vegetable paprikash
(1 RATING)
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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prep time
15 Min
cook time
25 Min
method
Stove Top
yield
Ingredients
- 6 1/8 ounces wide egg noodles
- 2 teaspoons olive oil, extra virgin
- 6 cloves garlic finely chopped
- 2 cups diced onions
- 1 cup diced turnip
- 2 medium carrots sliced in 1/4 inch pieces
- 3 cups sliced button mushrooms
- 2 cups sweet red or green peppers diced
- 1 can 540ml white kidney beans, rinsed and drained
- 1 1/2 cups chopped tomatoes fresh or canned
- 2 tablespoons tomaro paste
- 1/4 cup light sour cream
- 2 tablespoons fine chopped fresh dill or parsley
How To Make vegetable paprikash
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Step 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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Step 2Add noodles to vegetable mixture and toss to combine and heat through.
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