John Myers
Contents
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Ingredients
- 1 large Glass of pepper strips
- 3 Shallots
- 1 Peppers yellow
- 1 tbsp Plant cream
- 400 ml Vegetable broth hot, I took the Mediterranean vegetable broth
- 150 ml Cremefine for cooking
- Sea salt from the mill
- Colorful pepper from the mill
- 0,5 tsp Chili powder
- 1 tsp Sweet paprika
- 1 pinch Sugar
- 1 tbsp Paprika pulp tube
- 2 tbsp Italian herbs frozen
- 0,5 tsp Honey liquid
Instructions
- Drain the pepper strips well and cut them a little smaller if necessary. Peel and finely dice shallots. Wash, clean and dice the bell pepper. Heat the plant cream in a saucepan and fry the shallots and yellow peppers in it for about 5 minutes.
- Add red pepper strips and fry briefly. Then deglaze with the hot vegetable stock and Cremefine. Bring to the boil, add spices and sugar. Stir in paprika pulp and puree everything until smooth. Simmer over medium heat for about 15 minutes.
- At the end of the cooking time, add herbs and honey. Season again with the spices and serve.
- We had the sauce for meatloaf with olives, Parmesan and sundried tomatoes, caramelized oven tomatoes and mashed potatoes with fried onions and chives. Links to the recipes in preparation step 5.
- Mediterranean herbal and vegetable broth, granulated Spicy meatloaf with olives, Parmesan and dried tomatoes Side dishes: mashed potatoes with fried onions and chives Starter: Fried crispy feta with caramelized oven tomatoes
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 14gProtein: 2.2gFat: 22.1g
