How to cook vegetable gravy

Vegetable gravy, cooked with his own hands, it is not only a useful addition to any dish, but incredibly delicious. While cooking the gravy, you can experiment, each time adding new vegetables and spices, or replace one by the other, thereby giving the dish a new flavor and taste.

How to cook vegetable sauce for pasta

You will need:

- 400 g tomatoes (can use fresh vegetables and canned);

- 1 large onion;

- 1 carrot;

- 3 cloves of garlic;

- 1/2 Cup cream of average fat content;

- 22-30 grams of butter (about a tablespoon);

- vegetable oil (any refined);

- a pinch of sugar;

Sol;

- a bunch of parsley;

- a bunch of dill.

All the vegetables wash, peel.

Onions and garlic are finely chop and fry in boiling oil.

Carrots grate on a coarse grater, put it in the skillet to polugodovymi vegetables, cover, reduce heat and cook 8-10 minutes. Salt.

Grind in a blender the tomatoes, chop the greens. Pour the tomato mix in a pan to vegetables, then there also send parsley and dill, add the sugar. Bring to the boil and continue to cook until the sauce until half the liquid evaporates.

Add to sauce the cream and butter. Aromatic vegetable sauce for pasta is ready.

How to cook vegetable gravy for buckwheat

You will need:

- 1 onion;

- 1 carrot;

- 1 tomato;

- 1 sweet pepper;

- 1 tablespoon of flour;

- 1 Cup of milk;

- a bunch of greens (dill, parsley or Basil);

Sol;

- vegetable oil.

Clean all the vegetables, rinse in cold water and finely chop.

Preheat a frying pan vegetable oil (use only refined) and place the carrots, fry over high heat for 2 minutes (watching to not burnt). Add the carrots, onions, tomatoes and peppers, season with salt, reduce heat and cook vegetables until fully cooked.

Once the vegetables become soft and get a Golden look - in a pan pour milk, add the chopped herbs, the flour, bring the gravy to a boil and remove from heat. Vegetable gravy to the buckwheat is ready.

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