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.
GF, V, VG
- 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
- 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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