2013-05-03

Roast of young vegetables

Roast of young vegetables
Author:
Category
Second courses
Ingredients
  • Pork / Beef / Lamb - 400 g
  • Young small potatoes 8 - 800 g
  • Small carrots - 1-2 pcs.
  • Small onion - 3-4 pcs.
  • Asparagus beans - 5-7 pods
  • Garlic - 1-2 cloves
  • Bay leaf - 2-3 pcs.
  • Dill or parsley, or coriander ..., or a bunch of them - 1 bunch
  • A set of peppercorns: black, gray, green, red, fragrant - to taste
  • Spices: dill seeds, cloves ... - to taste
  • Salt - to taste
  • Oil - as needed
Roast young vegetables is another culinary wonder of the summer. The most interesting thing is that the stove or oven prepares everything for you, and you just have to make sure that nothing burns, that is, get the dish out of the oven in time.  

Recipe for roasted young vegetables


1

Turn on the oven to heat up to 250°C.

2

Potatoes, scratch carrots; peel the onion, leaving a small tuft so that it does not fall apart.

3

Prepare other vegetables, if you add something else: wash the asparagus beans and cut off the tails, cut the large ones in half; cut the eggplant into cubes; cut the cauliflower into small florets.

4

Crush peppers and cloves with a knife blade or in a mortar into large fractions.

5

Cut the meat into medium sized cubes.

6

Heat the pot or pan in which the dish will be baked on the stove with oil and fry the meat until golden brown.

7

Remove the meat from the pot and quickly fry the onion, unpeeled garlic and spices over high heat on several sides.

8

Put meat, vegetables, salt in the pan, mix everything, cover with a lid and put in an oven preheated to 250 ° C for a few minutes so that the pan warms up and the dish starts to cook.

9

Reduce oven heat to 150 ° C and simmer for 1-1.5 hours until tender.

10

Pour the dish into a bowl, turning the pan over so that the lower vegetables and fat are on top, sprinkle with chopped dill and serve hot on the table.

  • Main courses

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