Here is a slight variation on a roasted vegetable dish. I added crème fraîche, which has a slightly sweeter flavor than sour cream, with paprika. There isn’t that much crème fraîche, only two tablespoons for a serving for four people, but the amount used adds richness and this and the slight sweetness counterbalances the flavors of the roasted vegetables perfectly.
2 stalks Broccoli
1 Gold or Red pepper
1 Leek or onion
2 Tablespoons crème fraîche
2 Tablespoons grated Parmesan cheese
2 teaspoons smoked paprika or to taste
1 Tablespoon of olive oil for veggies
Butter for the pan
salt and pepper to taste
Heat oven to 375 degrees
I put a few dots of butter in the bottom of the pan. Normally I use butter to grease a pan because it doesn’t bake into that orange-colored film like oil can. So I find that in general it makes cleanup of the pots and pans easier.
Cook every day, C.L.