- 2 pounds white winter vegetables (turnips, kohlrabi, celery root, rutabaga)
- 8 ounces onions
- 2 Tbsps butter
- 1 Tbsps mild paprika pepper
- 1/2 tsp caraway seeds
- salt and freshly ground black pepper
- 2/3 cup sour cream
First, prepare the root vegetables by peeling them, then cutting them into even, bite-sized pieces; peel and chop the onions. Melt the butter in a large saucepan, put in the onions, cover and cook gently for 5 minutes, then add the root vegetables, paprika and caraway and stir well. Pour in a scant cup of water or vegetable stock and add a teaspoonful of salt. Cover tightly and leave over a gentle heat for 45-60 minutes, or until the vegetables are very tender and bathed in a glossy brick-red sauce. Keep an eye on it and add a tablespoonful of water if it looks as if it’s sticking. Stir in 2 tablespoons of sour cream, check the seasoning, then serve, with the rest of the sour cream. SERVES 2. Recipe from Vegetarian Four Seasons.