Ingredients:
-
2 C Yellow Onion, Small Diced
-
5t Minced Garlic
-
5 t Paprika
-
¼ C Tomato Paste
-
1 t Caraway, Ground
-
½ C Cabernet
-
4 C Russet Potatoes, Peeled and Medium Diced
-
2 C Celery Root, Peeled and Medium Diced
-
1 C Turnips, Peeled and Medium Diced
-
6 C Vegetable Stock
-
Salt and Black Pepper to taste
Method:
Root Vegetable Goulash:
In a heavy-bottomed 8-quart stock pot, sweat the onions in canola oil until translucent. Add the garlic and cook until fragrant. Add the tomato paste, caraway and paprika and cook an additional two minutes.
Deglaze with the cabernet and cook until reduced by half.
Add the potatoes, celery root, turnips and vegetable stock and cook over low heat until it has thickened to the desired consistency. If the vegetables are not tender, add additional stock and continue to cook.
Season with salt and black pepper to taste.