in Recipes

Zucchini-leek pan

updated

Spread the love

Ingredients for 6 servings:

  • 1 kg minced meat
  • 3 bell peppers
  • 500 g leek
  • 500 g zucchini
  • salt and pepper
  • nutmeg
  • 2 bags of rice
  • e.g. crème fraîche
  • Herbs (herbs of Provence), fresh or frozen
  • Fat, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Season the minced meat with salt, pepper, and nutmeg to taste and fry briefly. Dice the bell peppers and zucchini, and slice the leek into rings. Mix the vegetables with the minced meat and continue frying. Simmer over low heat for about 15 minutes. Remove from the heat, season with the herbs, and let stand for a few minutes with the lid closed. Meanwhile, prepare the rice according to the instructions and drain. Mix all ingredients in the pan and add crème fraîche, if desired. Note: It is best to use fresh or frozen herbs, as dried herbs often leave a bitter taste if cooked even a moment too long.

Facebook Comments

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.

Doerdinger's fried potatoes à la Dirt

Potato soup with Bockwurst