Parsnip Potato Paprikash

Parsnip Potato Paprikash

Whilst a lot of meat dishes appear in the Hungarian diet, there’s always a way to make them plant-based and this variation on the Hungarian Paprikash does just that. I’ve swapped out chicken for nourishing root vegetables such as parsnip and potato and added radish for a bit of extra punch. Serve this beauty with my delicious Zucchini Cucumber Salad.

Serves: 4–6

GF, V, VG

=R1=

Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 large brown onion, peeled & roughly chopped
  • 2 cloves garlic, peeled & sliced
  • 1 red capsicum, seeded & roughly chopped
  • 450g parsnips, trimmed & roughly chopped into 3cm chunks
  • 450g white potatoes, roughly chopped into 3cm chunks
  • 1 bunch radishes, trimmed & quartered
  • 1 × 400g tin chopped tomatoes
  • 1½ tbsp sweet paprika
  • 1½ tsp smoked paprika
  • Pinch chilli flakes
  • 400mL water
  • ¼ cup fresh parsley leaves, finely sliced to serve
  • Sea salt & black pepper

Method


  • Preheat oven to 180°C.
  • Heat heavy-based oven-proof saucepan on medium heat, add olive oil, onion, garlic and capsicum, cover and cook for 10 mins, stirring frequently.
  • Add parsnips, potatoes, radishes, tomatoes, paprika, chilli and water and season. Cover and place in oven for 45 mins. Remove lid and cook further 15 mins to finish.
  • Sprinkle with parsley and serve.

  

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