Vegetables can be a great side dish or an easy yet nutritious stand-alone meal. Do not limit yourself to potatoes or cabbage - prepare a vegetable platter baked in sour cream sauce. For aroma, you can add herbs, and for a golden crust - grated cheese.
It is necessary
-
- Assorted vegetables in pots:
- 4 medium-sized potatoes;
- 2 large carrots;
- a small head of cauliflower;
- 2 cloves of garlic;
- 2 small onions;
- 200 ml of liquid sour cream;
- 0.5 teaspoon grated nutmeg;
- salt;
- ground black pepper;
- 100 grams of cheddar.
- Vegetable mix
- baked in zucchini:
- 2 young zucchini;
- 1 turnip;
- 2 young eggplants;
- 2 potatoes;
- 1 carrot;
- 3 tomatoes;
- 100 ml sour cream;
- 2 cloves of garlic;
- 100 ml vegetable or meat broth;
- a bunch of parsley;
- salt;
- ground black pepper.
Instructions
Step 1
A very simple and tasty dish is a vegetable mixture baked in pots. Peel potatoes and carrots and boil until half cooked. Remove vegetables from water, dry and cut into small cubes. Disassemble a small head of cauliflower into inflorescences. Chop the garlic.
Step 2
Grease clay pots with oil. Layer in layers of potatoes, carrots and cabbage. Combine the garlic and grated nutmeg and spread evenly over the vegetables. In a separate bowl, beat the sour cream with salt and black pepper and pour the mixture over the vegetables. Sprinkle with grated cheddar on top. Cover the pots with lids and bake the mixture for 45-50 minutes in an oven preheated to 180 ° C. Serve in the same bowl, accompanied by a green salad.
Step 3
A very unusual dish is zucchini stuffed with vegetables. Cut eggplants and turnips into cubes, carrots into slices. Scald the tomatoes and remove the skin from them, finely chop the pulp. Crush the garlic with a knife blade. Cut the zucchini in half lengthwise and scrape the flesh out of them with a sharp knife. Heat vegetable oil in a large skillet, add vegetables and lightly fry them, stirring with a wooden spatula.
Step 4
Chop the parsley finely and add to the skillet. Pour the broth over the vegetable mixture and simmer for another 10 minutes. The vegetables should soften, and some of the liquid should evaporate. Add sour cream, salt and ground black pepper. Leave the vegetables on the fire for another 5-7 minutes. If the sauce is too thin, add a tablespoon of flour to it and stir thoroughly. Too thick gravy can be diluted with broth.
Step 5
Fill the zucchini halves with the vegetable mixture, fold them in pairs and wrap them tightly in foil. Place the roll on a baking sheet and bake in an oven preheated to 180 ° C for 45 minutes. The zucchini rind should be soft. Remove the foil from the vegetable, refrigerate and serve in thick slices.
