Russian Carrot an Parsnip Salad

This fun recipe comes by way of Tanya Zouev Photography and was a great addition to my Russian series this week. I reduced the cooking times a bit, we prefer a but more bite to our carrots.

2 Tbsp sunflower oil
1 onion, chopped
3 cloves garlic
2 large carrots
2 parsnips
1/2 yellow bell pepper
2 bay leaves
3 cloves
2 Tbsp potato paste
1/2 c. stock (Chicken or vegetable)
Salt an pepper to taste

Sliced green onions, chopped parsley, or fresh dill

Heat the oil in a large skillet, I prefer cast iron. Add the onions, bay leaves, and carrots and cook over medium for about 5 minutes. Add the garlic and parsnips and cook another 5 minutes. 

Add the tomato paste and bell pepper and keep cooking another 5 minutes. Stir often so the tomato paste doesn't scorch. 

Add the cloves and chicken stock and simmer, still stirring frequently, for about 10 more minutes. Taste for salt and pepper and adjust as needed. 

Serve topped with sliced green onions, chopped parsley, or fresh dill. 


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