Vegetables in Cream Sauce

Ingredients

• 2 bulbs fennel (200 g each)
• 2 red bell peppers
• 2 carrots
• 2 large potatoes
• 1 stalk leek
• 2 shallots
• 2 tbsp butter
• 800 ml vegetable broth
• 2 tsp grated lemon zest
• 2 tbsp Sour cream
• 0.5 tsp paprika powder
• 2 tbsp heavy cream
• Salt
• ground pepper

Instructions

1. 1.

   Wash, trim and halve the fennel; slice into strips. Peel the peppers with a vegetable peeler, halve them, remove stems and seeds, and dice. Peel the carrots and cut into thin strips. Peel, wash and cube the potatoes.

2. 2.

   Halve the leek lengthwise, wash and cut into half-rings. Peel, halve and also cut the shallots into half-rings. Heat butter in a large pan, add all the vegetables and sauté over medium heat for about 5 minutes.

3. 3.

   Pour in the vegetable broth, cover and simmer for 10 minutes. Stir in lemon zest, sour cream, paprika powder and heavy cream; season with pepper and salt to taste, then serve.