in Recipes

Paprika and fennel braised vegetables

updated

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Ingredients for 4 servings:

  • 3 bell peppers, colorful, cleaned
  • 1 bulb(s) fennel, cleaned
  • 1 large onion(s)
  • 2 tbsp, heaped tomato paste
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 1 clove(s) garlic, diced
  • 1 piece(s) ginger, diced
  • 1 tbsp dried herbs, e.g. thyme, marjoram, oregano
  • 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A light, Mediterranean vegetable side dish

Cut the vegetables into strips or cubes. Heat the olive oil in a pan and sauté the onion, fennel, and bell peppers. Add the garlic and ginger and sauté briefly. Add the tomato paste and toss to combine. Add the spices and toss again. Cover and simmer over low heat for about 15 minutes, until the vegetables are tender but still firm to the bite. Serve with meat dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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