Pepper and Fennel Stewed Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 peppers, colored, cleaned
- 1 tuber / n fennel, cleaned
- 1 large onion (s)
- 2 tablespoon, heaped tomato paste
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 clove garlic, diced
- 1 piece (s) ginger, diced
- 1 tablespoon herbs, dried, e.g., thyme, marjoram, oregano
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into strips or cubes.
- Heat the olive oil in a pan and sauté the onion, fennel and peppers. Add garlic and ginger and sauté briefly. Add the tomato paste and toss. Add the spices and toss again. Put the lid on and simmer on a low heat for about 15 minutes until the vegetables are cooked but still firm to the bite.
- Meat dishes go well with it.
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