How to cook
Stew vegetables means to cook them in a small amount of liquid. The liquid can be water or broth. Before cooking the vegetables are thoroughly washed, cleaned and cut into cubes. Stew can be such vegetables as tomatoes, cabbage, cauliflower, broccoli, turnips, carrots, pumpkin, squash, beans. The pan in which you cook the vegetables, brush with oil. Put the vegetables and fill them half way with water. Cover and cook vegetables until tender. It is desirable to cover the vegetables with hot water from the kettle. So they will be ready faster.
Tomatoes, squash, zucchini to stew in their own juice. Therefore the pan will be enough to pour oil. Cooking vegetables should also be with the lid closed. So it preserves maximum amounts of vitamins and minerals. The vegetables need to roast until soft and Golden crust education.
Stew the vegetables you can not only pan, but also in the steamer. To do this, place the chopped vegetables in one of the tiers of the steamer and cook for 10 minutes. Cooking frozen vegetables for a couple lasts for a little more: 12-15 minutes. Readiness check with a sharp knife.
If the vegetables are an integral part of another dish, simmered them until soft (they should be slightly hard). Then place them in the main dish.
Dishes and side dishes of steamed vegetables
Vegetables, stewed in sour cream sauce is a nutritious and tasty dish. For its preparation you will need no more than 20 minutes. Ingredients: 200 grams of zucchini, 200 grams pumpkin 4 carrots, 50 grams of green peas, 2 tbsp butter, 1 tbsp. of salt without slides, 3 sprigs parsley. For sour cream sauce you will need: 100 grams of sour cream, 2 tbsp mayonnaise, 3 cloves of garlic, 1 tsp Basil, 0.5 tsp. salt 0.5 tsp. black pepper.
First, prepare sour cream sauce. Mix sour cream and mayonnaise. Crush the garlic in chesnokodavku. Add it to sour cream. It remains only to salt and pepper the mixture. The sauce is ready! If you don't have Basil, replace it, oregano or dried dill.
Now cut the vegetables in cubes. Every vegetable simmered separately in butter. Green peas are just slightly warm. Connect the prepared vegetables with cream sauce. Sprinkle the dish with finely chopped parsley.
Prepare sauce vegetables milk soup. Take 250 ml of milk, 200 ml water, 70 grams of potatoes, 25 grams of carrots, 45 grams of onions, 80 grams of cabbage, 5 grams of butter, 1 tablespoon of salt. Zucchini, potatoes and carrots cut into cubes. And shred the cabbage. Simmered carrots and cabbage in a small amount of water. Add butter. Bring the water for the soup to boil. Add sliced zucchini, potatoes, carrots and cabbage along with the broth. Cover the pan and simmer the soup on low heat for 10 minutes. Then pour in a pot of hot milk, bring to a boil. Serve the soup on the table with the remaining butter.