If you've ever visited Hungary or sampled some of the several Hungarian dishes you need to try at least once, it's likely you know about goulash - the European country's beloved national dish. While the meaty-stew goodness that is goulash (gulyás) has been a staple since the 18th century, it is possible to transform the hearty dish into a satisfying and delicious plant-based meal by swapping the beef for filling vegetables like turnips, carrots, and potatoes, protein-rich legumes, or even soy meat substitutes like tempeh.
This one leans into the amazing varieties of root vegetables we have at our disposal, and it is especially stunning when layered and presented with all of the other elements: a bold mustard aioli, crisp curried chickpeas, and an easy parsley and red onion salad that is quick-pickled to provide an acidic finish to a satisfying dish. Root vegetable rosti, crisp chickpeas with parsley, red onion pickled salad and mustard aioli
Root vegetables are fall and winter's best-kept secret. Packed with nutrients, natural sugars and starch, these humble ingredients make a healthy and flavorful alternative to the classic russet potato. They're also a wonderful way to boost your intake of vitamins and minerals during the colder months. Once peeled, these earthy gems reveal a rainbow of antioxidant-rich colors - from deep magenta to warm ochre to buttery yellow - sure to brighten even the grayest day and add cheer to your holiday table.
Turnips are one of the vegetables I buy most often in the fall. I can never resist them at the farmers market-bright white, pink, or tinged with purple, with lush green tops attached. They often look more humble in the grocery store, but they're still worth reaching for. Turnips have a lightly sweet, peppery flavor with delicious nutty, mustardy undertones. Why not add them to your root vegetable rotation?
