List of vegetables suitable for cooking
It is no secret that not all types of vegetables are suitable for stewing, therefore, dishes of this type will be less tasty. And to avoid wasting your time and energy, we offer you a short list of common types of plant-based vegetables that are 100% suitable for stewing. To prepare truly tasty, healthy dishes, it is best to use the following vegetables and legumes:
- Zucchini;
- Potato;
- Eggplant;
- Cabbage, it is best to use cauliflower;
- Beans.
Of course, this is not the entire list, and it can still be expanded with vegetables such as carrots, beets, onions and leeks, and sorrel. To give dishes a refined aroma and taste, add greens - parsley and dill. Sometimes in our kitchen you can also find the following vegetables:
- Tomatoes;
- Eggplant;
- Bell pepper;
- Pumpkin;
- Zucchini;
- Peas.
It is worth paying attention to the fact that by adding these vegetables, the dishes will acquire a new and unusual taste.
Such a variety of products will make your menu so varied that you will return to one dish no earlier than in a couple of weeks. Of course, if you are not a fan of just one stewed cabbage.
Recipe for stewed zucchini with rice
Ingredients (for 4 servings):
- Carrots (medium) - 1-2 pcs.
- Onion - 1 pc.
- Zucchini - 2-3 pcs.
- Premium wheat flour - 2 tbsp. spoons
- Rice - 0.5 cups
- Dill or parsley
- Garlic - 2 cloves
- Salt
- Ground black pepper
- Olive or sunflower oil for frying
Method for preparing stewed zucchini with rice:
Peel the carrots and grate them. Cut the onion into small cubes and fry over medium heat in vegetable oil for 5 minutes.
Wash the zucchini, peel and cut into cubes. You don’t have to remove the skin from young hearths. Season the sliced zucchini with salt and pepper and bread in flour.
Place the zucchini in a frying pan with the fried onions and fry everything together for 10 minutes. In order for the vegetables to roast well, they should not be stirred frequently.
Add grated carrots to the zucchini and onions, mix everything well again.
Rinse the rice and add to the pan with the vegetables. Fry everything for 5 minutes. Add enough water to the pan to cover the rice 2 cm above. Cover the pan with a lid and leave the vegetables to simmer along with the rice for 20-25 minutes. During stewing, vegetables must be stirred periodically; if the water evaporates, add the required amount.
After the rice is ready, add chopped dill or parsley and finely chopped garlic to the vegetables. Cover the pan with a lid, remove from heat and let the vegetables steep for a few minutes.
What can you stew vegetables in?
Very often you can see that housewives stew vegetables either in a frying pan or in a cauldron. But many dishes can be prepared not only in the previously mentioned dishes, but also in the oven, in a slow cooker and even in a saucepan.
Thanks to this, you can prepare not only delicious traditional and well-known dishes from stewed vegetables, but also dishes without oil that you can give to your child.
The main thing is to understand that for the maximum beneficial effect, it is best to use fresh and homemade vegetables, but in winter it is also permissible to use frozen vegetables of any kind when cooking.
Ingredients for 10 servings
- Young zucchini (you don’t have to cut off the skin, because young zucchini has thin and soft skin; there should be the same amount of chopped zucchini as chopped potatoes) 0.5 kg
- Potatoes (medium size) 4 pcs.
- Carrots (medium size) 1 pc.
- Cauliflower (100-200 g (to taste)) 100 g
- Onions (medium size; I prefer red or white onions) 1 pc.
- Bell pepper (1 large pepper; if the peppers are small and narrow (as in the photo), then two peppers) 1.5 pcs.
- Garlic 2 cloves.
- Champignons (canned, usually one can of cut sunfeel champignons (425 ml) is enough) 400 g
- Dill (preferably fresh, but dry (then 0.5 teaspoon)) 5 g
- Bay leaf 5 pcs.
- Ground black pepper 0.2 teaspoon. l.
- Mixture of ground peppers 0.4 teaspoon. l.
- Canned corn (small jar; you don’t have to add it (optional)) 140 g
- Tomatoes (medium size. Plum-shaped ones are best.) 3 pcs.
- Maggi seasoning (universal traditional seasoning) 1 table. l.
- Water 2 l
Stewed vegetable recipes
There are many recipes for stewed vegetables in a pan, and even the most avid gourmet will be satisfied. Below are the most popular and varied recipes, with beans, eggplants and mushrooms.
Cooking stewed beans in tomato with mushrooms will require a certain amount of time, since the beans must first be soaked overnight and then boiled until tender.
The shape of the beans after cooking should remain unchanged and not turn into puree, so they can be removed from the stove five minutes before they are ready.
Classic methods
The classic recipe uses mostly ordinary vegetables that can be bought in a store and grown in the garden. These are potatoes, zucchini, onions, carrots and other equally nutritious and fortified ingredients. This dish can be used both as a side dish and as a basis for preparing dishes with meat. In the latter option, you just need to add chicken or pork to the vegetables in the pan. The ideal pan for stewed vegetables usually has high sides. Well, the most delicious dish will come, of course, from young vegetables and herbs.
Ingredients:
- potatoes – 4 pcs.;
- eggplant – 1 pc.;
- zucchini – 1 pc.;
- carrots – 1 pc.;
- tomato – 1 pc.;
- onion – 1 pc.;
- garlic – 1 clove;
- olive oil – 2 tablespoons;
- salt, pepper, herbs - optional.
Preparation:
- all vegetables are washed and peeled;
- turn on the stove, pour oil into the frying pan and heat it up;
- cut the onion into half rings and place in a frying pan;
- carrots are grated on a medium grater and added to the onions;
- eggplant and zucchini are cut into cubes (not small) and laid out for re-cooking;
- After peeling the potatoes, cut them and add them to the vegetable mixture;
- the tomato is immersed in a cup of boiling water for 15 seconds;
- the tomato is peeled, cut into small cubes and added to the vegetables;
- after frying for 7 minutes, salt the vegetables and add finely chopped garlic;
- pour water over the vegetables and simmer after boiling for 10 minutes;
- At the end of cooking, you can pepper the dish and add chopped herbs.
Chicken stewed with vegetables in a frying pan
If you strive to eat properly and healthily, then sooner or later you will have to master the method of cooking chicken with vegetables. The food turns out healthy and very tasty. Don't put it off until tomorrow! Write down how to cook a delicious dinner in a frying pan in just an hour and a half.
Prepare in advance:
800 g chicken; a couple of onions and carrots; a few cloves of garlic; water, vegetable oil, selected spices.
We will prepare it like this:
1. Place the ingredients in a frying pan: first, chicken pieces, seasoned with salt and pepper, on top - whole cloves of garlic, onion rings and carrot slices. If you wish, you can add other vegetables, for example, zucchini, eggplant, bell pepper. 2. Pour oil over everything, add a little more salt, pour in a glass of water, add a bay leaf and simmer the dish under a closed lid for about an hour. 3. If the broth turns out to be under-salted to taste, then add it before finishing cooking and bring the dish to readiness for another 15 minutes.
Stewed chicken with vegetables and rice
If you stew the chicken with vegetables and rice, you will immediately have meat and an appetizing side dish in one dish.
The main thing is to add bell pepper to the recipe - it will give the meat a sweetish taste.
For 800 grams of chicken you will also need:
½ tbsp. rice grains; one head each of white and blue onions; three colored bell peppers.
We will prepare it like this:
1. Season the chicken cut into pieces with salt and pepper. If desired, you can sprinkle it with lemon juice and sprinkle with herbs. 2. Pour oil into a saucepan and fry the meat. As soon as the chicken is browned, transfer it to a baking sheet with high sides. 3. In the same oil, sauté half rings of white onion and place it on top of the meat layer. 4. Then we form a layer of washed rice grains, lay out cubes of carrots, peppers and sweet onion rings on it. 5. Salt and pepper the food, pour water two centimeters above the level of all ingredients and put the dish in the oven for 40 minutes (temperature 180°C).
Vegetable stew - recipe with potatoes, zucchini, cabbage and eggplant
This is one of the simplest and most delicious recipes. I make this dish all summer, changing ingredients as new vegetables ripen. Low in calories, rich in vitamins and easily digestible, it is well suited as a side dish to any meat.
Ingredients:
- onion - 2 pcs.
- carrots - 2 pcs.
- zucchini - 2 pcs.
- potatoes - 2 pcs.
- eggplants - 2 pcs.
- cauliflower - 1 pc.
- chicken broth - 150 gr.
- olive oil - 2 tbsp. l.
- garlic - 4 cloves
- seasonings: oregano, basil, bay leaf - to taste
- greens: parsley, dill - to taste
Preparation:
- Cut the carrots and onions into medium squares and sauté in a small amount of oil.
- Cut the potatoes into slices and fry.
- Boil the cauliflower and separate it into individual pieces.
- Boil green beans.
- Combine all the vegetables except cabbage in a deep frying pan, pour in 100 grams of broth and simmer.
- 10 minutes, add diced zucchini and simmer for another 10 minutes.
- At the end of the stew, add the stewed cabbage, add crushed garlic, bay leaf, and spices.
- When serving the stew, generously sprinkle with herbs.
