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