Stewed vegetables: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are a lot of recipes for stewed vegetables. They are often used as a delicious side dish for meat dishes. However, pork, beef, poultry or minced meat are often added to them. This allows you to get an independent dish that does not require any accompaniment. Stewed vegetables are not only tasty and he althy, but also beautiful. Thanks to the riot of colors, such recipes are often liked by children. In this form, they agree to eat vegetables.

Recipe for vegetables with meat

To prepare such an interesting and satisfying dish, you need the following ingredients:

• 600 grams of beef.
• One medium-sized eggplant.
• One carrot.
• Small zucchini.
• 200 grams of Chinese cabbage.
• 400 grams of potatoes.
• 300 grams of cherry tomatoes.
• Two large onions.
• A head of garlic.
• One large bunch of parsley.
• S alt and ground black pepper.
• Zira - one pinch.
• A couple of tablespoons of vegetable oil.

Thanks to such a list of ingredients, the dish turns out to be very beautiful. The recipe for stewed vegetables with a photo allows you to see this.

Cooking in a pot

To cooka delicious dish, it is better to take a pan with thick walls and a bottom. This will allow all the ingredients to languish in their own juices.

Vegetable oil is poured into the bottom of the dish. The beef is washed and then the moisture is removed with paper towels. Cut into small cubes, season with s alt and pepper. You can let the meat stand like this for about five minutes. Peel the onion, cut into thin half rings. The meat is put into the pot first, and then the onion.

Eggplant must also be prepared. They are peeled, cut into slices a centimeter thick and poured with s alt water so that all the pieces are covered. The eggplants should stand like this for about twenty minutes. If this is not done, then the vegetables will turn out bitter.

Carrots are spread on the onion, which are cut into cubes. Garlic should be chopped large enough, sprinkle them with carrots. Potatoes are peeled, cut into cubes and laid out in the next layer.

The eggplant is squeezed out of the liquid and put into a saucepan. Zucchini is also cut into circles and put on eggplant. Cherry tomatoes are best peeled. However, if it does not bother you, then you can leave them as they are, puncturing with a toothpick. Beijing cabbage is cut coarsely, as its leaves are quite tender. A plate is placed on top to press all the ingredients, pour everything with water so that it covers at least half of the pan. Stew everything on low heat for more than an hour. When the vegetables settle, you can remove the plate. Sprinkle with fresh herbs before serving. This recipe for stewed vegetables with meat is very juicy and bright.

Steamed zucchini with tomato. What do you need?

Many people love zucchini in tomato sauce. They are soft and tender and cook quickly. One of the easiest and fastest vegetable stew recipes contains the following ingredients:

• Two small young zucchini.
• Two ripe tomatoes.
• A couple of cloves of garlic.
• S alt and pepper.
• Four tablespoons of 20 percent fat sour cream.
• A couple of tablespoons of vegetable oil.

If the tomatoes are not large, then you can increase their number to make more delicious sauce.

Recipe for steamed vegetables step by step

It will be easier to figure out the sequence of actions with a photo, but without them everything is clear. To begin with, it is worth removing the skin from the tomatoes. This is very easy to do with boiling water. It is necessary to cut the tomatoes crosswise so that later you can pry off the skin. It is better to make shallow cuts without touching the flesh. Pour the tomatoes with boiling water so that they are completely covered. After a couple of minutes of this “bathing”, you can easily pry off the skin at the cuts and remove it from the tomatoes.

Zucchini peeled, cut into cubes. In a frying pan, heat vegetable oil, such as olive oil, and fry the pieces of vegetables for several minutes so that they are browned. Then add tomatoes, cut into large pieces, a little liquid, s alt and pepper. Since this is a recipe for stewed vegetables in a pan, it is better to cover it with a lid so that the vegetables stew, share their aroma and taste.

When the tomatoes are boiled, they will not have a clear shape,add finely chopped garlic and sour cream. Everything is mixed and kept on fire for another five minutes. When serving, this dish is sprinkled with fresh herbs. Mashed potatoes can be a great accompaniment.

Vegetables in own juice

In order to prepare a very tender dish, you need the following products:

• One bulb.
• Large carrots.
• Four eggplants.
• One large tomato.
• Bulgarian pepper.
• Rice vinegar - teaspoon.
• Some sugar.
• S alt and pepper.
• Vegetable oil with a smell - a tablespoon.
• A couple of garlic cloves.

The result is a very he althy and tender dish. Vinegar adds spice, but if desired, you can do without it. You can also use this dish according to this recipe of stewed vegetables and cold.

How to cook? Tips

First, prepare the eggplant. They are cleaned and left in s alt water for a few minutes. Then the excess liquid is removed. Place half of the eggplant cut into circles in the pan. Carrots, garlic are also cut into circles. Onions - half rings. Bell peppers are de-seeded and cut into strips. Tomatoes - in circles.

Put half of the onion on the eggplant, then the carrots. It is covered with bell pepper and garlic. All layers are repeated again. The top one is made from tomato. This allows the whole dish to soak completely. Each layer is s alted, peppered, and sprinkled with a pinch of sugar. This makes the final dish very soft.

Also inpour in a saucepan and a spoonful of vegetable oil for flavor. At the same time, you can add vinegar. Now it's time to put everything on the stove.

First put on the strongest fire for three minutes, no more, then reduce to the middle and hold for another five minutes. After that, reduce the heat to a minimum and simmer the vegetables for another thirty minutes. When serving, you can add sour cream and fresh parsley.

Delicious vegetables in the oven

There are many recipes for steamed vegetables. In the oven, for example, eggplant and tomatoes with cheese are perfectly prepared. For this you need:

• Two large eggplants.
• Three tomatoes.
• Hard cheese - one hundred grams.
• A clove of garlic.
• S alt and pepper.
• If desired - dried basil.
• Mayonnaise - a couple of tablespoons.

Eggplants are also cooked first, so as not to spoil the final dish, that is, they are peeled, cut into circles and sprinkled with s alt water. When they are ready, the liquid is drained, and the eggplants themselves are placed on a baking sheet, greased with oil. They should be divided into two parts, since the dish will have two layers. Tomatoes are cut into circles, some are laid out on tomatoes. Now eggplant again, finishing with a layer of tomatoes.

Mayonnaise is mixed with grated garlic, seasoned with grated cheese. The resulting mixture is spread on the tomatoes and everything is sent to the oven for twenty minutes.

Steamed vegetables are very tasty and he althy! The advantage of such recipes is that the ingredients can be easily replaced, and such dishes are prepared very quickly andsimply. If you wish, you can add meat ingredients.