2013-04-10

Vegetable stew

Vegetable stew
Author:
Category
Second courses
Ingredients
  • Zucchini - 1 pc.
  • Sweet red pepper - 1 pc.
  • Carrot - 1 pc.
  • Cauliflower - 300 g
  • Tomato - 2 pcs.
  • Onion - 1 pc.
  • Chile pepperoncini - 3 pods
  • Vegetable or olive oil - 50 ml
  • Chicken broth unsalted -100 ml
  • Italian herbs - 2 tsp
  • Salt - to taste
Winter vegetables, of course, are inferior in taste to seasonal ones grown in natural conditions, under "live" sunlight. But you want to! It may not always be advisable to cut a salad out of them: such a salad will still remotely remind you of the taste of summer, and you will get disappointed instead of real pleasure. But this does not mean at all that in winter, especially at the beginning of spring, as now, you need to deny yourself the replenishment of the body's reserves with vitamins, even if they are “winter”.

vegetable stew recipe


1

Peel the zucchini. Remove the core from the pepper with seeds. Wash carrots, peel with a vegetable peeler. Cut the stem off the tomato. Peel the onion. Cut all vegetables into cubes, even better - chop with a special tool from Tescoma. Still, it is better to cut the tomatoes with a sharp, heavy knife - less juice will flow out. Separate the cauliflower into florets.

2

Heat oil in a ceramic-coated saucepan. Fry the onion over high heat until transparent. Add carrots, fry for three minutes. The specificity of the preparation of this dish, in particular, is that the vegetables are not pre-fried in a frying pan, but are fried directly in the pan.

3

Lay out layers of zucchini, cauliflower, pepper, tomato. Add three pepperoni peppers. Salt and sprinkle with Italian herbs. Pour in chicken broth. Reduce the heat to almost low, cover the pot with a lid. Cook 40 minutes.

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