Vegetable Paprikash

By dette

If your jar of paprika doesn't specify "hot" or "sweet" it's probably the latter. For the best flavor, use auathentic Humgarian paprika, which comes in a rectanglular tin. Be warned: Hot paprika is very hot! If that's all you have, start with 1/2 tsp and add more to taste.

Ingredients

• 2 tsp oilive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 turnips, peeled and chopped
• 1 (16 oz) bag baby carrots
• 1/2 c. water
• 1 (8 oz) package sliced mushrooms
• 1 tbsp sweet paprika
• 1/2 tsp salt
• 1/2 tsp caraway seeds
• 1 (15 oz) can white beans, rinsed and drained.
• 1 (141/2 oz) can diced tomatoes, drained.
• 2 tbsp tomato paste
• 1/4 c. light sour ceam
• 2 tsp minced dill
• 6 oz wide egg noodles

Preparation

Step 1

Heat a nonstick skillet. Swirl in the oil, then add the onion and garlic. Saute until golden, then add the turnips, carrots, and water. Bring to a boil. Reduce the ehat slightly, cover, and cook until the turnips are fork-tender, about 10 mintues longer. Stir in the paprika, salt, and caraway seeds. then add the beans, tomaotes and tomato paste. Bring back to a boil, then reduce the heat, cover, and simmer until slightly thickened. Remove from the ehat and stir inthe sour cream and dill.

Meanwhile cook thenoodles accorkding to package directions. Drain and divide the noodles among 4 plates, then top with the vegetable mixture.


469 cal; 7 g fat; 2 g sat fat; 45 mg chol; 367 mg sod; 83 g carb; 11 g fib; 22 g prot; 189 mg calc POINTS: 9