John Myers
Ingredients for 4 servings:
- 750 g pointed peppers, yellow, cleaned
- 8 large onions, chopped
- 4 cloves garlic, Chinese, chopped
- ⅛ liter vegetable broth, very strong
- 400 g sour cream
- 400 g cream, preferably cooking cream
- salt and pepper
- 1 pinch(s) sugar, strong
- Oil, for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Heat a deep frying pan and add about 1 cm of oil. Brown all the peppers all over until they are well browned, then drain on a plate, preferably on kitchen paper. Drain the oil, leaving only 4-5 tablespoons, and fry the onions in it. Add the chopped garlic and fry until golden brown, then pour in the strong vegetable stock and simmer for 5 minutes. Stir in the sour cream and cream and season with salt, pepper, and sugar. Add the fried peppers to the sauce and simmer gently for about 20 minutes. Season to taste and adjust seasoning if necessary. Serve with fresh white bread and salad.
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