John Myers
Ratatuille Vegetables
The perfect ratatuille vegetables recipe with a picture and simple step-by-step instructions.
- 1 Carrot approx. 100 g
- 1 piece Zucchini approx. 100 g
- 1 Onion approx. 100 g
- 1 piece Kohlrabi approx. 100 g
- 1 piece Broccoli (stem or stalk) approx. 100 g
- 0,5 Red peppers approx. 100 g
- 0,5 Yellow pepper approx. 100 g
- 0,5 Green peppers approx. 100 g
- 0,5 Red chilli pepper
- 1 piece Ginger approx. 10 g
- 1 Clove of garlic
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 200 ml Vegetable broth (1 teaspoon instant)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Coarse pepper from the mill
- 1 tsp Mldes curry powder
- 2 tbsp Coriander TK
- 2 tbsp Crème fraîche with herbs
- 2 tbsp Roasted onions possibly
- Peel the carrot with the vegetable peeler, scrape 2 in 1 with the vegetable blossom scraper / decorating peeler and cut into carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Wash the zucchini, cut in half lengthways, peel with the garnish peeler and cut into slices (approx. 3 – 4 mm thick) with a knife. Peel and quarter the onion, cut into wedges and disassemble them. Peel the kohlrabi, cut in half, peel with the garnish peeler and cut into slices (approx. 3 – 4 mm thick) with the knife. Clean the peppers, peel them with the peeler *), wash them and cut into small diamonds. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and clove of garlic. Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a pan, add the vegetables (diced garlic cloves, diced ginger, diced chili peppers, carrot blossoms, zucchini slices, onion pieces, kohlrabi, broccoli slices and peppers) and fry / stir-fry. Deglaze / pour in the vegetable stock (200 ml) and let everything simmer with the lid closed for about 10 minutes. Season with mild curry powder (1 teaspoon), grben merrsalaz from the mill (4 big pinches), colored pepper from the mill (4 big pinches), frozen coriander (2 tablespoons) and créme fraîche with herbs (2 tablespoons). Simmer everything without the lid and serve hot. If you want, you can sprinkle the vegetables with roasted onions. *) A new product from Lurch. In my experience, the first peeler with which you can peel peppers easily and easily.
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