Huge advantage of stewed vegetables (or ragout) consists in ease of preparation. You can experiment with different proportions of any ingredients which are near at hand. Also even pickled or tinned vegetables are used fresh, frozen. Will be various only time spent for suppression, and the sequence of mortgaging of products. It is possible to take identical amount of each vegetable, and it is possible to make one of them the basic, and to add the others in the small portions only to shade taste and aroma of a dish. There is a lot of options, the choice of the recipe depends only on your taste.
It is required to you
- Ragout in a Provencal way:
- 2 bulbs;
- eggplant;
- 2 zucchinis;
- 2 garlic gloves;
- 200 гр. tomatoes in own juice;
- 2 pieces of a paprika;
- 200 гр. tinned white beans;
- 1 cups of chicken broth (it is possible from cubes);
- 3 tablespoons of olive oil;
- 100 гр. white dry wine;
- 200 гр. forcemeat;
- salt
- pepper and dried spices to taste.
- Stewed vegetables in a frying pan:
- 3 bulbs;
- 2 pieces of a paprika
- 250 гр. tomatoes;
- 2 average squash;
- 1 bunch of a celery;
- 2 tablespoons of olive oil;
- 1 tablespoons of wine vinegar;
- salt and other spices to taste.
- Stewed vegetables in an oven:
- 2-3 bulbs;
- 1 large carrots;
- 200-300 гр. white cabbage;
- 200-300 гр. champignons;
- 5-7 average potatoes;
- 150-200 ml of vegetable oil;
- salt
- black sprinkling pepper
- bay leaf
- turmeric (or other set of spices to taste).
Instruction
1. Ragout in a Provencal way. Cut zucchini and eggplants small cubes – 2х2 cm. Crush garlic and onions. Cut pepper with segments. Clean tomatoes from a thin skin, cut (if they large). Wash out and dry haricot. Pour oil in a deep frying pan or a pan, warm. Fry forcemeat on strong fire within 5-7 minutes, constantly stirring slowly. Add spices, vegetables and white wine. You extinguish 15 minutes on small fire. Then pour in ready broth, close a cover and leave for 20 minutes until ready.
2. Stewed vegetables in a frying pan. Peel pepper, having removed seeds, cut straws. Husk tomatoes, crush to a kasheobrazny state. Cut circles squash. In a wide and deep frying pan pour out oil, warm. Lay out the crushed onions. Brown it on small fire, stirring slowly all the time. Add other vegetables, spices and wine vinegar. Cover and extinguish at the minimum temperature of 30 minutes. Don't forget to stir slowly periodically a dish.
3. Stewed vegetables in an oven. In ware with a thick bottom (it is better pig-iron) lay out the onions cut by half rings and carrot straws. Crush spices and strew with them vegetables (as well as each subsequent layer). Chop cabbage, lay after carrots. Cut with straws champignons, add to ware. Over all vegetables lay out potatoes circles. Water with oil, cover. Bake in the warmed oven at 200 degrees until ready potatoes, approximately within 30-40 minutes.