גרינס צימעס: אין אַ פּאַמעלעך קוקער. ווידעא רעסאַפּיז
Vegetable stew is a great option for a full, light, healthy lunch or dinner. The list of ingredients is made by the hostess herself, taking into account the taste preferences of those for whom she is cooking. Vegetables can be baked in a pot or in the oven, stewed in a pan, but modern women prefer to cook vegetable stew in a multicooker, since the miracle pan preserves vitamins and microelements as much as possible. In addition, vegetables do not fade, and the finished dish looks very beautiful.
גרינס צימעס: אין אַ פּאַמעלעך קוקער. ווידעא רעסאַפּיז
Ingredients: – young potatoes – 4–5 pcs .; – carrots – 4 pcs.; – white cabbage – ½ medium head; – zucchini – 500 g; – fresh tomatoes – 4 pcs.; – medium-sized turnips – 1-2 pcs.; – Bulgarian pepper – 3-4 pcs .; – bay leaves – 2 pcs.; – vegetable oil – 1 tbsp. l .; – fresh greens – 100 g; – water – 1 multi-glass; – salt and pepper to taste.
Use tomatoes of dense varieties, and bell peppers in different colors (red, yellow, green), then the stew will turn out to be amazingly beautiful and mouth-watering
Wash and peel the potatoes, zucchini, carrots, turnips and cut them into cubes (remove the seeds from the zucchini first, you may not need to cut the skin if it is thin). Chop the cabbage into strips. Cut the bell pepper lengthwise into 4 parts, remove the partitions with seeds, cut into strips. Dip the tomatoes in boiling water for a couple of minutes, make an incision with a knife, remove the skin, then cut each into several slices (not very finely).
Grease the multicooker bowl with vegetable oil and lay the vegetables in layers in the following sequence: potatoes, cabbage, turnips, carrots, zucchini, bell peppers, tomatoes. Season with salt and pepper to taste. Pour in water, close the lid and activate the “Extinguishing” mode, setting the time to 30 minutes. After the beep about the end of the process, open the lid, put the bay leaf, stir, close tightly again and turn on the “Heating” mode for 15–20 minutes, so that the vegetables sweat like in an oven. Then put the ready-made vegetable stew from the multicooker into portioned plates, garnish with chopped fresh herbs and serve.
Ingredients: – potatoes – 4-6 pcs .; – onions – 1-2 pcs .; – frozen vegetables – 2 packs of 400 g; – pickled cucumbers – 2 pcs.; – green peas – 1 can of 300 g; – canned beans in tomato sauce – 1 can of 300 g; – vegetable oil – 3 tbsp. l .; – bay leaves – 2-3 pcs .; – fresh herbs – 100 g; – salt and pepper to taste.
For a winter stew, frozen vegetables called Mexican Blend, European Side Dish, or Vegetable Stew are best. Choose a set of vegetables, focusing on the composition that is indicated on the packaging
Wash, peel and dice the potatoes. Peel the onion and chop finely. Cut the pickled cucumbers with a knife lengthwise and cut across into cubes. Pour oil into a multicooker bowl, add potatoes and onions and fry with the lid open in the “Fry” or “Bake” mode for 10-15 minutes. Then put pickled cucumbers and frozen vegetables into a bowl, pour in a multi-cooker glass of tomato sauce from a jar of beans, close the lid and activate the “Stew” mode, setting the time to 30 minutes.
After the signal about the end of cooking, open the lid and add canned beans and green peas (no brine!) To the finished stew, stir and try to see if there is enough salt. If not, add salt. Pepper and lay in the bay leaf. Close the lid and set the “Warm” mode for 20 minutes. Serve the finished winter vegetable stew, garnish with fresh herbs.
Ingredients: – carrots – 4 pcs .; – beets – 4 pcs.; – onions – 2 pcs.; – green chili pepper – 1 pc.; – garlic – 2 cloves; – chili powder – ¼ tsp; – caraway seeds – 1 tsp; – turmeric – ¼ tsp; – olive oil – 2 tbsp. l .; – fresh herbs – 100 g; – coconut milk – 1 glass; – salt to taste.
You can replace coconut milk with vegetable broth. The taste of the finished dish will be slightly different, but the nutritional value and attractive appearance will remain at their best. Beets and carrots are medium-sized
Wash the beets, tails and the upper part (petiole), do not cut off, otherwise the root vegetable will lose color. Pour 1 liter of water into a multicooker bowl, insert the wire rack, place the beets on it, close the lid and set the Steamer mode to 30 minutes. Cool the beets, peel and cut into cubes. Peel the onions and carrots, chop the onion finely, grate the carrots on a coarse grater. Pass the garlic through the garlic.
Pour the oil into a multicooker bowl and in the “Fry” or “Bake” mode with the lid open, fry the onions and carrots. Add cumin, garlic, turmeric, chili powder, salt and stir fry for 5-10 minutes, stirring occasionally. Add the beets and toss in the chili peppers. Close the lid, set the “Extinguishing” mode for 10 minutes. When finished, open the lid and pour in the coconut milk or vegetable broth, bring to a boil. The Mexican vegetable stew is ready. Serve with fresh herbs.
Ingredients: – fresh mushrooms – 500 g; – potatoes – 6 pcs.; – zucchini – 1 pc.; – carrots – 2 pcs.; – onions – 2 pcs.; – tomatoes – 2 pcs.; – garlic – 4 cloves; – vegetable oil – 3 tbsp. l .; – salt and spices to taste.
For this recipe, champignons, honey mushrooms and chanterelles are suitable. You can use a mixture of these mushrooms. If you are using dried mushrooms, soak in water for 2 hours, or better yet, overnight before cooking. If soaked in milk, they will be tender.
Wash and peel vegetables. Remove the seeds from the vegetable marrow. Cut the potatoes and zucchini into cubes, finely chop the onion, grate the carrots on a coarse grater. Pour oil into a multicooker bowl and put onions and carrots into it, fry with the lid open in the “Fry” or “Bake” mode until golden brown. Add the rest of the vegetables, mushrooms and garlic, passed through the garlic. Season with salt, spices, cover with hot water so that it barely covers the ingredients. Close the lid, set the “Extinguishing” mode for 50 minutes.
Vegetable stew in a slow cooker recipes
After the beep signaling the end of cooking, simmer the ragout with mushrooms in the “Heat” mode for another 30-40 minutes. Serve the cooked dish with sour cream.