Vegetarian Karjalanpaisti
Savor the comforting flavors of Finland with this hearty Vegetarian Karjalanpaisti, a plant-based twist on the traditional Karelian hot pot. Packed with chunky root vegetables like carrots, parsnips, potatoes, and turnip, and elevated with the earthiness of button mushrooms, this slow-simmered stew is a cozy, satisfying meal perfect for any season. Infused with aromatic spices like bay leaves, allspice berries, black peppercorns, and a hint of thyme, every spoonful delivers a depth of flavor that feels both rustic and refined. Made with a savory vegetable broth and finished with a sprinkle of fresh parsley, this vegetarian dish is a wholesome, one-pot wonder that's as nourishing as it is delicious. Serve it with a side of crusty bread for the ultimate comfort food experience. Tags: vegetarian stew, Finnish recipes, root vegetable hot pot, one-pot meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium carrots
- 2 medium parsnips
- 4 medium potatoes
- 1 medium turnip
- 250 grams button mushrooms
- 1 large yellow onion
- 3 whole garlic cloves
- 1 liter vegetable broth
- 2 whole bay leaves
- 5 whole allspice berries
- 5 whole black peppercorns
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons fresh parsley
Instructions
Peel and chop the carrots, parsnips, potatoes, and turnip into large chunks.
Clean and halve the button mushrooms.
Peel and slice the onion and garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the sliced onion and garlic and sauté until the onion is translucent, about 5 minutes.
Increase the heat to medium-high and add the mushrooms to the pot. Cook for another 5 minutes until the mushrooms have released their moisture and are slightly browned.
Add the chopped carrots, parsnips, potatoes, and turnip to the pot.
Pour in the vegetable broth and add the bay leaves, allspice berries, black peppercorns, dried thyme, and salt.
Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the vegetables are tender and the flavors have melded together.
Taste and adjust the seasoning with more salt if needed.
Garnish with freshly chopped parsley before serving.
Serve hot, either on its own or with a side of crusty bread.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5352 mg | 233% | |
| Total Carbohydrate | 327.0 g | 119% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 60.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 8951 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
