Peppers – corn – vegetables with basil

Ingredients for 2 servings:

• 2 yellow bell peppers, diced into 1-2 cm pieces
• 1 onion(s), finely diced
• 1 small can of corn
• 3 tbsp crème fraîche (herb)
• 1 tbsp vegetable broth, instant
• 1 tsp sweet paprika powder
• 1 handful of basil, roughly chopped
• 1 tbsp oil (sunflower)
• possibly sauce thickener, light

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the finely chopped onion in sunflower oil. Then sauté the diced bell pepper for about 5 minutes. Add water until the vegetables are almost covered. Pour in the instant vegetable stock and bring to a boil briefly. Add the drained corn and the crème fraîche (the liquid shouldn’t be boiling too much), the paprika, and the basil. If desired, thicken the sauce with a sauce thickener. The bell pepper pieces should still have a bite. Couscous with a little butter and Provençal herbs would go wonderfully with this. I could imagine roasted turkey breast as a meat side dish, but I’m a vegetarian myself. It’s a rather sweet-tasting vegetable, which makes it a hit with children.