Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Root Vegetable Paprikash
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- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 505
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 11 g
- Sugar
- 12 g
- Protein
- 12 g
- Cholesterol
- 58 mg
- Sodium
- 1401 mg
Paprikash is a traditional dish of Hungarian origin that typically uses chicken. In this recipe, we swap out the chicken for root vegetables including rutabaga, sweet potato and Yukon gold potatoes. These vegetables maintain a meaty quality about them that doesn’t fool you into thinking it is chicken, but instead leaves you satisfied without it.
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 505
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 11 g
- Sugar
- 12 g
- Protein
- 12 g
- Cholesterol
- 58 mg
- Sodium
- 1401 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large straight-sided skillet or wide pot over medium heat. Add the onion, rutabaga and a pinch of salt and cook, stirring occasionally, until the onion is softened and starting to brown, 4 to 5 minutes. Add the sweet potato and Yukon Gold potatoes, season with salt and pepper, and cook, stirring, until starting to brown, about 3 minutes. Add the garlic and both paprikas, stirring, until the vegetables are well coated.
- Add the tomatoes, vegetable broth and bay leaves to the pan with the vegetables, scraping up any browned bits. Bring to a boil, reduce the heat to a simmer, cover and cook until the rutabaga is just fork-tender, about 15 minutes.
- Uncover the pan and simmer, stirring occasionally, until the sauce has thickened slightly and the vegetables are fully tender, 10 to 15 minutes. Remove from the heat and stir in the sour cream. Adjust the consistency of the sauce with a splash of water if it’s too thick; season with salt and pepper.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain and return the noodles to the pot. Toss with the butter, a pinch of salt and half of the parsley.
- Divide the noodles among bowls and serve with the paprikash. Top with more sour cream and the remaining chopped parsley.
