Creamy Peppers – Cucumber – Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 1 cucumber (s)
- 2 shallot (s)
- 150 ml whipped cream
- 3 tablespoon butter
- salt
- Paprika powder, noble sweet
- Cayenne pepper
- 2 stems parsley, smooth
Print Recipe
Pin Recipe Instructions
- Peel and dice the shallots. Clean and dice the bell pepper. Peel the cucumber, cut long, core and dice. Wash the parsley, pluck the leaves and chop finely.
- Melt the butter in a pan and fry the shallots in it until translucent. Add paprika and cucumber and sauté for 1-2 minutes. Lightly salt the vegetables, reduce the heat a little, cover the pan. Steam the vegetables in this way for 2 minutes. Then pour in the cream and simmer covered for 5 minutes. Add the parsley, season with salt, cayenne pepper and paprika powder to taste.
- It goes well with rosemary potatoes and fried fish.
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