John Myers
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Side Dishes: Sweet and Sour Zucchini-cucumber-vegetables
The perfect side dishes: sweet and sour zucchini-cucumber-vegetables recipe with a picture and simple step-by-step instructions.
For seasoning and rounding off:
- 0,5 Cucumber
- 1 middle Zucchini
- 1 Orange peppers
- 1 Apple
- 1 tbsp Freshly squeezed lemon juice
- 2 tbsp Vegetable oil with lemon
- 75 g Cream
- 100 g Crème fraîche with herbs
- 50 ml Vegetable broth
- 1 tsp Lime juice
- 2 tsp Lemon jam, alternatively apricot or orange jam
- 1 tsp Mild curry powder
- Seasoned Salt
- Black pepper from the mill
- 0,5 tsp Honey liquid
Herbs:
- 1 tsp Lemon thyme leaves fresh
- 2 tbsp Frozen chives
- Peel the onion and cut into cubes. Wash the zucchini, cucumber, pepper and apple. Peel the apple and cut out the core. Finely dice and drizzle with lemon juice. Halve the zucchini and cucumber, scrape the seeds out of the cucumber with a spoon. Divide both into slices. Halve the peppers, clean and cut into fine strips.
- Heat the oil in a pan. First fry the onion cubes until translucent, then add the remaining vegetables and the apple, fry for about 5 minutes. Add the curry powder and fry briefly.
- Deglaze with the cream, crème fraîche, vegetable stock and lime juice and bring to the boil briefly. Add lemon jam, reduce to medium heat. Season to taste with herbal salt, black pepper and honey, simmer for about 10 minutes. Finally stir in the herbs, heat briefly. Season again – done. Arrange and serve. Bon appetit and have fun cooking at home :-)! I served the vegetables with salmon meatballs and gratinated potato and carrot puree. Links to the recipes in preparation steps 4 and 5.
- Fish: crispy salmon cakes with bacon
- Side dishes: Baked potato and carrot puree
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