Stew vegetable: tasty and healthy
Vegetables - one of the main components of the correctpower supply. They saturate the body with vitamins and minerals, carbohydrates and multivitamins. Consumption of them is most useful in raw form, but not all are able to be syrodezhstvovat, so as an optimal solution is chosen cooking vegetable stew in the multivark, where there is no function of roasting, killing all the useful qualities of vegetables.
The simplest recipe for cooking a vegetable stew in a multivarquet is as follows:
Necessary ingredients:
eggplant - 250 g
zucchini - 250 g
potatoes - 250 g
onions - 1 pc
tomatoes - 2-3 pcs.
cauliflower - 4-5 inflorescences
Bulgarian pepper - 2 pcs
carrots - 1 pc
flour - 3 tbsp.
water - 1 tbsp.
salt, pepper, other condiments, greens to taste.
Cooking method
Vegetable stew in a multivariate cook onepleasure. In the sense that the time of its preparation can be set independently, so that at the time of readiness of the whole family to sit at the table, it will be warm. Any ragout of vegetables begins with their preparation. For this, the ponytails, aubergines and zucchini are cut off. If zucchini is young, you can not peel the skin, but just wash it well. The middle is cut from tomatoes and the onion, potatoes and carrots are peeled.
In order not to spoil the taste of ragout from zucchini andeggplants in a multivark, bitterness, which is inherent in a purple vegetable, you need to clean. To do this, just cut it in circles, add salt and leave for 15-20 minutes. After this time, rinse in cool water.
The first ingredient, laid in stew inmultivarquet, is the potato. He needs to cook a little before the other vegetables are added. By the way, if you pawn all the remaining vegetables together or do it alternately, the taste will turn out to be completely different. Ideally, products should be sent in order of priority as they are prepared. Potatoes, depending on its type, will need 10-15 minutes of self-boiling. Water for him needs to be poured.
The recipe for vegetable stew in the multivariateprovides the following sequence: tomatoes (cut into any pieces - ideally they have to be cooked completely and create something like tomato sauce), onions (half rings, if the bulb is very large, then quarters of rings), carrots (rubbed on a grater with large holes), eggplant small pieces), zucchini (similarly), cauliflower (small cubes).
Ragout from vegetables in a multivariate is easy to prepareso that the whole family likes. Therefore, if someone does not like eggplant, zucchini or cauliflower, any of these components can be removed. But onions, carrots or tomatoes are not recommended to clean, they are rather seasonings than the main ingredients. Who wants to get a lighter version of the dish, can abandon potatoes.
After the lean vegetable stew in the multivarkcompletely packed, flour should be added (so that it does not take up lumps, it is not thrown in one place, but sprinkled on the surface of vegetables), salt, pepper and any other seasonings that you want to add. A good taste will be given to curry or hops-suneli, as well as marjoram and oregano.
To a vegetable stew in a multivarquet with zucchini andeggplants turned out delicious, all vegetables are mixed, a suitable temperature is set (at what temperature to extinguish vegetables in a multivar depends only on how soon you want to get a vegetable stew ready).
It is best if the contents of the saucepan are notboil, and will slowly languish in its own juice. The longer the process takes, the more intense the taste will be. Vegetable stew for the multivarquet will be even tastier if a couple of minutes before the end add a few spoons of sour cream.
