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Pepper-corn vegetables

updated

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Ingredients for 4 servings:

  • 3 bell peppers, colored
  • 1 onion(s)
  • oil
  • 1 can corn kernels (drained weight 285 g)
  • 200 g crème fraîche
  • salt and pepper
  • ½ bunch parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Heat oil in a pan. Finely dice the onion and sauté until translucent. Halve each bell pepper, remove the seeds, and also dice it. Add to the onions and sauté in the pan for about 8 minutes. Drain the corn and add it. Season with salt and pepper, and stir in the crème fraîche and parsley.

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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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