Delicious root vegetable stroganoff

Brighten up your dinner table with this vibrant root vegetable Stroganoff.
Chunky carrots, beets & swede in a tangy paprika & yogurt sauce. Delicious!

We get an organic vegetable box delivered every week, which has its pros and cons. The pros, of course, are the fresh, seasonal, local, delicious vegetables that appear every Thursday with no effort required on our part. The main con is that I then have to come up with something to do with them!

Winter roots

Recently, we’ve had a lot of winter root vegetables, as you would expect for the time of year. I usually roast them, and occasionally make soup. However I felt we were getting into a rut and I wanted to cook something a bit different. This delicious Stroganoff started out as a winter vegetable stew, but at some point I had the brilliant idea of adding natural yogurt and paprika and turning it Russian. 

It worked fantastically, as beetroot has a natural affinity for tangy or salty dairy products like sour cream, yogurt or feta cheese – check them out together in this recipe for beetroot risotto with herby feta cheese.

Vibrant colours

As with any dish containing beetroot, the colour of everything turned a rich and vibrant magenta. So much so that my daughter Kipper and DH struggled to identify which other vegetables they were eating. I suppose we rely on visual clues as much as smell/taste when it comes to food. One thing we all agreed upon though was that it tasted really good.

We had this with rice (see photo) but I think it would also be great with mashed potato – definitely one to add to the Pesach menu planner…

Brighten up your dinner table with this vibrant root vegetable Stroganoff - chunky carrots, beets & swede in a tangy paprika & yogurt sauce. Delicious!

Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)

Delicious root vegetable Stroganoff

Course Main Course
Cuisine European, Vegetarian
Keyword beet, beetroot, carrot, swede, yogurt
Total Time 40 minutes
Servings 3
Calories 249kcal
Author Helen

Ingredients

  • 2 medium onions
  • 300 g beetroots
  • 250 g carrots
  • 250 g swede
  • 2 tbsp olive oil
  • 1 tbsp butter
  • tsp paprika
  • ½ tsp dried thyme
  • 250 ml hot vegetable stock
  • 100 g plain yogurt
  • Chopped parsley (optional) to serve

Instructions

  • Peel the onions and cut into small dice. Peel the beetroots, carrots and swede, and cut into 1-1½ cm chunky pieces.
  • Heat the olive oil and butter in a large skillet or saucepan, then add the onions and cook over a medium heat for around 4-5 minutes, stirring occasionally, until starting to soften.
  • Add the rest of the vegetables, and continue to cook for a further 4-5 minutes, stirring occasionally.
  • Add the paprika and thyme and mix well. Pour in the stock, stir, and bring to a low boil. Cover the pan with a lid, lower the heat, and simmer for 25 minutes or until the vegetables are very tender.
  • Remove from the heat, stir in the yogurt, and serve, sprinkled with the chopped parsley.

Notes

Delicious with rice, mashed potatoes, quinoa, or other grains.
Approx. per serving: 249 calories, 15g fat, 5g protein, 28g carbs

If you’re in a Stroganoff kind of a mood, you might also like my spinach & mushroom stroganoff. Or how about this mushroom & chestnut stroganoff from Supper in the Suburbs? And if you’re in a hurry, try a 15-minute mushroom stroganoff from Amuse Your Bouche.

16 Comments:

  1. Pingback:Cajun-spiced swede chips - Cook Veggielicious

  2. Pingback:Cajun-spiced swede wedges - Cook Veggielicious

  3. Such a beautiful colour! I eat with my eyes and love lots of vibrant colours in my food like you have achieved here.

  4. shockinglydelicious

    This is a GREAT idea to add more vegetables to the table! Beets, for the win!

  5. super healthy and stunning colors! 🙂

  6. Gosh, beets always make everything look so pretty! I never thought about using beets instead of meat but you’re right – they pair really well with the tang and creaminess of yogurt!

  7. Renee Nicole's Kitchen

    Beautiful color!! It seems that all my veggies lately are green. What a great way to add in more color.

  8. Yum! I am always looking for new ways to cook beets.

  9. That is such a glorious colour Helen, perfect winter comfort food too.

  10. Oh wow, beetroot does make everything it touches far more vibrant 🙂 It looks utterly delish, and a great recipe for this time of year.
    Janie x

  11. This looks so yummy. I love beetroot in a casserole or stew, it’s so full of earthy flavour!

Leave a Reply

Your email address will not be published. Required fields are marked *