Paprika Vegetables in Orange Sauce

Peel and finely dice the onions and garlic. Heat oil in a large saucepan and sauté onions and garlic.

Add orange juice, port wine and honey and cook the gravy over high heat by about half, stirring occasionally. Season gravy with thyme, salt, saffron and pepper.

Meanwhile, cut peppers in half, remove stems, seeds and white septum. Rinse the peppers and cut into pieces about 2 x 2 cm.

Peel the oranges so that the white skin is also removed and fillet the oranges. The bell pepper pieces in the boiled down broth form and 5 to 6 min cook.

Rinse the parsley, pluck dry, remove the leaves from the stalks and chop finely. Fold the orange fillets and parsley into the paprika and bring to the table.

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