Absolutely Light and Tasty, Paprika Vegetables in Milk As Side Dish
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 red pepper (s), diced
- 1 pepper (s), yellow, diced
- 1 small onion (s)
- 2 teaspoon stock, granulated (instant)
- 300 ml milk, low-fat
- 1 pinch nutmeg, freshly grated or ready-made spice
- 0.5 ½ bunch chives
- pepper
- salt
- 1 tablespoon margarine, soy lola or rapeseed oil
- 1 tablespoon paprika powder, noble sweet
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Cut the onion into tiny cubes, you shouldn`t necessarily look out afterwards, children don`t like that at all and stew in 1 tablespoon of Soyola margarine (is cholesterol-free) or 1 tablespoon of rapeseed oil until translucent.
- Now add 300 ml of cold milk and the chopped or roughly diced peppers. Cook everything on a low heat for about 10 minutes until al dente. Stir in between and season with nutmeg, paprika powder, the instant stock and pepper. Now and then to taste and possibly add salt, but is usually no longer necessary.
- If you want, you can also partially replace the milk with cream (not possible with us because of the cholesterol) and then either thicken it with roux or a ready-made sauce thickener (but we leave it natural).
- Finally, add the finely chopped chives to the vegetables and stir well again.
- The vegetables go well with schnitzel, roasts, noodles, rice, baguettes, etc.
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