ukrainian carrot-parsnip-fish casserole
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of ukrainian carrot-parsnip-fish casserole calories by ingredient
Introduction
A wonderful dish my mom makes every year for christmas. layers of sauteed carrots, parsnips, and onions, alternating with fried flounder. a little ketchup brings a sweet zing. A wonderful dish my mom makes every year for christmas. layers of sauteed carrots, parsnips, and onions, alternating with fried flounder. a little ketchup brings a sweet zing.Number of Servings: 12
Ingredients
-
fried flounder (about 2 lbs) thin filets
1 lb carrots, grated
1 lb parsnips, grated
1 medium onion, diced
1/2 cup ketchup
salt and pepper to taste.
Tips
thinner filets proved better coverage on the layers.
Directions
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.