ukrainian carrot-parsnip-fish casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
fried flounder (about 2 lbs) thin filets1 lb carrots, grated1 lb parsnips, grated1 medium onion, diced1/2 cup ketchupsalt and pepper to taste.
coat flounder in flour, with seasonings added to taste. We usually use some black pepper and some garlic powder. Fry in peanut oil (or another vegetable oil) and set on paper towels. You can also use pre-fried fish.
Grate the carrots and parsnips, and saute with a finely diced onion. Mix in about a half cup of ketchup, more or less to taste. Layer in a 9x13 pan, carrot mix, then flounder, carrot, flounder, carrot. chill for an hour or longer. Cut into 12 pieces and serve cold.
Serving Size: 1/12 casserole
Number of Servings: 12
Recipe submitted by SparkPeople user FOXENSFANCY.
Grate the carrots and parsnips, and saute with a finely diced onion. Mix in about a half cup of ketchup, more or less to taste. Layer in a 9x13 pan, carrot mix, then flounder, carrot, flounder, carrot. chill for an hour or longer. Cut into 12 pieces and serve cold.
Serving Size: 1/12 casserole
Number of Servings: 12
Recipe submitted by SparkPeople user FOXENSFANCY.
Nutritional Info Amount Per Serving
- Calories: 188.9
- Total Fat: 5.8 g
- Cholesterol: 48.2 mg
- Sodium: 210.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.6 g
- Protein: 18.3 g
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