Fried coins of potatoes, carrots and parsnips with spices

8 servings

80 minutes

Fried coins of potatoes, carrots, and parsnips with spices are a cozy dish of European cuisine that delights the eye and palate. Its roots trace back to the traditions of roasting root vegetables popular in rural kitchens across various countries. Thinly sliced vegetables are infused with a fragrant bouquet of spices: coriander, cardamom, and black pepper, creating a warm, spicy flavor with the slight sweetness of parsnip and carrot. The crispy crust caramelized with salt and olive oil makes them an ideal snack or side dish. The dish pairs wonderfully with meat, fish, and sour cream sauces and can also serve as an appetizing vegetarian treat. The simplicity of preparation and rich flavor make it indispensable for cozy family dinners.

Energy value per serving

• Calories: 209.4
• Proteins: 3.5g
• Fats: 13.5g
• Carbohydrates: 19.1g

Ingredients

• Parsnip: 4 pc
• Carrot: 4 pc
• New potatoes: 500 g
• Olive oil: 0.5 glass
• Coarse salt: 2 tsp
• Ground coriander: 2 tsp
• Ground black pepper: 0.8 tsp
• Ground cardamom: 1.5 tsp

Cooking steps

1. Preheat the oven to 190 degrees. Grease 2 baking trays with vegetable oil. Slice the carrot and parsnip into thin rounds using a grater or food processor. Transfer to a large bowl. Then slice the young potatoes into rounds, preferably small in size.

   Required ingredients:

   • Parsnip: 4 pieces
   • Carrot: 4 pieces
   • New potatoes: 500 g

2. Add olive oil, 2 teaspoons of salt, coriander, cardamom, and black pepper to a bowl. Mix well and spread on 2 baking sheets. Roast the vegetables until tender and golden brown for about 1 hour.

   Required ingredients:

   • Olive oil: 0.5 glass
   • Coarse salt: 2 teaspoons
   • Ground coriander: 2 teaspoons
   • Ground black pepper: 0.8 teaspoon
   • Ground cardamom: 1.5 teaspoon

3. Transfer the vegetables to a serving bowl and serve.