How to cook vegetable stew: 5 Secrets 5 and unusual recipes
Educational Program Food / / December 19, 2019
Pistou - a universal dish that will develop your culinary imagination. You can combine any vegetables. The main thing - keep in mind a few rules.
5 secrets of tasty vegetable ragout
- It is best to chop the vegetables the same pieces. So they are evenly browned and protushatsya and stew itself will look more beautiful.
- There are several food preparation techniques. All vegetables can fry or boil separately, then combine and bring the stew until tender. Or first make zazharku (usually from onions, carrots and garlic) And add the remaining ingredients one by one. In the first case, the vegetables would be better to hold the form.
- If you chose the second way of cooking, try to lay the vegetables in the correct sequence. Otherwise stew can turn into a shapeless mass. Initially, add more hard vegetables, such as potatoes, peppers or squash. And after a while lay soft ingredients: tomatoes, peas or greens.
- That in the process of cooking vegetables is not burnt, it is possible to pour in the stew a little water or broth. Especially if there is a part of food juicy watery vegetables.
- Because the taste and odor of prolonged heating of seasonings may change. So add them in the middle of cooking, or closer to the end. Then, the dish will be more fragrant.
5 recipes vegetable stew
As already mentioned, the stew can be prepared from any of the products that are there in the kitchen. But if the usual combination of vegetables you fed up, try these interesting dishes.
1. Vegetable stew with brussels sprouts, corn and pumpkin
Ingredients
- 300 g of Brussels sprouts;
- salt - to taste;
- 150 g pumpkin;
- 1 carrot;
- 1 leek;
- 3 tablespoons olive oil;
- 250 g of canned corn;
- 100 grams of frozen, fresh or canned peas;
- ½ red bell pepper;
- 1 teaspoon seasoning "Italian herbs";
- a few sprigs of dill;
- a few sprigs of parsley.
preparation
Cut the sprouts in half or leave whole if it is small. Boil cabbage in salted water for 5-7 minutes and fold in a colander.
Slice the cleaned pumpkin and carrots into large cubes, and onion - rings. Heat the oil in a frying pan and fry the onion. Add the pumpkin and carrots, pour some liquid out of the corn and simmer, covered over medium heat for about 10 minutes.
Add to the vegetables peas and diced pepper and cook for another 7 minutes. Put in a pan cabbage and corn, add the salt, "Italian herbs" and chopped greens. Stir and cook for another 5 minutes.
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2. Spicy vegetable stew with cauliflower, potatoes, chickpeas and spinach
Ingredients
- 1 head cauliflower;
- salt - to taste;
- 800 g of potato;
- 2 garlic cloves;
- 1 green chili pepper;
- 1 onion;
- 2 tablespoons olive oil;
- 2 tablespoons butter;
- 1 teaspoon turmeric;
- 1 teaspoon ground coriander;
- 1 teaspoon mustard seeds;
- 1 teaspoon ground ginger;
- 1 teaspoon curry;
- 350 g of cooked or canned chickpeas;
- 250 g of spinach.
preparation
Disassemble the cauliflower into florets and lower in boiling salted water for 5 minutes. Then fold in a colander and leave 150 ml of a liquid in which cooked cabbage.
Peel the potatoes and cut into large pieces. Boil in salted water for 10 minutes and fold in a colander.
Slice the garlic and chilli into thin slices, and onion - half rings. The pan preheat, two kinds of oil over low heat and cook garlic, onion and chili until soft.
Add turmeric, coriander, mustard, ginger, curry and salt, stir and cook for a few minutes. Pour into pan cabbages and potatoes, pour water and simmer for about 10 minutes the remainder of the cabbage. Add the chickpeas and spinach and cook until the greens are not softened.
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3. Vegetable stew with courgettes, aubergines, tomatoes and peppers
Ingredients
- 2 eggplant;
- 3 zucchini;
- 3 red or yellow peppers;
- 3 tablespoons olive oil;
- 2 red onions;
- 4 garlic cloves;
- ½ basil beam;
- a few sprigs of thyme;
- 6 tomatoes;
- 400 g of tomatoes in brine;
- 1 tablespoon balsamic vinegar;
- salt - to taste;
- ground black pepper - to taste;
- ½ lemon.
preparation
Slice the eggplant, zucchini and peppers into large chunks. Heat the oil in a frying pan 2 tablespoons over medium heat. Fry the vegetables, stirring occasionally, for about 5 minutes, until they are soft and rosy. Put the vegetables in a bowl.
Slice the onion quarters and garlic - slices. Pour into the pan and place the remaining oil to the onions, garlic, chopped stalks of basil and thyme leaves. Fry, stirring for 10-15 minutes.
Put back in the pan eggplants, peppers and courgettes. Add coarsely chopped fresh tomatoes, canned tomatoes, salt and pepper. Mix well and cook with the lid on low heat for 30-35 minutes.
Add whole basil leaves, finely grated lemon zest, and salt if necessary. Stir and cook for another minute.
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4. Vegetable stew c celery, tomatoes and green beans
Ingredients
- 1 onion;
- 1 red bell pepper;
- 2 celery petiole;
- 2 garlic cloves;
- 600 g of tomato;
- 4 tablespoons olive oil;
- 300 g of green beans;
- a few sprigs of parsley;
- a few sprigs of dill;
- ½ teaspoon of dried thyme;
- salt - to taste;
- ground black pepper - to taste.
preparation
Cut the onion into thin half-rings, seeded pepper - thin strips and celery - large slices. Crush the garlic.
Dip the tomatoes briefly in boiling water, to shift into ice water and clean from the skin. Then cut them into quarters, remove the seeds and cut into thin strips.
Heat the oil in a frying pan over moderate heat and fry the onion and garlic. Add peppers, celery and green beans and cook for 2-3 minutes. Pour a little water, cover and simmer for about 10 minutes.
Add tomatoes, chopped fresh herbs, thyme, salt and black pepper. Stir and simmer, covered more vegetables for about 15 minutes, stirring occasionally.
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5. Vegetable stew with peas, artichokes and white wine
Ingredients
- 10 tomatoes;
- 8 tablespoons olive oil;
- 4 garlic cloves;
- 4 carrots;
- 6 sprigs thyme;
- 4 dried laurel leaves;
- 300 ml white wine;
- 1 kg of frozen peas;
- 3 chives beam;
- 400 g of canned artichokes;
- salt - to taste.
preparation
Pour the tomato boiling water for a few minutes, then drain the fluid and clean the vegetables from the skins. Cut them into quarters, remove the seeds and cut the tomatoes into small cubes.
Heat the oil in a frying pan, put chopped garlic and diced carrots and cook 5 minutes. Add the tomatoes, thyme, lavrushku and wine and cook for 5 more minutes.
Put the vegetables peas, chopped onions and artichokes. Cover and simmer for 8-10 minutes. Remove the bay leaves and season the stew with salt and mix well.
see also
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- 15 unusual vegetable salads →