Throughout the year, root vegetables are the main ingredient of the stews cooked up in Zagreb’s kitchens. In spring, the veggies are the nicest, full of color and flavor, from carrots, celery, parsnip, parsley, radish, beetroot to potatoes. ‘Grincajg’ – a bundle of carrots, celery, parsley and greens – is the basic package and the backbone of every dish. Add a boned piece of meat, and it makes for great stock, while noodles or semolina dumplings turn it into a festive Sunday lunch overture. Young kohlrabi is amazing in soups and stews. ‘Ajngemahtec’, thick chicken soup packed with veggies, nurtures and revitalizes, and the vibrant green peas and dumplings stew is a family favorite. Root veggies are also great oven-baked, with fresh herbs, as a side for roasted meat. Also, what we love the most in Zagreb is throwing them into a pot and simmering for a long time.  

(Gostionica Ficlek, ajngemahtec – 5.80 eur)