Gluten-Free Potato Főzelék

Ingredients

• 2 lbs Potatoes
• 1 medium Onion
• 1 tbsp Sweet paprika
• 2 tbsp Gluten-free all-purpose flour blend
• 1/2 cup Sour cream (dairy-free option available)
• 2 cups Vegetable broth
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Peel the 2 lbs of potatoes and cut them into 1-inch cubes. Peel and finely dice the 1 medium onion.
2. 2Heat the 2 tbsp of olive oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes.
3. 3Add the cubed potatoes, 1 tbsp of sweet paprika, 1/2 tsp of salt, and 1/4 tsp of pepper to the pot. Stir everything together and cook for 2-3 minutes, allowing the potatoes to lightly toast.
4. 4Pour in the 2 cups of vegetable broth. Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and simmer until the potatoes are fork-tender, about 15-20 minutes.
5. 5While the potatoes are simmering, measure the 2 tbsp of gluten-free all-purpose flour blend into a small bowl. Add about 1/4 cup of water from the pot (or fresh water) and whisk until you have a smooth, lump-free slurry.
6. 6Once the potatoes are tender, slowly pour the gluten-free flour slurry into the simmering potatoes, stirring constantly to prevent lumps. Continue to stir and cook for 1-2 minutes until the mixture has thickened.
7. 7Remove the pot from the heat. Stir in the 1/2 cup of sour cream (or dairy-free alternative) until fully combined and the mixture is creamy. Heat gently for 1 minute, but do not allow it to boil, as this can cause the sour cream to curdle.
8. 8Serve the potato főzelék hot.

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