John Myers
Ingredients for 3 servings:
- 1 bell pepper(s), red, diced
- 1 yellow bell pepper(s), diced
- 1 small onion(s)
- 2 tsp broth, granulated (instant)
- 300 ml milk, low-fat
- 1 pinch of nutmeg, freshly grated or ready-made spice
- ½ bunch chives
- n. B. Pfeffer
- n. B. Salt
- 1 tbsp margarine, soy sauce or rapeseed oil
- 1 tbsp paprika powder, sweet
- possibly sauce thickener
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Silke’s bell peppers with meat, pasta, etc.
Cut the onion into tiny cubes (you don’t want them to stick out too much afterward, as children don’t like that at all) and sauté them in 1 tablespoon of Sojola margarine (which is cholesterol-free) or 1 tablespoon of rapeseed oil until translucent. Now add 300 ml of cold milk and the diced or roughly diced bell peppers. Let the whole thing simmer over low heat for about 10 minutes until al dente. Stir occasionally and season with nutmeg, sweet paprika, the instant stock, and pepper. Season to taste and add salt if desired, but this is usually not necessary. If you like, you can also replace some of the milk with cream (we don’t do this because of the cholesterol) and thicken it at the end with either a roux or a ready-made sauce thickener (although we leave it plain). Finally, add the finely chopped chives to the vegetables and stir well again. The vegetables go perfectly with schnitzel, roasts, pasta, rice, baguette, etc.
Facebook Comments