Description
And God sent us bright autumn vegetables, which asks in the General palette (in the sense of a roasting pan). To prepare vegetable stew is not difficult. But in order to make tasty, useful and beautiful, you need to know some secrets of cooking.
Ingredients
-
Eggplant
2 шт
-
Pumpkin
200 г
-
Potatoes
3 шт
-
Carrots
1 шт
-
Onion
1 шт
-
Pepper
2 шт
-
Garlic
1 зуб.
-
Broccoli
150 г
-
Tomato
1 шт
-
Salt
1 ч. л.
-
Spices
1 ч. л.
-
Vegetable oil
3 ст. л.
Cooking
Vegetable stew implies the freedom of creativity. The number of ingredients limited only by your own preferences, moods and stocks in the refrigerator. But in order to Stew grew blurred, in which some vegetables have lost every sight and taste and others are still not ready, they need to properly chop and add to the pan gradually, as cutting. In my case, all vegetables about the same amount by volume. The pumpkin was already cut into cubes of 1.5 cm, therefore the potatoes, peppers and eggplant I cut about the same. Smaller - onion, tomato and carrots. So, all the vegetables wash and peel.
I cook stew in a slow cooker, but with the same success it is possible to do it in the broiler. Cut into cubes onions and carrots, fry in vegetable oil in the bowl of a slow cooker with the lid open or in the broiler. Stir so it doesn't stick. Our task is slightly protomet bow, strongly do not fry it.
Meanwhile, cut peppers in small squares and add it to the onions and carrots.
The next one is eggplant. Clean it from the skin and cut into cubes 1.5 cm Into the bowl of a slow cooker (or Dutch oven) put portions, as slow cutting, so he had a little obzharitsya.
Added to stews, chopped cube the pumpkin. Vegetables for many, they are not fried, and tositsa. Season with a little salt and stir.
In a separate pan heat the oil and fry the potatoes, diced. My broccoli, divided into florets and add to the potatoes.
While fried potatoes with broccoli, finely chop the tomato and add to the main bowl with the stew. The description for the steps is longer than the steps in the kitchen :).
Mix spices: curry, Khmeli-suneli, pepper mix, hot pepper. Total volume about 1 - 1.5 tsp. Add the cut slices a clove of garlic (if you like).
Put in slow cooker (or Dutch oven) roasted potatoes and broccoli, add spices, if necessary, add salt, stir, close the lid and simmer for another 10 minutes.
Allow to stand for to stand after switching off for another 15 minutes and enjoy the autumn palette in the plate :).
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