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
Print Recipe
Pin Recipe Instructions
- 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.
- Add the soup powder and deglaze everything with white wine. Then refine with cream, thyme, paprika, salt, pepper and lemon juice.
- Fish and poultry go well with it.
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