Mild Baked Vegetables with Parsnips, Carrots, and Herb Quark

Mild Baked Vegetables with Parsnips, Carrots, and Herb Quark

Introduction During the first few weeks of pregnancy, your appetite can often be quite unpredictable. These mild baked vegetables have a gentle flavor and are easy to digest. The combination of warm vegetables and cool quark provides you with comforting energy for the day.

Ingredients (for 2 to 3 portions)

• 3 large parsnips
• 4 medium carrots
• 4 waxy potatoes
• 2 tablespoons canola oil or olive oil
• 250 g quark or plain Greek yogurt (pasteurized)
• A splash of milk (pasteurized)
• A handful of fresh herbs (such as parsley or chives)
• A pinch of salt and mild paprika

Preparation

1. Preheat your oven to 200 degrees Celsius.
2. Wash and peel the parsnips, carrots, and potatoes.
3. Cut the vegetables into small, even pieces.
4. Toss the pieces in a bowl with the oil and a small pinch of salt.
5. Spread the vegetables on a baking sheet and bake for about 30 minutes until tender.
6. Meanwhile, stir the quark with the milk until it is nice and creamy.
7. Wash the herbs thoroughly, chop them finely, and fold them into the quark.

Good to know Root vegetables like parsnips and carrots are naturally slightly sweet and are well tolerated by many pregnant women. You can easily chop the vegetables the day before and store them in the fridge. Always make sure that any dairy products you use are made from pasteurized milk.

When things feel difficult If you experience strong morning sickness or low appetite, eating several small meals throughout the day often helps. You can also let the baked vegetables cool down and eat them lukewarm. Cold or lukewarm food has a less intense smell, which is very helpful if you are sensitive to odors right now.

Note If you are ever unsure about which foods are best for you during pregnancy, simply reach out to your obstetrician, gynecologist, or midwife for guidance.