Vegetable ragout: tasty and healthy
Vegetables – one of the main components of proper nutrition. They saturate the body with vitamins and minerals, carbohydrates and multivitamins. Their consumption is most useful in its raw form, but not all are able to syroedstve, so the optimal solution is chosen cooking vegetable stews in a slow cooker, where it is not function of roasting kills all the beneficial qualities of vegetables.
The simplest recipe for cooking a vegetable stew in a multivarquet is as follows:
- eggplant – 250 g
- zucchini – 250 g
- potatoes – 250 g
- onion – 1 piece
- tomatoes – 2-3 pieces
- cauliflower – 4-5 buds
- Bulgarian pepper – 2 PCs
- carrots – 1 piece
- flour – 3 tbsp
- water – 1 tbsp.
- salt, pepper, other seasonings, fresh herbs to taste.
Method of preparation
Vegetable stew in a slow cooker to cook is a pleasure. In the sense that the time of cooking can be set independently, so that the time of readiness of the whole family to sit at the table, it will be warm. Starts any ragout of vegetables with their training. To do this, cut off the tails of pepper, eggplant and zucchini. If the young zucchini, peel can not be cleaned and simply good to wash. Cut out the middle of tomatoes and cleaned onion, potatoes and carrots.
Not to spoil the taste of the ragout of zucchini and eggplant in a slow cooker, the bitterness that is inherent in a purple vegetable, you need to remove. To do this, simply cut it into circles, salt and leave for 15-20 minutes. After this time rinse in cool water.
The first ingredient, put in a stew in the slow cooker is potatoes. It needs to boil before I added the rest of the vegetables. By the way, if you lay all the remaining vegetables together or do it one by one, the taste will be quite different. Ideally, the products should be send in order of priority as soon as they are available. Potatoes, depending on its grade will need 10-15 minutes to self-boil. Water for him to need salt.
Recipe for a vegetable stew in a slow cooker provides the following sequence: tomatoes (all cut into pieces – ideally they should be soft after boiling completely and create a sort of tomato sauce), onion (half rings, if the bulb is very large, then quartered rings), carrots (rubs on a grater with large holes), eggplant (in small pieces), zucchini (same), cauliflower (small cubes).
Vegetable stew in a slow cooker is easy to prepare so that like the whole family. So if someone doesn't like eggplant, zucchini or cauliflower, any of these components can be removed. But onions, carrots or tomatoes to remove the not recommended, it is more a seasoning than the main ingredients. Who wants to obtain lighter option dishes can refuse from the potatoes.
After a Lenten vegetable stew in a slow cooker is fully Packed, you should add flour (so it does not come from lumps, it does not drop out in one place, but dispersed on the surface of the vegetables), salt, pepper and any other seasonings that you want to add. Good taste will add a curry or Khmeli-suneli, as well as marjoram and oregano.
To vegetable stew in a slow cooker with zucchini and eggplant turned out delicious, all the vegetables are mixed, set a appropriate temperature (the temperature at which to cook vegetables in a slow cooker depends on how soon you want to get a stew ready).
Best of all, if the contents of the saucepan is boiling, slowly simmering in its own juice. The longer time it will take to process, the richer the taste will be. Vegetable stew for crock pots will be even tastier if for a couple of minutes before the end add a few tablespoons of sour cream.