Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium hen,
- 2 carrots,
- 1 parsley root,
- 1 celery root,
- 1 parsnip,
- 1 onion,
- 2 juniper berries (optional),
- 1 bay leaf (optional),
- 3-4 potatoes,
- 3 qts/3 l water,
- salt
Directions
Clean and wash the hen and set it to boil at low heat with 3 qts/3 l water. Remove foam, then add the vegetables, onion, juniper berries, bay leaf and salt.
Cover and simmer until the hen is almost done.
Add the halved (lengthwise) potatoes and let simmer until done.
Remove the hen, cut in pieces, arrange on a platter and garnish with boiled potatoes and sliced carrot and celery.
Spray with a few tablespoons of the boiling liquid.
Serve to taste with oil and lemon juice or vinegar, horseradish sauce or garlic juice.
Category:Romanian Recipes
Category:Romanian Meat Dishes