Red peppers with carrots, stewed in orange juice with ginger
4 servings
60 minutes
This recipe is a harmonious blend of vibrant and aromatic ingredients that give the dish a rich flavor and pleasant texture. Red bell pepper stewed with carrots in orange juice with ginger reveals the freshness of citrus and a light spiciness of spices. Inspired by European cuisine, this dish is perfect as a side for meat or fish dishes and can also serve as a standalone vegetarian treat. Ginger and garlic add a warm spicy note, while green onions bring a touch of freshness. The simplicity of preparation and richness of flavors make it an ideal option for a cozy home dinner or light lunch. Enjoy this refined and aromatic dish that awakens the appetite and provides gastronomic pleasure.
1
Cut the peppers in half and remove the seeds. Chop into small pieces.
- Red sweet pepper: 4 pieces
2
Peel the carrot and cut it into small pieces.
- Carrot: 500 g
3
Heat olive oil in a pan and add peppers and carrots. Sauté over medium heat for 3 minutes, stirring.
- Olive oil: 2 tablespoons
- Red sweet pepper: 4 pieces
- Carrot: 500 g
4
Add ginger and garlic and cook for another minute.
- Grated ginger: 1 tablespoon
- Garlic: 2 cloves
5
Pour in the orange juice and cook for another 5 minutes until most of the juice evaporates.
- Orange juice: 0.5 glass
6
Meanwhile, slice the green onion (only the white part) into thin strips.
- Spring onion with bulb: 1 bunch
7
Add onion to the pan, season with salt and pepper. Cook, stirring, for another minute and serve.
- Spring onion with bulb: 1 bunch
- Coarse salt: to taste
- Freshly ground black pepper: to taste
