baking dish and set aside.
- In a large mixing bowl, combine sliced potatoes, parsnips, vegetable oil, mustard, salt, pepper, basil, and oregano. Mix until the vegetables are well-coated.
- Spread the vegetable mixture evenly in the prepared baking dish.
- Pour water over the vegetables to provide moisture for baking.
- Cover the dish with aluminum foil and bake in the oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and golden on top.
- Remove from oven and let it cool slightly before serving.
Tips
- For an added crunchy top, mix in a tablespoon of gluten-free breadcrumbs before baking the final 15 minutes.
- Pair this dish with a light salad for a refreshing contrast.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 75 | 400 |
| Calories (kJ) | 314 | 1672 |
| Fat | 3g | 16g |
| Saturated Fat | 0.4g | 2g |
| Carbohydrates | 12g | 64g |
| Sugars | 1.5g | 8g |
| Proteins | 1.5g | 8g |
| Salt | 0.5g | 2.5g |
