Root Vegetable Paprikash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 505
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 69
- Dietary Fiber
- 11
- Sugar
- 12
- Protein
- 12
- Cholesterol
- 58
- Sodium
- 1401
- Total: 50 min
- Active: 50 min
Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
1 large onion, chopped
1/2 large rutabaga, peeled and cut into 1-inch pieces
1 small sweet potato, peeled and cut into 1-inch cubes
2 small Yukon Gold potatoes, peeled and cut into 1-inch cubes
Freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons sweet paprika
1 tablespoon hot Hungarian paprika
1 14-ounce can diced tomatoes
3 cups vegetable broth
2 bay leaves
1/3 cup sour cream, plus more for serving
10 ounces wide egg noodles (about 4 cups)
2 tablespoons unsalted butter
1/3 cup fresh parsley, chopped
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.