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Parsnip Potato Paprikash


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

Ingredients

Method

  • 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
  1. Preheat oven to 180°C.
  2. Heat heavy-based oven-proof saucepan on medium heat, add olive oil, onion, garlic and capsicum, cover and cook for 10 mins, stirring frequently.
  3. 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.
  4. Sprinkle with parsley and serve.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.