Roasted Peppers Dipped in Sour Cream

Name: Roasted Peppers Dipped in Sour Cream - Lacramioara L.
Ingredients: approx. 1 kg of bell peppers in different colors; 1 bunch of green onions (recommended) / 1 onion; 1; 2 carrots; 700 g of sour cream; 2 tablespoons of flour; oil; salt; pepper; 1 bunch of finely chopped parsley

Savory - Roasted Peppers Dipped in Sour Cream by Lacramioara L. - Recipia

Roasting and peeling the peppers is the first essential step in preparing this delicious dish. Choose red or yellow peppers, which add a touch of color and sweetness to the dish. Place them on a tray and roast them in a preheated oven at 200 degrees Celsius until the skin is well browned and bubbles form. Once they are ready, remove them from the oven and wrap them in aluminum foil to steam for a few minutes, which will make peeling easier. After they have cooled slightly, remove the skin, the stems, and the seeds, making sure to collect the juice that drains into a bowl, as this will add extra flavor to the dish. Once you have suitable strips of peppers, it's time to prepare the sauce. Mix the flour with the sour cream in a bowl, gradually adding the reserved juice from the peppers. Use a whisk to blend the mixture, being careful not to form lumps. This base will give consistency and creaminess to the final dish. In a pan, heat a small amount of oil and add the sliced green onions and finely chopped dry onion. Add the grated carrots and sauté the mixture over medium heat, stirring constantly, until the vegetables become tender and release their aromas. This step is crucial, as it will ensure a rich flavor and pleasant texture. Once the vegetables are ready, add the strips of peppers and the sour cream sauce. Gently mix, allowing the ingredients to combine over low heat, just enough to heat all the flavors. It is important not to boil too hard, as it may destroy the delicate texture of the peppers. Season with salt and pepper to taste, ensuring that all the ingredients are well balanced. Finally, turn off the heat and add a handful of finely chopped fresh parsley, which will add a touch of freshness to the dish. Mix well and let the dish cool slightly before serving. This recipe can be served warm, sprinkled with fresh parsley on top, but it is just as delicious cold, making it ideal for summer meals or as a side dish to various dishes. Enjoy every bite!