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!
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.
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…
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Delicious root vegetable Stroganoff
- 2 medium onions
- 300 g beetroots
- 250 g carrots
- 250 g swede
- 2 tbsp olive oil
- 1 tbsp butter
- 1½ tsp paprika
- ½ tsp dried thyme
- 250 ml hot vegetable stock
- 100 g plain yogurt
- Chopped parsley (optional) to serve
- 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.
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.