WEB EXCLUSIVE: Hungarian Baked Vegetable Stew

| February/March 2009

Serves 8

Hungary grows many kinds and great amounts of sweet and chili peppers, and produces some of the world's finest paprika from them. This hearty vegetable stew blends the subtle flavors of bay and paprika with the robust flavors of chili and red wine to create an intriguing medley of flavors. We like this in the fall, with bread, a simple salad, and of course, Hungarian red wine. It is a good dish to make ahead, as the flavor mellows and deepens.

• 4 tablespoons olive oil
• 4 large shallots, diced
• 1 medium red or green sweet pepper, diced
• 1 medium red onion, diced
• 5 garlic cloves, minced
• 3 or 4 bay leaves
• 1 pound potatoes
• 2 large carrots
• 2 turnips or parsnips
• 1 rutabaga, about 4 inches in diameter
• 1 tart green apple
• 19-ounce can of chopped tomatoes
• About 1 1/2 teaspoons salt 
• 1 tablespoon light honey
• 2 teaspoons Hungarian paprika
• 1 chili pepper, ground, 1 teaspoon half-sharp paprika or scant 1/2 teaspoon cayenne pepper
• 1/2 cup chopped parsley
• 3 cups Hungarian red wine or other rich red wine
• 1/2 cup sour cream

1. Heat olive oil in a large skillet over moderate heat and add shallot, pepper, and onion. Stir in the minced garlic and bay leaves, and cook for about 5 minutes. Preheat the oven to 350º F.

2. Wash, peel if necessary, and rough chop potatoes, carrots, turnips or parsnips, rutabagas, and apple. Add to skillet along with tomatoes and cook for about 5 minutes.

3. Stir in salt, paprika, chili pepper, parsley and red wine. Mix ingredients thoroughly and transfer to a lightly oiled earthenware or ceramic casserole. Cover and bake for 1 hour.

4. Reduce heat to 300º F and bake 1 hour longer. Remove the casserole from the oven and let stand, covered, for about 15 minutes. Serve in individual bowls, and pass with sour cream.

This recipe is an adaptation of one that appeared in Herbs in the Kitchen by Carolyn Dille and Susan Belsinger.

Click here for the original article, 2009 Herb of the Year: Bay (Laurus Nobilis).



September 12-13, 2019
Seven Springs, Pennsylvania

Fermentation Frenzy! is produced by Fermentation magazine in conjunction with the MOTHER EARTH NEWS FAIR. This one-and-a-half day event is jam-packed with fun and informative hands-on sessions.


Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me