Autumn Vegetable Goulash with Homemade Csipetke | Hearty Warm Lunch

Finely chop the onion and garlic. Cut the carrots and parsley root into rounds, and dice the celeriac and peeled potatoes into even cubes.

Heat the sunflower oil in a large pot, add the onion, and sauté over medium heat until translucent. Add the minced garlic as well and cook for another minute.

Remove the pot from the heat, sprinkle in the sweet paprika, stir quickly, and immediately pour in 1-2 decilitres of water so the paprika does not burn and turn bitter.