John Myers
Ingredients for 4 servings:
- 2 large carrots
- 1 bell pepper(s), red
- 1 small can of tomatoes, pureed
- ½ bunch of spring onions
- 100 ml cream
- some vegetable stock powder
- some chili powder
- some butter
- some flour
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simple and vegetarian
Peel the carrots, slice them, and fry them in a pan with a little butter or oil. Wash the bell peppers, dice them, and add them to the pan with the carrots. Tip: I always fry the carrots for longer because I like them to be really soft. If you want a bit more bite, just add the bell peppers earlier. Then finely slice the spring onions and add them. Season with a little salt, but not too much, because there will be broth in the sauce. Meanwhile, melt the butter in a saucepan, stir in the flour, then add the water while stirring and let it simmer. As soon as the vegetables are nice and soft, remove them from the pan and set aside about half. Add the vegetables to the sauce, add the passata, and puree everything until smooth. Then add the remaining vegetables to the sauce and season with cream, broth, and chili powder. I always eat this with pasta, and grated cheese goes very well with it.
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