Estonian Mulgipuder with Roasted Root Vegetables

Ingredients

• 3/4 cup buckwheat groats
• 12 oz potatoes, cubed
• 1 small parsnip, cubed
• 2 carrots, cut into coins
• 1 small red onion, cut into wedges
• 2 tbsp rapeseed or olive oil
• 2 cups low-sodium vegetable stock
• 1 tsp whole-grain mustard
• 1 tsp apple cider vinegar
• 2 tbsp chopped dill
• 1 tbsp pumpkin seeds
• 1/2 tsp smoked paprika
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat the oven to 220 C / 425 F and toss parsnip, carrots, onion, oil, paprika, salt, and pepper on a tray.
2. Roast the vegetables for 25 to 30 minutes, turning once, until tender and browned at the edges.
3. Meanwhile, rinse buckwheat and simmer it with potatoes and stock in a covered saucepan until both are tender.
4. Mash the potatoes and buckwheat together roughly, adding a splash of hot water if the mixture seems dry.
5. Stir mustard, vinegar, and half the dill through the mash; taste and adjust the seasoning.
6. Spoon the mulgipuder into bowls, top with roasted vegetables, pumpkin seeds, and remaining dill.

Allergen note: Contains no major allergens as written; check vegetable stock and mustard labels.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.