Braising is one of the best ways to process food, making it easy to preserve their valuable properties. Stewing in a multicooker allows, moreover, to cook a dish in own juice no added oil or fat. We give recommendations on how to stew vegetables in a slow cooker.
The easiest way to cook vegetables is using the “Stew” multicooker mode, for which optimal time cooking. At the same time, the hostess can easily do other things without watching the cooking process and without worrying about burning the dish.
Before serving, they only need to warm up quickly. Check if they are done as shown above. Alternatively, instead of being steamed, vegetables can be added to hot heat or sow until they are well cooked.
Few vegetables are as unthinkable as fennel. It has the form of celery root and onion, dill leaves and sweet and anise flavor. With a description like that, it's no surprise that fennel is often sidelined because we don't know what to do with it. It has been on the market for several years, it is referred to as "fennel", as it is called on English language, and few of them are willing to try because they do not find a place in traditional cuisine.
But even if the multicooker does not have such a mode for processing dishes, just add a little water to the vegetables in the bowl, select the required cooking time and stew the vegetables in the multicooker in the usual way.
Stewed vegetables (recipe 1)
Ingredients:
- 2 large potatoes;
- 3 carrots;
- 1 bell pepper;
- ½ head of cabbage;
- ½ can of green peas;
- 1 multi-glass of boiling water;
- salt to taste.
Cooking:
- We put diced potatoes and carrots, shredded cabbage and pepper into the bowl of the multicooker, pour boiling water (lightly covering the vegetables) and turn on the "Extinguishing" mode for 30 minutes.
- Add after the signal green pea, salt, mix and simmer more 15 minutes.
Before serving vegetable stew from the multicooker, you can sprinkle with chopped herbs.
It is a plant related to parsley, carrot and dill and has been used as an ingredient in recipes and herbal medicines for hundreds of years. fresh cranberries it seems like a happy cross between cabbage with celery and dill. The base is in the form of a greenish-green onion, which can be cut into leaves in the same way as a cabbage. The green stems look like celery and the leaves look like dill. It has a penetrating taste that has nothing to do with the vegetables and herbs listed above.
Rather, they are exotic flavors. In theory, the entire plant is edible. Practically a few people use the green stems, which they find too hard and stringy to eat. The small leaves are chopped and used in salads, dips, and sauces that add citrus flavor.
Stewed vegetables in tomato sauce (recipe 2)
Ingredients:
- 1 onion;
- 2 carrots;
- 2 tomatoes;
- 400 g of green beans;
- 2 tbsp. spoons of tomato paste;
- 2 tbsp. tablespoons of vegetable oil;
- 1 bouillon cube;
- ½ cup boiling water;
- salt, Bay leaf
Cooking
- In the "Baking" mode, fry for vegetable oil during 5 minutes finely chopped carrots and onions, add at the end tomato paste and mix.
- Add beans, tomatoes, bay leaf, a bouillon cube diluted in boiling water and cook in the “Stew” mode for 30 minutes.
Stewed vegetables in a slow cooker- light useful side dish that can be served and how independent dish. Due to the fact that everything will be cooked in a slow cooker, no oil is needed, and this will make stewed vegetables even healthier. Spices play a special role in the preparation of this dish, so do not spare them!
The flask is good, raw and cooked. The base and first leaves are removed and the onion is sliced or sliced. You can use it crumbly in salads, soups, or sandwiches and boil it in sauces, seals, or fish fillings. The seeds have an anise-like flavor and are used in their natural state or lightly roasted.
The taste of fennel in all its forms. The dill bulb has a crunchy texture and a taste reminiscent of sweet wood. In the cooked version, add natural jam to dishes. Try it in a sauce with sour cream, garlic and onions to pour potatoes into the oven. Use these crunchy bases for some snacks. Place them on top of prosciutto or smoked salmon, some pepper and cream. Cut some fennel bulbs into four. Stop it with wine olive oil and add a few cloves of garlic. Bake the fennel in the oven and serve it with shaved parmesan. Mix fennel, chopped lemon juice, olive oil, salt and pepper for plain vinegar or chicken marinade. Combine fennel chopped onion, garlic and sour cream for delicious toppings for use in cooked peppers.
- Because it has a strong and spicy taste, fennel is suitable for fatty ingredients.
- Try it in a salad next to avocado and tomatoes with lemon vinegar.
- Sweet fennel increases as it cooks.
- Try cutting off the lamp.
Ingredients for cooking stewed vegetables in a slow cooker:
- Young zucchini (or zucchini) 1 piece
- 2 fresh tomatoes (large)
- Onion 1 piece
- Carrots 2 pieces
- Eggplant 1 piece
- Bulgarian pepper 1-2 pieces
- Salt 1/2 teaspoon or to taste
- Spices (cumin, turmeric, black ground pepper, paprika) taste
- Dried herbs to taste
Products not suitable? Choose a similar recipe from others!
Therefore, cook steamed vegetables without a special bowl
Everyone likes that The best way cook vegetables to preserve their taste, freshness, vitamins and nutrients are their steam cooking. But what do you do if you want to steam but don't have a special pot? Choose the vegetables you want to cook, wash them well and cut into pieces. small pieces. In the case of cauliflower or broccoli, tease them in bouquets and peel the straw before slicing it. In a medium to large saucepan, place 3-4 cups of water and one tablespoon of salt.
Inventory:
Multicooker, kitchen knife, cutting board, wooden spatula, vegetable peeler.
Cooking stewed vegetables in a slow cooker:
Step 1: prepare the zucchini.
Rinse the zucchini, try scratching the skin with your fingernail. If it works, then just cut the vegetable into medium-sized cubes. If the skin turned out to be tough, it must be peeled off, then cut the zucchini in half and also remove large seeds with partitions. And now cut the peeled pulp into medium-sized cubes.
Step 2: Prepare Fresh Tomatoes.
Rinse the tomatoes, cut out the stalk, and then chop the tomatoes into medium-sized cubes.
Step 3: prepare the onion.
Peel the onion from the husk, rinse with cold running water and chop very finely.
Step 4: Prepare the Carrots
Rinse the carrots, this is a root crop, there is a lot of earth and dirt on it. Then remove the skin and wash the vegetables again. After peeling and washing thoroughly, cut the carrots into medium-sized cubes or semi-circles.
Step 5: Prepare the eggplant.
Wash the eggplant, peel, cut off the tail and cut into cubes, just like carrots, tomatoes and zucchini before.
Step 6: prepare the bell pepper.
Peel the Bulgarian pepper from seeds, remove the tail, rinse the vegetable with water inside and out. Divide the peppers in half, remove the whitish partitions and cut the flesh into cubes or large pieces.
Step 7: Stew vegetables in a slow cooker.
Prepare the multicooker bowl, it should be dry, no oil is needed. Arrange the vegetables in the following order: zucchini, eggplant, carrots, peppers, onion and tomatoes. Salt everything on top, add spices and dried herbs for flavor. Close the multicooker lid, select the mode "quenching", set the timer to 40 minutes and press "start".
In a little more than half an hour, all the vegetables will cook, become softer and give quite a lot of juice, so we do not add water during cooking, it may turn out to be too liquid.
When the multicooker informs you that the program is over, carefully, so as not to burn yourself with hot steam, open the lid of the appliance, mix the stewed vegetables and serve them to the table.
Step 8: Serve the stewed vegetables in a slow cooker.
Serve vegetables stewed in a slow cooker as an independent dish or as a side dish to the main hot dish.
As you can see, cook fragrant and healthy dish from vegetables using a slow cooker is not difficult, the main thing is to choose the right ingredients and spices.
Enjoy your meal!
You can add soft or cream cheese to vegetables stewed in a slow cooker.
Vegetables, use any that you like or those that come to your hand at the moment. Cabbage (white or cauliflower) and potatoes are also good, but they may take a little longer to cook.
Tomato paste, sour cream or tomatoes chopped in a blender with spices are also great for vegetables stewed in a slow cooker.
