The huge advantage of stewed vegetables (or stews) is how easy it is to prepare. You can experiment with different proportions of whatever ingredients you have on hand. Fresh, frozen and even pickled or canned vegetables are used. Only the time spent on stewing and the sequence of placing the products will be different. You can take the same amount of each vegetable, or you can make one of them the main one, and add the rest in small portions to only set off the taste and aroma of the dish. There are many options, the choice of a recipe depends only on your taste.
It is necessary
-
- Provencal stew:
- 2 onions;
- eggplant;
- 2 zucchini;
- 2 cloves of garlic;
- 200 gr. tomatoes in their own juice;
- 2 pcs. sweet pepper;
- 200 gr. canned white beans;
- 1 tbsp. chicken broth (can be made from cubes);
- 3 tbsp olive oil;
- 100 g dry white wine;
- 200 gr. minced meat;
- salt
- pepper and dried spices to taste.
- Stewed vegetables in a pan:
- 3 onions;
- 2 pcs. sweet pepper
- 250 g tomatoes;
- 2 medium zucchini;
- 1 bunch of celery
- 2 tbsp olive oil;
- 1 tbsp wine vinegar;
- salt and other spices to taste.
- Stewed vegetables in the oven:
- 2-3 onions;
- 1 large carrot;
- 200-300 gr. white cabbage;
- 200-300 gr. champignons;
- 5-7 medium potatoes;
- 150-200 ml of vegetable oil;
- salt
- ground black pepper
- Bay leaf
- turmeric (or another set of spices to taste).
Instructions
Step 1
Provencal stew.
Cut the zucchini and eggplant into small 2x2 cm cubes. Chop the garlic and onion. Cut the pepper into slices. Peel the tomatoes, cut them (if they are large). Rinse and dry the beans. Pour oil into a deep frying pan or saucepan, heat up. Fry the minced meat over high heat for 5-7 minutes, stirring constantly. Add spices, vegetables and white wine. Simmer for 15 minutes over low heat. Then pour in the ready-made broth, close the lid and leave for another 20 minutes until tender.
Step 2
Stewed vegetables in a frying pan.
Peel the pepper by removing the seeds and cut into strips. Remove the peel from the tomatoes, chop until mushy. Cut the courgettes into slices. Pour oil into a wide and deep frying pan, heat. Place the chopped onion. Saute it over low heat, stirring all the time. Add the rest of the vegetables, spices, and wine vinegar. Cover and simmer at minimum temperature for 30 minutes. Remember to stir the dish periodically.
Step 3
Stewed vegetables in the oven.
In a dish with a thick bottom (preferably cast iron) put onions, cut into half rings, and carrot straws. Chop the spices and sprinkle them on the vegetables (as well as each subsequent layer). Chop the cabbage, place after the carrots. Cut the champignons into strips, add to the dishes. Place potato slices on top of all vegetables. Drizzle with oil, cover. Bake in a preheated oven at 200 degrees until the potatoes are cooked, about 30-40 minutes.
