John Myers
Ratatouille À La Papa with Rice
The perfect ratatouille à la papa with rice recipe with a picture and simple step-by-step instructions.
- 1 Eggplant approx. 300 g
- 1 Zucchini approx. 300 g
- 2 Tomatoes about 300 g
- 1 Green peppers approx. 150 g
- 1 Yellow pepper approx. 150 g
- 1 Red bell pepper approx. 150 g
- 3 Carrots approx. 150 g
- 2 Onions approx. 150 g
- 2 Garlic cloves
- 1 Piece of ginger (approx. 20 g)
- 1 Cup of parsley plucked
- 50 ml Olive oil
- 200 ml White wine (here: Riesling)
- 200 ml Vegetable broth (1 teaspoon instant)
- 2 tbsp Italian herbs (here: Von Fuchs)
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Sugar
- 0,5 tsp Cayenne pepper
- 1 a cup Crème fraîche (150 g)
- 250 g Basmati rice
- 1 tsp Salt
- Cook rice according to the spring rice method (see recipe: Cooking rice) in salted water (1 teaspoon) and keep warm. Wash the aubergine, quarter it lengthways and cut into slices. Wash the zucchini, cut in half and slice. Wash and dice tomatoes. Clean and wash the peppers and cut into diamonds. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Peel, halve and slice the onions. Peel and finely dice the garlic and ginger. Wash the parsley, shake well and pluck. Heat olive oil (50 ml) in a high pan and stir-fry the vegetables in it one after the other (first ginger and garlic cubes, then onion rings, carrot blossoms, pepper diamonds, zucchini slices, aubergine slices, tomato cubes and parsley). Deglaze / pour on with white wine (200 ml) and vegetable stock (200 ml). Season with Italian herbs (2 tbsp), salt (½ teaspoon), pepper (½ teaspoon), sugar (½ teaspoon) and cayenne pepper (½ teaspoon) and let everything simmer for about 10 – 12 minutes. Finally, fold in the plucked parsley and crème fraîche (1 cup / 150 g) and simmer for a few more minutes. Serve the ratatouille with rice.
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