Side Dishes

Zucchini, Carrot, Fennel and Bell Pepper Vegetables

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 fennel bulb (s)
  • 2 carrot (s)
  • 1 zucchini
  • 2 bell peppers, color your choice, just not green
  • some oil
  • 1 tablespoon soup powder
  • some white wine
  • 6 tablespoon heavy cream
  • thyme
  • paprika
  • salt and pepper
  • Lemon juice
Zucchini, Carrot, Fennel and Bell Pepper Vegetables
Zucchini, Carrot, Fennel and Bell Pepper Vegetables

Instructions

  1. Cut the fennel into strips and the carrot into slices, fry both with a little oil. After a while, add the quarter-sliced zucchini and fry. Finally add the paprika cut into strips.
  2. Add the soup powder and deglaze everything with white wine. Then refine with cream, thyme, paprika, salt, pepper and lemon juice.
  3. Fish and poultry go well with it.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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