Vegetable Casserole

Remove the skin from the onions and cucumber, clean the peppers, blanch the tomatoes briefly in boiling water.

blanch (scald), rinse and skin. Cut everything into coarse cubes.

Finely dice bacon and fry in hot oil in a casserole. Sauté onions until translucent. Add vegetables and crushed garlic. Season with pepper, salt, basil and chervil and steam for about 15 minutes with the lid closed. During the last 5 min. remove the lid to let the liquid boil.

Season to taste, chop parsley and dill, stir in both and arrange the vegetables. Form sour cream in the middle and bring to the table without stirring.

Serve with white bread and dry white wine.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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