Carrot Goulash
START TO FINISH 40 minutes
SERVES 6
See Also: Cream of Carrot Soup Recipe
Ingredients:
- 1 1⁄2 cups large elbow macaroni
- 1 lb. carrots, peeled
- 2 Tbsp. olive oil
- 1 1⁄4 lb. ground turkey
- 1 cup chopped onion
- 6 cloves garlic, minced
- 1 tsp. smoked paprika
- 1⁄2 tsp. salt
- 1⁄4 tsp. cayenne pepper
- (optional)
- 2 8-oz. cans tomato sauce
- 1 cup water
- 1⁄2 cup coarsely chopped pitted dried plums (prunes)
- Sour cream Parsley
See Also: Vietnamese-Style Carrot Salad Recipe
Directions:
- Cook pasta according to package directions; drain. Meanwhile, using a vegetable peeler, peel carrots lengthwise into ribbons; chop any carrots that become too small to peel. Heat 1 Tbsp. of the oil in an extra-large skillet over mediumhigh heat. Add turkey; cook until no longer pink. Remove turkey from skillet. Add remaining 1 Tbsp. oil to skillet. Add carrots and the next fi ve ingredients (through cayenne pepper). Cook and stir about 4 minutes or until carrots are just tender.
- Add cooked pasta, turkey, tomato sauce, water, and prunes; cook and stir over medium heat until combined and heated. Serve with sour cream and parsley. If desired, top with additional smoked paprika.
Nutritions:
Per Serving 402 cal., 17 g fat (4 g sat. fat), 74 mg chol., 668 mg sodium, 42 g carb., 5 g fi ber, 14 g sugars, 22 g pro.
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