Steamed vegetables are great for preparing a variety of side dishes. In addition, they can be used like that. When cooking, be sure to cover the lid and add aromatic spices to the vegetables: bay leaf, black peppercorns, parsnip root and others.
How to cook
Simmering vegetables means cooking them in a little liquid. The liquid can be water or broth. Vegetables are thoroughly washed, peeled and diced before cooking. You can add vegetables such as tomatoes, cabbage, cauliflower, broccoli, turnips, carrots, pumpkin, zucchini, green beans. Grease the dishes in which you will cook vegetables. Put vegetables in there and cover them with water halfway. Cover and cook vegetables until tender. It is advisable to pour vegetables with hot water from a kettle. This way they will be ready faster.
Tomatoes, pumpkin, zucchini can be simmered in their own juice. Therefore, it will be enough to pour oil into the pan. Cooking vegetables should also be done with the lid closed. So they retain the maximum amount of vitamins and nutrients. Fry vegetables until soft and golden brown.
You can add vegetables not only in a frying pan, but also in a double boiler. To do this, place the chopped vegetables in one of the tiers of the steamer and cook for 10 minutes. Cooking frozen vegetables for steam lasts a little more: 12-15 minutes. Check readiness with a sharp knife.
If vegetables are part of another dish, simmer until half cooked (they should be slightly firm). Then place them in the main course.
Steamed vegetables dishes and side dishes
Vegetables stewed in sour cream sauce are a nutritious and delicious dish. You will need no more than 20 minutes to prepare it. The ingredients of the dish: 200 grams of zucchini, 200 grams of pumpkin, 4 carrots, 50 grams of green peas, 2 tbsp. butter, 1 tbsp. salt without a slide, 3 sprigs of parsley. For sour cream sauce you will need: 100 grams of sour cream, 2 tablespoons. mayonnaise, 3 cloves of garlic, 1 tsp. basil, 0.5 tsp salt, 0.5 tsp. black pepper.
First, prepare the sour cream sauce. Mix sour cream and mayonnaise. Crush the garlic in a garlic press. Add it to sour cream. It remains only to salt and pepper the mixture. The sauce is ready! If you don't have basil, replace it with dried aregano or dill.
Now cut the vegetables into cubes. Simmer each vegetable separately in butter. Just heat the green peas slightly. Combine cooked vegetables with sour cream sauce. Sprinkle finely chopped parsley over the dish.
Prepare stewed vegetables into a milk soup. Take 250 ml of milk, 200 ml of water, 70 grams of potatoes, 25 grams of carrots, 45 grams of zucchini, 80 grams of cabbage, 5 grams of butter, 1 tbsp. salt. Cut the courgettes, potatoes and carrots into cubes. And chop the cabbage. Simmer carrots and cabbage in a little water. Add butter there. Bring the soup water to a boil. Put chopped zucchini, potatoes, carrots and cabbage there along with the broth. Cover the saucepan with a lid and simmer the soup over low heat for 10 minutes. Then pour hot milk into a saucepan, bring to a boil. Serve the soup with the remaining butter.
