Carbonade with potato peppers vegetables

Carbonade with potato peppers vegetables

For carbonade with potato peppers vegetables in time cook a firm boiling variety of potatoes as pell potatoes. Drain the water. Place potatoes in cold water to cool more quickly. Peel and cut into cubes. For the marinade of the carbonade, mix 1 tablespoon of olive oil with ground pepper, paprika powder and 2 finely chopped rosemary sprigs. Add a finely diced garlic clove. Brush the carbonade with the marinade. Leave to marinate. Cut the red peppers into rings and remove the seeds. Peel and dice onions. Rinse and dry the roast peppers. For the vegetables, heat 2 tablespoons olive oil in a frying pan. Sauté potatoes vigorously. Add onions, a diced garlic clove, 2 finely chopped rosemary sprigs, red pointed peppers and roast peppers. Roast vegetables until tender. Season bell pepper vegetables with ground pepper and salt. Heat a second pan. Sear carbonade vigorously on both sides briefly. Saute on medium for 2 to 3 minutes per side. Season carbonade with salt. Arrange on top of the vegetables.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
603 kcal
47 g
48 g
24 g

(C)opyright by Marions Kochbuch