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Creamy paprika sauce with thyme and honey

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Ingredients for 1 servings:

  • 3 large bell peppers, red
  • 1 large bell pepper(s), yellow
  • 2 onions, red
  • 1 garlic clove(s)
  • 50 g butter
  • 200 g cream
  • 200 ml vegetable stock
  • 1 shot of vinegar
  • 2 tbsp honey
  • 1 tbsp thyme
  • 2 tbsp paprika powder, sweet
  • some salt and pepper
  • chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the peppers, if necessary. Roughly chop the onions and garlic and fry briefly in the butter. Add the thyme and fry for a moment until a strong thyme aroma develops. Add the roughly chopped peppers and honey to the pot and sauté with the lid on until soft. Deglaze with vinegar and stock and bring to a boil. Reduce the heat and stir in the cream. Purée the sauce and simmer for 10 minutes until creamy. Thicken the sauce slightly with a sauce thickener if necessary and season to taste. The sauce goes well with chicken, pasta, or basmati rice.

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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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