The vegetable gravy made by the hands, this not only useful addition to any dish, but also incredibly tasty. When cooking gravy it is possible to experiment, every time to add everything new vegetables and seasonings or to replace some with others, giving thereby I observe new aroma and taste.
How to make vegetable gravy for pasta
It is required to you:
- 400 g of tomatoes (it is possible to use both a fresh vegetables, and preserved);
- 1 bulb large;
- 1 carrots;
- 3 segments of garlic;
- 1/2 glasses of cream of average fat content;
- 22-30 g of a desi (little more tablespoon);
- vegetable oil (any refined will approach);
- sugar pinch;
- salt;
- parsley bunch;
- fennel bunch.
Wash out all vegetables, clean.
Small cut onions and garlic and fry in the boiling vegetable oil.
Grate carrots, put it in a frying pan to semi-ready vegetables, close a cover, lower fire and extinguish minutes 8-10. Salt.
Crush the blender tomatoes, chop greens. Pour out tomato weight in a frying pan to vegetables, further there send parsley and fennel, add sugar. Bring to the boil and continue to cook sauce until a half of liquid doesn't evaporate.
Add cream and butter to sauce. Fragrant vegetable sauce is ready to pasta.
How to make vegetable gravy for buckwheat
It will be required to you:
- 1 bulb;
- 1 carrots;
- 1 tomato;
- 1 paprika;
- 1 tablespoon of flour;
- 1 glass of milk;
- a greens bunch (fennel, parsley or a basil will approach);
- salt;
- vegetable oil.
Clean all vegetables, wash out in cold water and small cut.
Warm vegetable oil (use only refined) in a frying pan and put in it carrots, fry it on strong fire within 2 minutes (you watch that didn't burn). Add onions, a tomato and pepper to carrots, salt, lower fire and fry vegetables to full readiness.
As soon as vegetables become soft and will take a golden form - pour in milk in a frying pan, add chopped greens, flour, bring gravy to the boil and remove from fire. Vegetable gravy is ready to buckwheat.