Root Vegetable Goulash
A hearty, warming dish for winter nights, this goulash is made with inexpensive root vegetables, and topped with roasted chopped nuts for added flavour and crunch
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Cooking tools:
- Peeler
- Cutting board
- Chef's knife
- Heavy-based non-stick pan
- Wooden spoon
- Measuring cup
- Microplane
- Lemon juicer
- Saucepan
- Baking sheet
- Oven
- Cooling rack
- Serving bowl
- Colander
- Mixing bowl
- Stove
- Kitchen towel
- Grater
- Measuring spoon
- Airtight container
Ingredients
- 1 large leek
- 600 g root vegetables ( e.g. parsnip, carrot, celeriac)
- 400 g sweet potato
- 2 tbsp sweet paprika
- 1 tsp ground cumin
- 1 lemon
- 400 g of tinned chopped tomatoes
- 400 ml low-salt vegetable stock
- 100 g nuts (e.g. walnuts and hazelnuts)
- 20 g sprouts (or micro-herbs)
- salt
- pepper
- extra virgin olive oil ((optional))
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