Thick Potatoes. Paksud kartulid

pakskartul (7)Very nutritious vegetable dish. Combine different vegetables for a different result.

And add more colour by adding more carrots or turnip or celery.

Serve with a side dish with meat or fish. Or as vegetable porridge.
Serve with sour cream or butter. And drink some sour milk, as Estonians usually do 🙂


Did you know?
Lactobacillus fermentum ME-3, the bacteria discovered in 1995 by the University of Tartu research teams, led by professors Marika Mikelsaar and Mihkel Zilmer, are unique in the world because of their combination of antimicrobial and antioxidative effects. They protect human health by attacking harmful microbes and contributing to physical well-being. The ME-3 can rightfully be called the first Estonian probiotic lactic acid bacteria and the EU patent permits it to be used in the food industry in 15 European countries.

Thick Potatoes. Paksud kartulid

  • Servings: 4-6
  • Difficulty: easy
  • Print

A ethnic simple and delicious vegetable dish.

kartulisegu (1)


  • 5 potatoes ( ca 500 g)
  • 200 g parsnip
  • 1 carrot
  • 2 l water
  • 2 dl (ca 150 g) pearl barley
  • 50 g butter
  • –  salt, lemon or apple juice


  1. Peel and clean vegetables and cut into cubes.
  2. Stew in an oven under the cover for 1,5 hours until soft.
  3. Mash vegetables by hand with the masher. And season with salt and acid.

kartulisegu (2)

Source: Võrokõisi Köögi ja söögiraamat. T. Guerrin ja K. Karu
pakskartul (3)


4 thoughts on “Thick Potatoes. Paksud kartulid

  1. Had never heard the term before! Makes me smile: a real winter dish when the days are short, the blizzard is blowing outside and there is nought in the larder but root vegetables and grains . . . sure would fill you up whilst waiting for the green of spring . . .

    Liked by 1 person

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