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Hearty Winter Goulash with Savoy Cabbage & Celery Root

String Peas & Buttery Garlic Bread

Cooking time

35 minutes




640 /serving

A real winter warrior, Hungarian-style goulash is distinctive for the warming flavour of paprika, that wonderfully fruity, peppery, brick-red spice. Our recipe beefs it up, so to speak, with seasonal vegetables in lieu of the traditional meat. The result is truly rib-sticking: crinkly Savoy cabbage and chunks of celery root simmered to tender in a deeply delicious tomato-based stew. You’ll top your glorious goulash with sautéed string peas and fresh parsley for snappy contrast, and use the oven-toasted garlic bread to mop up every drop.

We will send you:

  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 100g Shredded Savoy cabbage
  • 100g Snow peas (or sugar snap peas)
  • 450g Celery root
  • 30g Vegetable demi-glace
  • 398ml Tomatoes (canned)
  • 1 Ciabatta roll
  • 8g Zsa Zsa Paprika spice blend (sweet Hungarian paprika, coriander, turmeric, cumin, kosher salt)

Contains: Milk, Wheat, Barley

You will need:

Medium pan
Large pot
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
10 g
1260 mg
Total Carb
86 g
17 g
15 g
12 g
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Mise en place
Preheat the oven to 450°F. Halve the ciabatta lengthwise. Peel and medium-dice the celery root. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Cut each pod in half crosswise. Roughly chop the parsley leaves and stems. Peel, halve and medium-dice the onion. Mince the garlic. In a small bowl, heat 1 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted. To the same bowl, add ½ the garlic; season with a pinch of the spice blend and S&P to taste.
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Start the goulash
In a large pot, heat a drizzle of oil on medium-high. Add the onion, remaining garlic and cabbage; cook, stirring occasionally, 4 to 5 minutes, until the cabbage starts to brown slightly. Add the celery root, 1 tbsp butter and ¼ cup water (double the butter and water for 4 portions); stir well and reduce the heat to medium-low. Continue cooking, partially covered, 5 to 7 minutes, until the celery root is slightly tender when pierced with a fork.
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Finish the goulash
To the pot of vegetables, add the tomatoes, remaining spice blend, demi-glace and 1 cup water (double for 4 portions); bring to a boil. Reduce to a simmer and cook, 10 to 12 minutes, stirring occasionally, until the sauce has slightly thickened and the celery root is tender when pierced with a fork. Stir in ½ the parsley and season with S&P to taste.
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Make the garlic bread
While the goulash simmers, place the ciabatta halves, cut-sides up, on a lined sheet pan. Drizzle with oil and transfer to the oven. Toast, 5 to 7 minutes, flipping the bread halfway through, until golden brown and crunchy. Remove from the oven and brush with the garlic butter. Transfer to a cutting board and slice each ciabatta in half, crosswise, on an angle.
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Sauté the snow peas
While the garlic bread toasts, in a medium pan, heat a drizzle of oil on medium-high. Add the snow peas and season with S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Set aside in a warm spot.
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Plate your dish
Divide the finished goulash between your bowls. Top with the snow peas. Garnish with as much remaining parsley as you’d like, a generous drizzle of olive oil and a crack of black pepper. Serve the garlic bread on the side. Bon appétit!