Kasza z Warzywami

Name: Kasza z Warzywami
Prep time: 13 min
Cook time: 48 min
Total time: 1 h 1 min
Cuisine: Polish
Ingredients: 300 g Buckwheat groat; 300 g Carrot, diced; 200 g Parsnip, diced; 160 g Onion, diced; 12 g Garlic, minced; 40 g Butter; 15 g Parsley, chopped; 8 g Salt; 2 g Black pepper, ground; 28 g Sunflower oil

Kasza z Warzywami · ready in 1 h 1 min · 4 servings · 486 kcal per serving · easy · 10 ingredients

A humble Polish country side where earthy buckwheat meets sweet roasted roots, finished with garlic butter and fresh parsley.

Prep: 13 min
Cook: 48 min
Total: 1 h 1 min
Serves: 4
kcal: 486
Difficulty: easy

Polish Side dishes Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

300 gBuckwheat groat
300 gCarrot, diced
200 gParsnip, diced
160 gOnion, diced
12 gGarlic, minced
40 gButter
15 gParsley, chopped (to serve)
8 gSalt
2 gBlack pepper, ground
28 gSunflower oil

Equipment

stovetop, oven, saucepan, baking tray, knife, cutting board, mixing bowl, frying pan, spoon, sieve, measuring jug, lid

Instructions

Prepare Station
Gather all ingredients; set out a saucepan, baking tray, knife, cutting board, mixing bowl, frying pan, spoon, sieve, and measuring jug. · 5 min
What to look for: Ingredients are measured and tools are within reach.
Cook Buckwheat
Boil 600 ml salted water, add buckwheat, cover, and simmer 12-15 minutes until the grains are just tender and fluffy. · 15 min
What to look for: Water is absorbed and the grains look separate, not mushy.
Season Vegetables
Dice carrot, parsnip, and onion, then toss them with sunflower oil, 4 g salt, and black pepper in the mixing bowl. · 8 min
What to look for: Vegetable cubes are evenly coated with oil and seasoning.
Roast Vegetables
Roast the vegetables at 204°C / 400°F for 25 minutes, turning once, until edges brown and surfaces look caramelised. · 25 min
What to look for: Carrot and parsnip are tender with browned edges.
Fry Garlic
Melt butter in a frying pan, add garlic, and fry 30-45 seconds until fragrant without letting the garlic brown. · 2 min
What to look for: Butter foams lightly and garlic smells sweet, not scorched.
Combine Kasza
Add cooked buckwheat and roasted vegetables to the garlic butter, folding gently until every grain is lightly coated. · 3 min
What to look for: Groats, roots, and onion are evenly mixed and glossy.
Final Seasoning
Taste the kasza, adjust with the remaining salt and black pepper, and fold in most of the chopped parsley. · 2 min
What to look for: Green parsley is distributed through the warm grains.
Serve Warm
Serve warm in a shallow bowl, scattering the reserved parsley over the top for a fresh country-style finish. · 1 min
What to look for: The dish is warm, speckled with parsley, and ready for the table.

Nutrition (per serving)

kcal	486
Protein	12 g
Carbohydrates	62 g
of which sugars	8 g
Fat	18 g
of which saturated	7 g
Fibre	13 g
Sodium	849 mg

Nutri-ScoreB

Allergens

Contains: milk

Ingredient substitutions

Carrot

Parsnip: Use only if needed; it will make the dish sweeter and less orange.

Parsnip

Carrot: Carrot keeps the roasted sweetness but gives a milder root flavor.

Onion

Garlic: Use sparingly only if onion is unavailable; the flavor will be sharper.

Garlic

Onion: Onion is gentler and should be cooked longer if used in place of garlic.

Butter

Sunflower oil: Use only when butter is not possible; the finish will be less rich.

Sunflower oil

Butter: Butter can roast the vegetables, but it browns faster than oil.