Steaming vegetables will preserve all the vitamins they contain, as well as their appearance. In this case, you will not need additional fat, and the dish will turn out to be tasty, juicy and, importantly, dietary.
It is necessary
-
- For recipe # 1:
- 300 g zucchini;
- 100 g salted eggplant;
- 100 g carrots;
- 200 g bell pepper;
- 200 g tomato;
- 200 g potatoes;
- 2 tbsp olive oil;
- salt
- spices to taste.
- For recipe # 2:
- 150 g of canned mushrooms;
- 200 g zucchini;
- 200 g salted eggplant;
- 200 g bell pepper;
- 5-6 stalks of asparagus;
- 1 clove of garlic;
- 2 tbsp olive oil;
- dill and parsley;
- salt
- spices to taste.
Instructions
Step 1
You can steam vegetables in an electric steamer or airfryer. Some models of microwave ovens that have the "steam cook" option will also help you with this. In the absence of the above, use a special pan with a steam basket or a regular pan in which you can put a sieve (colander, wire rack) and close the lid tightly.
Step 2
To do this, pour a small amount of water into a saucepan (about 5 cm from the bottom) and place a grate (sieve, colander) on top so that it does not touch the poured liquid. Then put the pan on the fire and bring the liquid to a boil.
Step 3
To add a light zesty flavor to the vegetables, dip the seasoning in the water. For this, use cilantro, cloves, nutmeg, dried ginger, a slice of lemon or orange, freshly ground pepper, garlic, etc. of your choice.
Step 4
While the water is boiling, wash the vegetables, peel and, if necessary, cut into pieces. Cooking time depends on the vegetables themselves. For example, whole roots and tubers with a high density (potatoes, carrots, beets, etc.) are cooked for 25-30 minutes, legumes (beans, peas, etc.) - 8-10 minutes, leafy (sorrel, spinach, etc.) etc.) - 1-3 minutes.
Step 5
Place the vegetables on the steam rack, over the boiling liquid, and close the pan tightly with the lid. Make sure that the water does not stop boiling during the cooking process. you are steaming.
Step 6
Determine the readiness of vegetables by color or by piercing with a fork (knife). Serve hot, garnished with fresh herbs. You can season with butter or olive oil, sour cream, add grated cheese.
Step 7
Recipe number 1. Wash the vegetables thoroughly, peel and cut into small cubes. Place them in a deep bowl, add salt, spices and mix gently. Put in a double boiler (saucepan) and cook for 20-25 minutes. Place prepared vegetables in a deep bowl, season with olive oil and serve
Step 8
Recipe number 2. Wash vegetables under running water. Cut the zucchini and salted eggplant into small cubes. Cut the asparagus into slices. Peel the pepper, rinse and cut into medium-sized pieces. Open the canned mushrooms and drain the liquid from them. Chop the garlic and herbs finely. In a deep bowl, combine the zucchini, salted eggplant, asparagus, mushrooms and peppers. Add salt, spices and mix gently. Place them in a double boiler (saucepan) and cook for 25-30 minutes. Gently remove the cooked vegetables, add garlic, olive oil and garnish with herbs. The dish is served hot.
