Summary

Ingredients

• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 green pepper (s)
• 1 large onion (s)
• 2 cloves garlic)
• 125 ml vegetable stock
• Salt and pepper, black, from the mill
• 2 tablespoon crème fraîche
• 1 tablespoon olive oil
• Thyme, a few twigs, fresh

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Instructions

1. Total time: 10 minutes
2. Halve the peppers lengthways, clean, wash and cut into fine strips.
3. Cut the onion into rings, chop the garlic.
4. Heat oil in a pot. Sauté the paprika, onion and garlic until golden.
5. Deglaze with the vegetable stock and season well with pepper, salt and thyme.
6. Cover and simmer over a low heat for about 10 minutes.
7. The creme fraîche is stirred under the no longer boiling vegetables.
8. Tastes very tasty as an accompaniment to cutlets.