Vegetables stews and simple recipes

Steamed vegetables (or, as some call - vegetable stew) - salvation for Housewives who don't know what to cook for dinner. Preparing this dish is fast and easy, and the correct recipe - you can use any vegetables you have at the moment. Vegetables are good because they are really hard to mess up, and they are almost all perfectly combined with each other.

Any proportions, ingredients and their quantity and here's a delicious dish on your table. Think you can finish this article and start cooking!

Cooking stewed vegetables - like music. You can make one vegetable main and the rest will be only to set off the taste. And you can make a "grab-bag", where each product will be assigned a worthy place.

In the preparation of stews of vegetables you just have to know what vegetables quickly prepared, and which are slower. First in the pan to extinguish put hard vegetables (such as carrots or potatoes), which stew longer. Later added the most delicate vegetables (tomatoes, for example). If you add them immediately - they will fall apart and lose its taste and color.

Do not forget to clean the vegetables better before you start cooking - in this way they will retain more nutrients. And when the extinguishing try to maintain the same temperature, not broil and not bivariate vegetables. The liquid, which is prepared vegetables, being only slightly boil. After all the vegetables are ready, turn off the heat and allow to infuse them for another 10 minutes. And only then spoon into bowls.

Steamed vegetables can be a side dish and main dish. They combine well with meat and fish, and they can also be used as a mixture for sandwiches.

Steamed vegetables - so international dish that does not come to mind to explore the question "who invented this dish. This dish is so in every country! Recipes braised vegetables are popular in France (Ratatouille), and Italy (there is kaponata), and Moldova (delicious hivech), and India (original Sabi), and Armenia (Alazan) and many others.

Be surprised by the popularity of the food is not worth it. The braised vegetables is a simple formula for success: delicious, hearty, quick. Everything else is still and no-calorie and perfect for menus on fast days. On the Internet you can easily find from the series "I lost because of stewed vegetables. So, if you are on a diet, you should know a lot of recipes for this dish!

To cook this dish all year round - tasty happens even if the vegetables are not fresh, and frozen. Simmer the vegetables in water, vegetable or meat broth. Experiment with spices and sauces. In steamed vegetables, you can add sour cream or tomato paste. Some cooks add in this dish wine or beer and I assure you that it gives a special spicy taste.

Well, what vegetables today cook? According to tradition, from us two simple recipe!

Steamed vegetables with spices

You will need: 2 red onion, 3 potatoes, 0.5 Cup of tomato paste, 150 grams of green beans, 200 grams of green peas, 2-3 cloves of garlic, 1 red pepper, 1 green pepper, 1 teaspoon turmeric, 1 teaspoon of red pepper, spices, vegetable oil, salt, pepper, dill, parsley.
Preparation:
Onions and garlic are cleaned, cut into small pieces. Fry in small amount of vegetable oil until the onions are transparent. While roasted onions , not to stand idly quickly peel and dice the red pepper, potatoes. Put in a pan pepper fry it for five minutes and add the potatoes, beans, cut in half, and green peas (if desired, you can add the asparagus), pour the tomato paste mix well and cover with water or vegetable broth to the vegetables were half covered with liquid, bring to boil, reduce heat and simmer for 20 minutes. Add spices, salt and cook for 5 minutes. To check availability of vegetables when vegetables are soft, you can turn off the heat and arrange on plates, and serve warm. Steamed vegetables can be served as a separate dish, and instead of a side dish to meat or fish dish.

Steamed vegetables in sour cream

You will need: half a kilo of potatoes, cabbage, 1-2 carrots, 1-2 onions, dill, 70 grams of butter 250 grams of sour cream.
Preparation:
In a saucepan, melt butter, add chopped potatoes, a bit of hot boiled water, a little salt and leave to stew on the stove for ten minutes. After ten minutes, add the cabbage - about the same as potatoes. Simmer for another 15 minutes.
Then put onion, carrot, fill with sour cream. Simmer for another 15 minutes. If cabbage is not hard - the dish is ready. Add the fennel and cook for another 2-3 minutes.

Video recipe of steamed vegetables