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Ingredients (4 servings)
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500 g Paprika-Mix
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180 g Bambussprossen
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180 g Bohnenkeimlinge
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250 g Cherrytomaten
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150 g Mascarpone
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150 g Emmentaler gerieben
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Öl, Salz, Pfeffer, Kräuter
Preparation
- Wash and core the bell peppers and cut into bite-sized pieces. Wash and halve the cherry tomatoes.
- Drain the bamboo shoots and bean sprouts well in a sieve.
- Heat oil in a large pan and briskly fry the bell pepper pieces for 5 minutes, then add the shoots, sprouts, and tomatoes and fry briefly.
- Stir the mascarpone into the vegetables until a creamy sauce forms, and season generously with salt, pepper, and herbs.
- Sprinkle the grated Emmental cheese evenly on top, cover the pan with a lid, and let it melt over low heat for 5 minutes.
