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Zucchini-carrot-fennel-pepper vegetables

updated

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Ingredients for 4 servings:

  • 1 fennel bulb(s)
  • 2 carrots
  • 1 zucchini
  • 2 bell peppers, color of your choice, just not green
  • some oil
  • 1 tbsp soup powder
  • some white wine
  • 6 tbsp cream
  • Thyme
  • paprika
  • salt and pepper
  • lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

delicious and twice as light

Slice the fennel and carrot, and fry both in a little oil. After a while, add the quartered zucchini and fry. Finally, add the sliced ​​bell pepper. Add the soup mix and deglaze with white wine. Season with cream, thyme, paprika, salt, pepper, and lemon juice. This dish goes well with fish and poultry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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