vegetable paprikash
(1 rating)
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The farmers vegetable stands will be opening soon and we will have fresh vegetables to make meals and to freeze some for later use.
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(1 rating)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For vegetable paprikash
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6 1/8 ozwide egg noodles
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2 tspolive oil, extra virgin
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6 clovegarlic finely chopped
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2 cdiced onions
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1 cdiced turnip
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2 mdcarrots sliced in 1/4 inch pieces
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3 csliced button mushrooms
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2 csweet red or green peppers diced
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1 can540ml white kidney beans, rinsed and drained
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1 1/2 cchopped tomatoes fresh or canned
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2 Tbsptomaro paste
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1/4 clight sour cream
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2 Tbspfine chopped fresh dill or parsley
How To Make vegetable paprikash
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1In large pot of boiling water cook noodles until tender..drain and set aside. In large non-stick skillet heat oil add onions and garlic cook over medium heat, stirring for 5 minutes or onions are soft. add turnips ,carrots, peppers and mushrooms , add 1/3 cup water, bring liquid to a boil and simmer covered for 10 minutes and vegetables are tender crisp. add paprika , tomatoes and kidney beans and tomato paste bring mixture to a boil reduce heat to low and simmer another 3 minutes or mixture slightly thickened...stir in sour cream and dill.
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2Add noodles to vegetable mixture and toss to combine and heat through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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