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Pepper-potato vegetables

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Ingredients for 2 servings:

  • a little clarified butter
  • 1 small onion(s), finely diced
  • 300 g potatoes, peeled and roughly diced
  • 300 g red pointed peppers, cut into strips
  • ⅛ liter meat broth
  • some paprika powder
  • some chili, dried and crumbled
  • some sugar or other sweetener
  • possibly cornstarch or locust bean gum, mixed with a little water

Instructions

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

Sauté the onion in the lard. Add the potatoes and simmer with the meat broth for 10 minutes. Then add the bell peppers and sauté for about 15 minutes until soft. Season to taste with the remaining spices; if the dish isn’t thick enough, thicken it a little with a thickener.

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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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