Crystal Nelson
Contents
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Ingredients
- 3 piece Red pepper
- 1 piece Green paprika
- 1 piece Thai chilli red
- 1 piece Habanero green
- 1 piece Red peppers
- 2 tbsp Dried herb / onion / garlic mix
- 2 tbsp Olive oil
- 1 El Butter
- 1 pinch Sugar
- 1 pinch Sea salt from the mill
- 1 pinch Pepper from the grinder
- 3 tbsp Vegetable broth
- 1 something Coriander freshly finely chopped
- 1 something Crumbled Feta
Instructions
- These paprika vegetables were a side dish to this recipe: Pike chop fried in the pan Dried herb mixture / vegetable broth is homemade. Herbs / onions / garlic from our own cultivation. The peppers / chilli are also from our own breeding. See pictures.
- Clean and wash the paparika / chilli peppers. Cut the peppers into strips. Finely chop the chillies.
- Heat the olive oil / butter mixture (medium level). Fry the peppers briefly on all sides. Then add the chillies and fry them briefly.
- Now add the herb mixture, sugar, salt and pepper. Panning everything together.
- Add the vegetable stock. Put the lid on and let it simmer for a few minutes on a low heat. Feta and coriander are served separately. Anyone who wants to can use it.
Nutrition
Serving: 100gCalories: 352kcalCarbohydrates: 6.1gProtein: 0.7gFat: 36.7g
