Smoked Eel with Roasted Vegetables (Kūpināta Zuika ar Cepiem Dārzeņiem)

Kūpināta Zuika ar Cepiem Dārzeņiem, or Smoked Eel with Roasted Vegetables, is a traditional dish from Livonian cuisine. This recipe combines the rich, smoky flavor of eel with the earthy sweetness of roasted vegetables, creating a delicious and hearty meal.

Smoked Eel with Roasted Vegetables (Kūpināta Zuika ar Cepiem Dārzeņiem)

Ingredients

  • 500g smoked eel
  • 2 large carrots, sliced
  • 2 parsnips, sliced
  • 1 large onion, cut into wedges
  • 4 cloves of garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Place the sliced carrots, parsnips, onion wedges, and minced garlic on a baking sheet.
  3. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
  4. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized.
  5. While the vegetables are roasting, heat a skillet over medium heat.
  6. Place the smoked eel in the skillet and cook for 3-4 minutes on each side, or until heated through.
  7. Once the vegetables are done, remove them from the oven and transfer to a serving platter.
  8. Arrange the smoked eel on top of the roasted vegetables and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Baking sheet Skillet Serving platter

Tools

Oven Knife Cutting board Spatula

Serving suggestions

Serve the Kūpināta Zuika ar Cepiem Dārzeņiem with a side of crusty bread and a simple green salad for a complete meal.

Tips & tricks

For an extra burst of flavor, drizzle the finished dish with a squeeze of fresh lemon juice before serving.

Cost

$25