Carrots and peppers trilogy

Publiée le 21/07/2015



  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 3 carrots
  • 1 pinch of Espelette pepper
  • 1 tbsp poppy seed oil
  • ½ tbsp olive oil France
  • salt

Clean the peppers, carrots, dice, cook in a wok with olive oil France. To keep the crunchy peppers, stop cooking and add the poppy seed oil.
This simple recipe can accompany a mullet or pork tenderloin.
Serve warm the same day or cold the next day.

Good tasting !

Saumur champigny Clos Cristal 2009 (

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