Creamy Ratatouille
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 zucchini
- 1 fennel
- 2 bell peppers, red and yellow
- 2 cloves garlic
- 1 onion (s)
- 100 g ajvar
- some stalks thyme
- 100 g sweet cream
- 50 g cheese, rated, e.., Edam, Gouda, Parmesan
- some oil
Print Recipe
Pin Recipe Instructions
- Wash and clean the zucchini, bell pepper and fennel and cut into medium-sized cubes. Cut 2 cloves of garlic into small cubes (do not squeeze, so the aroma comes out better) and fry with the vegetables in a little oil for about 4 minutes.
- Mix in the thyme leaves and 100 g ajvar and let the ratatouille simmer on medium heat for 5 minutes. Season to taste with salt and pepper. Whip 100 g of cream until stiff (that`s the trick, it makes the ratatouille wonderfully creamy and airy) and mix in with 50 g of grated cheese.
- The dish can now be kept warm when something else is being prepared or eaten straight away.
- It goes well with meat, fish or just bread.
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