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Vegetable Pots

Vegetable Pots


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  • 300 gr cauliflower
  • 300 gr finely chopped cabbage
  • 200 gr sliced ​​carrot
  • 150 gr diced potatoes
  • 2 sliced ​​leek stalks
  • 400 ml broth
  • 50 gr oil
  • salt
  • ground black pepper
  • thyme
  • 2 bay leaves

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Vegetable pots:

We wash the vegetables and cut them. Heat the oil, then add, in turn, leeks, carrots, cauliflower, cabbage, and finally the potatoes. Stir gently until the vegetables are soft. Add enough water to cover the vegetables and cook for 10 minutes. Add the broth, salt, pepper, thyme, bay leaves and put the dish in the oven until the juice decreases. Serve the pot hot or cold with sour cream.


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Healthy and cheap, this vegetable pot recipe is based on little tricks related to the fragility and cooking time of each vegetable used.


Vegetable Pots

Fasting, normal, but if you are a hardened carnivore you can eat it as a side dish next to a slice of meat, not to read the grilled neck :)).

Ingredients for 12 servings of vegetable pots:

  • 6-7 potatoes
  • 2 capsicums
  • 2 onions
  • 3 tomatoes (can be replaced with 250ml broth)
  • 3-4 carrots
  • 2 parsley roots
  • 1/2 celery
  • 1 little cauliflower
  • 1 zucchini
  • 200g canned or frozen peas
  • 150g rice (one cup)
  • 2-3 bay leaves
  • salt
  • oil
  • green dill and parsley

How do we make the vegetable pot?

The recipe is very simple. Cook almost all the vegetables, add water and then simmer. At the end, put the pan in the oven to reduce the juice left by the vegetables.

We wash the vegetables, clean them and then cut them according to our own imagination, chopped onions.

Put oil in a larger saucepan with thick walls (about 150ml, do not skimp) and when heated add onions and peppers. Stir for 3-4 minutes and then add the carrots, parsley and celery. Let it fry for about 5 minutes and then add the tomatoes and fill with water, just enough to cover the vegetables.

Cover with a lid and simmer for 10 minutes. Add potatoes, peas, cauliflower, zucchini, bay leaves and salt.

Mix lightly, leave for another 10 minutes and then add the rice.

Put the pan in the hot oven and let the rice swell for another 15 minutes, stirring occasionally. If necessary, add a little more water (about a cup).

When the juice has dropped and the vegetables have browned a little, the pot is ready.

Add the chopped greens on top, mix and season with salt.

Serve the vegetable pot.

Tip: It is not necessary to use as many vegetables, but the more there are, the better the pot will be. You can orient yourself depending on the season and preferences.
I invite you to watch a short video, to see what my vegetable pot looks like:

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Vegetable pots in jar & # 8211 Can be stored for a long time without changing your taste

I took advantage of this season in which vegetables and fruits abound and I made a tasty vegetable pot for the winter… Even if the pot looks like a common food, very common, for the winter it is great to be able to have all the flavor of vegetables together…

Ingredient:

2 kg onions
4 kg of eggplant and zucchini
3 kg of peppers
4 kg tomatoes
a handful of garlic cloves
1 liter of oil
1 kg carrots
2 bunches of green parsley
salt pepper

Method of preparation:

Prepare the vegetables. Peel an onion, grate it and cut it into cubes. Peel a squash, grate it and slice it. Peel a squash, grate it and slice it. Peel a squash, grate it and slice it. and cut the slices, peel the garlic and chop finely, chop the green parsley…

In a large bowl, place the vegetables in the following order: onion, carrots, garlic, eggplant, zucchini, garlic, tomatoes, garlic, pepper, oil

Put the pot on low heat, boil slowly… As much as possible, do not mix in pots (so as not to crush the vegetables).

It goes well with salt and pepper. Boil until the vegetables are soft. Add the finely chopped green parsley and remove from the heat…

With a spoon, put the pot in jars and close tightly. Keep in blankets until completely cooled, then store in the pantry…


The beans are cleaned and boiled for about 3 minutes in salted water.

The canned mushrooms are drained and passed through cold water.

We cut the vegetables: onion (small), cabbage (thin strips), potatoes (suitable pieces), peppers (diced) and carrots (diced).

Heat the oil in a saucepan, add the onion and let it harden until it becomes glassy.

Add the mushrooms, carrots and peppers. Mix lightly and cook for about 5 minutes, then add the cabbage and beans.

Stir and leave for another 5 minutes on low heat, stirring periodically.

Peel a squash, grate it and squeeze the juice.

In a heat-resistant dish add the vegetables, salt, pepper to taste, hardened tomatoes and warm water.

Place the dish in the oven for 45-50 minutes, covered for the first 20 minutes.

Finally, the vegetable pot sprinkle with chopped parsley.


The monk's pot - a recipe from the monastery

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I've always liked it the vegetable pot, the flavors and colors are combined in a way that makes you want to leave everything aside, take a loaf of bread and spread it there, in the thick sauce, without taking anything into account.

But I did not eat a pot better than the one from the Sihăstria monastery.

A few times we got there, we toured all the monasteries around the city of Târgu Neamţ, we walked, through the forest and we stopped at the holy places.

We stopped at the Hermitage because Father Cleopa was there, but he was already very ill, and few were able to speak to him and listen to his wise counsel.

The long journey made us hungry, we were invited to the monastic meals and I won't tell you what dishes we chose that made you wonder what. It was not so much the recipe that was special, but the slow way of baking and, I think, the pan of tuci in which it was made.

One day, as I had decided to stay there overnight, I helped in the kitchen, that's the order, you have to do something, don't sit with your hands on your chest. So I saw how they made that wonderfully good pot.

How to prepare the monastery pot

The quantities I cooked at home later are different from what was there, of course, so I tell you, for four people are enough:

  • two onions
  • two carrots
  • a bell pepper
  • a few potatoes
  • eggplant
  • a zucchini
  • hand bean pods
  • handful of peas
  • tomatoes in broth
  • a little cabbage or cauliflower

If you think there are many elements, find out that I, how many times I cooked these vegetables, I put aside in a bag, in the freezer, a leftover, so that at some point I gathered them all and made the pot.

How come?

Simple, clean and cut the onion and carrot, fry, then add in the order of boiling first the peppers, potatoes, leaving the eggplant and zucchini to cook immediately. First I boiled it well on the stove, of course I added a little water so that everything could boil well.

Towards the end, I would turn it over in a large tray, add the broth or finely chopped tomatoes and put it in the oven, over a low heat, so that the flavors blend well.

Ideally, you should cook it for the next day, leave it to rest and indulge.

I'm not telling you that it's also good for health, you already know that vegetables are real treasures and that we shouldn't miss the opportunity to eat them.

And the pot is really a dish that gathers a lot of these treasures.


The monk's pot - a recipe from the monastery

0

0 Shares

I've always liked it the vegetable pot, the flavors and colors are combined in a way that makes you want to leave everything aside, take a loaf of bread and spread it there, in the thick sauce, without taking anything into account.

But I did not eat a pot better than the one from the Sihăstria monastery.

A few times we got there, we toured all the monasteries around the city of Târgu Neamţ, we walked, through the forest and we stopped at the holy places.

We stopped at the Hermitage because Father Cleopa was there, but he was already very ill, and few were able to speak to him and listen to his wise counsel.

The long journey made us hungry, we were invited to the monastic meals and I won't tell you what dishes we chose that made you wonder what. It was not so much the recipe that was special, but the slow way of baking and, I think, the pan of tuci in which it was made.

One day, as I had decided to stay overnight there, I helped in the kitchen, that's the order, you have to do something, don't sit idly by. So I saw how they made that wonderfully good pot.

How to prepare the monastery pot

The quantities I cooked at home later are different from what was there, of course, so I tell you, for four people are enough:

  • two onions
  • two carrots
  • a bell pepper
  • a few potatoes
  • eggplant
  • a zucchini
  • hand bean pods
  • handful of peas
  • tomatoes in broth
  • a little cabbage or cauliflower

If you think there are many elements, find out that I, how many times I cooked these vegetables, I put aside in a bag, in the freezer, a leftover, so that at one point I gathered them all and made the pot.

How come?

Simply, clean and cut the onion and carrot, fry, then add in the order of boiling first the peppers, potatoes, leaving the eggplant and zucchini to cook immediately. First I boiled it well on the stove, of course I added a little water so that everything could boil well.

Towards the end, I would turn it over in a large tray, add the broth or finely chopped tomatoes and put it in the oven, over a low heat, so that the flavors blend well.

Ideally, you should cook it for the next day, leave it to rest and indulge.

I'm not telling you that it's also good for health, you already know that vegetables are real treasures and that we shouldn't miss the opportunity to eat them.

And the pot is really a dish that gathers a lot of these treasures.


  • 1 zucchini
  • 1 bell pepper
  • 1 vanata
  • 1-2 onions
  • 1 carrot
  • 250 g of long grain rice
  • salt
  • pepper
  • dill
  • parsley
  • 200-250 g of tomatoes in broth
  • the water
  • 50 ml of oil

Preparation for Vegetable Stew & ndash rice pot recipe

You can read further the written recipe or go directly to the video recipe with a click on the picture.

Recipe video

Put the oil in a large saucepan or frying pan and put it on the fire. In it we add the diced vegetables.

We don't have to fry the vegetables, we just fry them a little, quickly, for about 5-6 minutes. All this time we mix.

Then add water, about 250 ml. Reduce the heat to low, put the lid on and let the vegetables soften.

If necessary, we add water from time to time, so that the suppression is done in small amounts of water. It takes about 15-20 minutes.

When the vegetables are cooked, add the tomatoes, a teaspoon of grated salt and a teaspoon of pepper.

Add the rice, then mix. We add about 250 ml of water. Put the lid on and let everything boil for another 10 minutes.

Tips from Gina Bradea

-You can use a generous bunch of green onions instead of dried onions.

-It is ideal to use a long grain rice. I used Basmati rice, which added flavor.

-Other roots can be added: celery, parsnips, parsley.

-If you are on an oil-free diet, reduce the oil or do not use it at all and just boil the vegetables in a little water.

We stop the fire, we put the chopped greens on top. Put the lid on and leave everything like that for another 20 minutes. During this time the rice will swell and absorb all the water, we will get a grain grain grain.

This is how it looks now, it's a rainbow of colors and it smells fantastically good:

Vegetable stew & ndash rice pot recipe


What's in my healthy pot

Here's what I put in when I make healthy vegetable pots. Basically, you can put any vegetables you have in the fridge and it will turn out delicious. The full version is with

onions (the more, the better!),

half a leek,

a clove of garlic,

two bell peppers,

a small eggplant,

a little zucchini,

a carrot,

3-4 potatoes,

cauliflower (2-3 bouquets),

pod beans (10-15 pieces),

about 7 juicy and fleshy tomatoes.

At the end I put fresh dill, parsley and thyme. I add salt, pepper and some bay leaves while the vegetables are boiling.


What's in my healthy pot

Here's what I do when I make healthy vegetable pots. Basically, you can put any vegetables you have in the fridge and it will turn out delicious. The full version is with

onions (the more, the better!),

half a leek,

a clove of garlic,

two bell peppers,

a small eggplant,

a little zucchini,

a carrot,

3-4 potatoes,

cauliflower (2-3 bouquets),

pod beans (10-15 pieces),

about 7 juicy and fleshy tomatoes.

At the end I put fresh dill, parsley and thyme. I add salt, pepper and some bay leaves while the vegetables are boiling.


How to make a vegetable pot for winter

In the first phase, we take care of washing, cleaning and cutting the vegetables, and then their processing in a certain order (taking into account their cooking method).

Cauliflower it will be opened in small bouquets, then it will be kept in salted water (to eliminate the existing worms among the bouquets).

Bean pods will be cut into 2-3 (depending on their length), courgettes in rounds if they are small, or sticks when they are large.

eggplant they will be cut into cubes, sprinkled with salt and after 30 minutes they are squeezed and eventually scalded for a few minutes in boiling water (to get out of the bitterness).

Onion clean, wash and cut the fish, and carrots, celery peel with a special vegetable device, cut into cubes or slices.

Donuts and bell peppers they are cleaned of stalks and seeds, then cut into large pieces (because they melt quickly during cooking and we still want to see them canned).

Tomatoes they will be scalded for a few minutes, then they will be cleaned of the skin and the white part, and they will be cut into small cubes.

When all the vegetables are thus prepared, put in a pan with double bottom and high walls on the oil stove eye (50 g per 1 kg of cleaned vegetables), first onion suffocate it with an addition of water until it softens, then add carrot, celery soaked it for approx 20 minutes, will donuts, bell peppers, cauliflower, eggplant, tomatoes, broth dissolved in a little water, peppercorns, a little salt and ground pepper at the beginning (then at the end according to taste), everything for 15 minutes (without mixing in pots, just as we will shake the pan from side to side, to avoid crushing the vegetables).

Saucepan will then be put in the preheated oven at 170 degrees, to simmer until the vegetables are well penetrated (removing from the liquid left by the vegetables for about 60 minutes)

Near the end, season the pot with salt, pepper, bay leaf, celery leaves and freshly chopped parsley.

Flowerpot will pour warm in well-washed and dried jars (possibly placed near a heat source), arranged and evenly distributed vegetables.

Wipe the edge of the jar first with a damp cloth and then with a dry one to remove traces of oil, then put the lids.

They are sterilized for more safety in two consecutive days 20-30 minutes, then stored in cool places.


Video: Klopapier Gartenfackel Fackel aus Toilettenpapier Tutorial (July 2022).


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