Vegetable Confit: Three Coloured Bell-Peppers
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Preserves coming directly from the vegetable garden. A savoury Provençal recipe mixing three colours of bell peppers, a wonderful sensation....
Red, yellow and green peppers are the sunny vegetables of Provençal cooking. It was only natural to bring them together. Prepared with 49g of fruit for 100g this preserve from the vegetable garden is cooked in a copper cauldron.
An excellent Provençal recipe to go with cold meat, patés, terrines, foie gras , stuffing or cheese. Total sugar content 60 g for 100g.
Net weight: 125g
Cane sugar, red, green and yellow bell peppers, apples, cider vinegar. Possible traces of nuts, gluten, mustard, sesame, milk, egg, sulfites, soya. A colourful Provençal recipe.
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