Potato goulash with baked peppers and parsley pesto is a delightful dish that brings warmth and comfort to any table. This hearty recipe combines tender potatoes and flavorful baked peppers, all topped with a vibrant parsley pesto that adds a burst of freshness. Perfect for family dinners or gatherings with friends, this dish is not only satisfying but also simple to prepare. Let’s dive into how you can make this delicious meal at home.
Ingredients
To create a perfect potato goulash with baked peppers and parsley pesto, you will need the following core ingredients:
– 4 large potatoes, peeled and diced
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 red bell peppers, sliced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– 1 teaspoon salt
– ½ teaspoon black pepper
– 4 cups vegetable broth
– Fresh parsley for garnish
For the parsley pesto:
– 1 cup fresh parsley leaves, packed
– ¼ cup walnuts or pine nuts
– ½ cup olive oil
– Juice of 1 lemon
– Salt to taste
These ingredients come together to create a flavorful dish that’s sure to please everyone. The combination of potatoes and peppers serves as the base, while the parsley pesto adds a delightful twist.
Instructions
Cooking the Goulash
1. Begin by heating the olive oil in a large pot over medium heat.
2. Add the chopped onions and sauté until they become translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the diced potatoes to the pot and mix well with the onions and garlic.
5. Sprinkle in the paprika, salt, and black pepper, stirring to coat the potatoes evenly.
6. Pour in the vegetable broth and bring everything to a boil.
7. Reduce heat to low, cover, and simmer for about 20 minutes or until the potatoes are tender.
Preparing Baked Peppers
1. Preheat your oven to 400°F (200°C).
2. Place the sliced red bell peppers on a baking sheet lined with parchment paper.
3. Drizzle lightly with olive oil and season with salt.
4. Bake in the preheated oven for about 20 minutes or until they are slightly charred.
Making Parsley Pesto
1. While the potatoes cook and peppers bake, prepare the parsley pesto.
2. In a food processor, combine fresh parsley leaves, walnuts or pine nuts, lemon juice, and salt.
3. Pulse until finely chopped.
4. With the food processor running, slowly drizzle in olive oil until smooth.
Final Assembly
1. Once both components are ready, serve the potato goulash hot in bowls.
2. Top each serving generously with baked pepper slices.
3. Drizzle over some fresh parsley pesto for added flavor.
4. Garnish with extra parsley if desired.
This potato goulash with baked peppers and parsley pesto offers warmth on chilly days while impressing your guests with its vibrant colors and fresh flavors. Enjoy this comforting meal alongside crusty bread or as part of a larger feast.
In conclusion, potato goulash with baked peppers and parsley pesto is an easy-to-make dish that delivers on taste without requiring extensive cooking skills. Each bite promises satisfaction from tender potatoes complemented by sweet baked peppers and rich pestos’ herbal notes. Try making this recipe today; it’s sure to become a favorite in your home!
Tips and tricks
When preparing potato goulash with baked peppers and parsley pesto, a few tips can make your dish shine. Start by selecting the right potatoes. Waxy potatoes, such as Yukon Gold, retain their shape well during cooking. For added flavor, ensure your spices are fresh; this can significantly enhance the taste of your goulash. When baking the peppers, cut them in half to allow even cooking and maximize caramelization.
For the parsley pesto, use a food processor to achieve a smooth consistency. If you’re looking for additional flavor, consider adding nuts like pine nuts or walnuts to your pesto. They add texture and richness to the dish.
Serving suggestions can also elevate your meal. Pair the goulash with crusty bread to soak up the delicious sauce or serve over rice for a hearty option. Remember that leftovers taste even better the next day as the flavors meld together.
FAQs
What ingredients are needed for potato goulash with baked peppers and parsley pesto?
To make potato goulash with baked peppers and parsley pesto, you will need several key ingredients. Start with potatoes as the main component, preferably waxy varieties for better texture. You will also require bell peppers for baking, onion for flavor, garlic for aroma, and vegetable broth to create a rich base. Don’t forget spices like paprika, cumin, and pepper for seasoning. For the parsley pesto, gather fresh parsley, olive oil, lemon juice, nuts if desired, and Parmesan cheese to create a delightful topping.
How long does it take to prepare potato goulash with baked peppers?
Preparing potato goulash with baked peppers takes approximately 30 minutes of prep time followed by 30-40 minutes of cooking time. Start by chopping the vegetables and making the pesto while you cook the potatoes in broth. The baking of the peppers can happen simultaneously if you have enough space in your oven. This timing allows all components to come together nicely without any lengthy waits in between.
Can I make potato goulash with baked peppers ahead of time?
Yes, you can definitely prepare potato goulash with baked peppers ahead of time! Make the goulash earlier in the day or even a day before serving it. Store it in an airtight container in the fridge until you’re ready to enjoy it. Reheat on low heat on the stove while stirring occasionally to prevent sticking. The flavors will deepen as they sit together overnight.
Potato goulash with baked peppers and parsley pesto is a comforting dish that combines hearty ingredients with vibrant flavors. It’s perfect for family dinners or meal prep for busy weekdays. With simple preparations and fresh components, this recipe showcases how delicious comfort food can be healthy too! Enjoy every bite of this delightful meal that warms both body and soul.