How to braise vegetables: simple tips for proper nutrition | The recipe of your dishes

How to braise vegetables: simple tips for proper nutrition

like stew vegetables

The dishes of vegetables, as a rule, form the basis of any healthy diet. Therefore, they should be prepared, if not every day, at least once in two days — this food will be able to cover the basic needs of the body of vitamins and minerals. The most useful are considered dishes of raw vegetables, but not all vegetables and root vegetables are tasty raw. These vegetables can boil or stew — cooked in any of these ways dishes contain a bit less nutrients than raw vegetables, but they are much healthier than fried food. How to braise the vegetables in such a way to preserve the greatest amount of vitamins and at the same time to achieve the perfect taste of food? Our simple tips will help you with this.


Simmer vegetables can be as ordinary water, and broth — the second option allows you to make the dish more nourishing and achieve a richer taste. Also for satiety recommend adding to dishes of stewed vegetables and chanterelles (cook white mushrooms should be in advance, and boiled mushrooms add to a dish already, together with vegetables mushroom soup). Original and spicy taste can be achieved, put the vegetables in wine or beer, tomato sauce, sour cream.


Vegetables are best washed in running water, and add up the washed and peeled vegetables before cutting in aluminum or enamel bowl. Cleaning and cutting vegetables best be addressed immediately before cooking, then they will lose less useful properties. By the way, of considerable importance is the temperature at which the vegetable stew, if you cook the vegetables in the oven, it should not be warmed up more than 170 degrees, and if you are cooking on the stove — the water should barely simmer, but in any case not to seethe.


To extinguish best suited vegetables such as potatoes, carrots, tomatoes, cabbage, onions, eggplant, asparagus, zucchini, peppers, celery. From stewed vegetables produced great garnishes for meat dishes, and if you add meat to vegetables — side dish and you can not cook. Universal dish of stewed vegetables — stew. To make it, you will need:

Potatoes, carrots and onions clean, shinkuem onions thin half-rings or squares, carrot cut into slices, potatoes — sliced ​​or diced. My tomatoes and finely chop, clean the turnips and cut into small pieces (if using zucchini instead of turnips, you can not remove the peel, if it is not too hard). In a saucepan add up carrots, simmer for 20 minutes in a little water or broth. In a frying pan warm up the oil and fry the onion and potatoes until golden brown. Separately, a dry frying pan fry the flour, breed it with a small amount of liquid from a saucepan with the carrots, stir, add the tomatoes and simmer, stirring, for 3-4 minutes. Potatoes, turnips and zucchini, onions and spices in a saucepan add to the carrots, pour the tomato sauce, add remaining broth or water and simmer, covered, for 20 minutes on low heat.

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