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How to cook stewed vegetables: several recipes. How to stew vegetables correctly What vegetables should be stewed

Vegetables are one of the healthiest foods. They can be used both as a side dish and as a main dish. They are prepared in different ways. For example, you can consider the option of stewing vegetables in a frying pan. There are many secrets and subtleties in this matter that you need to know in advance so that the finished dish turns out to be as tasty and healthy as possible.

To begin with, it should be noted that stewing is a procedure that is something between boiling and frying. In essence, two fundamentally different processes are combined here. In the first case, the products are subjected to heat treatment in water, and in the second - in the presence of fat. This partly explains how to stew vegetables in a frying pan.

In addition, it is necessary to take into account that the process must take place under a closed lid. This enhances the thermal effect and allows you to achieve the desired result in a relatively short time. When figuring out how to stew vegetables in a frying pan, you must first of all pay attention to the fact that such work requires very specific utensils. It should be deep enough so that not only the food itself, but also a small amount of water and some fat can fit inside.

When figuring out how to stew vegetables in a frying pan, you should also know that this process, in addition to the classic version, has several more varieties:

Languor. Processing takes place over low heat for a long time.
Allowance. The products are stewed for just a few minutes in a small amount of water.
"Confit". In this case, the main processing medium is oil.

Any of these options can be done in a frying pan. It all depends on what result you ultimately need to get.

Practical use

Stewed food is consumed by people who try to lead a healthy lifestyle. After all, this processing method allows you to preserve as much as possible the beneficial substances contained in the products. One of the main factors in this process is time. It is known, for example, that many vitamins are gradually destroyed during heat treatment. This means that every extra minute of boiling has a detrimental effect on the finished dish. This is especially true for vegetables. People have long appreciated their benefits. Take eggplants, for example. Humanity learned about their existence more than a thousand years ago. During this time, the vegetable was carefully studied. Scientists have found that eating it allows you to:

increase the level of red blood cells and hemoglobin in the blood;
improve kidney and liver function;
stimulate the functioning of the stomach and intestines, preventing the formation of constipation.

To preserve these unique properties in the finished dish, you need to know in advance how long to stew the eggplants. Of course, you should not exclude other types of processing (frying, canning, etc.). But, according to experts, it is stewed foods that bring the maximum benefit.

There are a huge number of recipes that will help turn an ordinary purple fruit into a real feast of taste. If we talk about how long to stew eggplants, then the temperature at which heat treatment occurs plays an important role.

If food is being cooked on the stove, the boiling should be barely noticeable. It is necessary to create conditions so that the vegetables practically simmer in a small amount of liquid. In this case, the temperature must be maintained no higher than 82 degrees. On medium heat this will take 10-15 minutes, and on low heat – no more than half an hour. In the oven the conditions are slightly different. There the temperature can reach 170 degrees, but the time frame remains the same.

General rules

When choosing stewing as the main method of cooking, you need to understand how long to stew vegetables so that they are not only tasty, but also remain healthy. Any housewife knows that the product is considered ready when it reaches a certain degree of softness. This means that it can already be eaten. You shouldn’t wait until the aromatic pieces turn into a multi-colored “mash”. This will not make them any healthier or tastier.
In addition, the temperature treatment time depends on the density of the fabrics. As you know, carrots and onions take the longest to stew. Next on the list are potatoes, cabbage, zucchini and eggplant. The average time period is from 10 to 30 minutes. In some cases, to speed up the cooking process, a combined method is used, when the products are lightly fried beforehand and then stewed in the presence of a small amount of moisture. Among other things, this technique allows you to make food more flavorful.

Vegetable stew

Stewing vegetables is most often used to make soup or stew. And meat, legumes or mushrooms can be used as additional ingredients. It all depends on the chosen recipe and the wishes of the hostess. For example, you can consider how to stew cabbage with vegetables in a frying pan.

Ingredients

4 potatoes,
1 carrot,
salt,
6 tomatoes
200 grams of cabbage,
pepper,
bulb,
2 cloves of garlic,
250 grams of zucchini and
a little vegetable oil.

Preparation

First you need to chop the vegetables. To do this, cabbage, zucchini, tomatoes and potatoes should be cut into cubes, onions into rings, and carrots should be grated using a grater with large holes. You can simply chop the garlic with a knife. The food pieces should be approximately the same size.
Now some of the vegetables need to be placed in the frying pan. This must be done in the following order: potatoes - cabbage - carrots.
Pour water over them and simmer for 5 minutes at low boil. The liquid should cover only the very bottom layer.
Add tomatoes, zucchini, a little salt, water and continue processing for another 3 minutes.
Lightly fry the onion separately in oil, then add to the vegetables and simmer until fully cooked.
Turn off the heat, add garlic, stir and cover with a lid. In this state, the products should stand for 6-7 minutes.

After this, you can safely serve them to the table.

Stewed vegetables can be either a main hot dish or an excellent side dish for meat or fish delicacies. Stewed vegetables can always be prepared differently. Just add a new seasoning or a delicious sauce, and the vegetable mix will sparkle with a new taste. That is why vegetable stew is an absolute find for every cook.

The good news is that almost all representatives of vegetable groups can be stewed. Vegetables go perfectly together, both fresh and frozen. However, one should take into account the fact that vegetables different time for cooking. For example, tomatoes should be added much later than cabbage or radishes. And if the recipe includes ingredients such as beans or beans, then they are prepared in advance, only then added to the vegetables.

They will help you decorate a dish or add a piquant taste. herbs: dill, parsley, mint, bay leaf, savory, lemon balm and basil.

Methods for stewing vegetables

The taste of stewed vegetables directly depends on the cooking method: they can be stewed in a frying pan, in cast iron pots in the oven, in a slow cooker or over an open fire.

When choosing a method, you should focus on personal taste preferences, because each option has advantages and disadvantages.

Stewing in a frying pan. For this method, vegetables require pre-frying. Stewing in a frying pan is suitable for preparing a small number of servings. Many people prefer this method due to the speed of preparation. Vegetables acquire a golden color and juicy taste. There are only three drawbacks: there is a high probability of burning, constant stirring and control of moisture evaporation are necessary.

Baked in the oven Vegetables in their own juice will undoubtedly delight the whole family. In ceramic or clay dishes, vegetables are imbued with an unsurpassed aroma. In pots, dishes are divided into portions and are ready for original serving. There is also a minus: cooking will take much longer compared to the previous method.

Choosing a cooking method on an open fire, you should prepare for a long wait. However, it will be justified by an incomparable result. Thanks to the thick walls of cast iron cookware and a tight lid, vegetables will not burn, and the taste will be perfect excellent.

Multicooker- salvation for everyone. Advantages of a multicooker: does not require any control, fast cooking and rich aroma. In addition, steaming helps to maximize the preservation of vitamins and nutrients. The only drawback is the possible dullness of the prepared vegetables. However, this can easily be eliminated by adding your favorite sauces and herbs.

Vegetables should be washed and peeled directly before cooking. This will preserve all the beneficial properties, vitamins and natural aroma. Cut vegetables as desired: into cubes, cubes, circles or strips.

Constant monitoring of the extinguishing temperature is necessary. She shouldn't change. For the oven, no more than 170 degrees; for the stove, it should not exceed 82. That is, the released juice should barely boil.

Pre-cooking the vegetables in their own juice or a small amount of liquid will improve the taste of the dish. That is, they should be let go. Moreover, each vegetable is cooked separately. To do this, pour water into the pan, place vegetables in one layer, close tightly and simmer at the optimal temperature (85-90 degrees) for about 10-15 minutes.

How to properly stew vegetables in a frying pan or in a saucepan?

Vegetable stew is everyone’s favorite and unpretentious dish. The ability to cook differently every time is its main advantage. You just need to change the ingredients, seasonings or cutting form. Any vegetables that are available are suitable for cooking. It all depends on the time of year: tomatoes, zucchini, pumpkin, carrots, potatoes, all varieties of cabbage, onions, sweet peppers, etc. It is possible to use frozen vegetables.

Ingredients:

- half a kilogram of potatoes;
- 2-3 carrots;
— turnip — 2 pcs. (you can take rutabaga);
— onions — 2 pcs.;
— tomato — 2 pcs. (if not available, should be replaced with tomato paste);
- 300 grams of cabbage;
- beans as desired (the ratio of beans to vegetables is 1:4).

Vegetables are chopped into strips or cubes to the desired size. The cabbage must first be half cooked separately (simmered in a small amount of water). Fry the potatoes in a frying pan along with the onions, also until half cooked.

Next you need to prepare spicy sauce. The simplest version of the sauce: fry a spoonful of flour in a heated frying pan, poured with oil. Next, add a little vegetable broth or water (about 300 ml), chopped tomato or tomato paste. Bring everything together to a boil.

Place raw eggplants and carrots, poached cabbage and fried potatoes in a container (saucepan or deep frying pan) and pour in the prepared sauce. To enhance the taste, add salt and pepper. The ideal spice is cloves. Simmer under a tight lid on the stove or in the oven for 20 minutes over low heat. It is necessary to ensure that

Stewed vegetables are a fairly nutritious dish, hypoallergenic and, for the most part, low-calorie, so this product is prepared both in children's institutions and for people with digestive problems. It can be prepared from ordinary vegetables and fed to babies from one year old, or you can use unusual products and spicy seasonings in the recipe. Stewed vegetables are also often present in the diet, because this dish is quite easy to prepare with a minimal amount of oil or its complete absence, and, therefore, the calorie content of this product will be very low.

There are many recipes for making stewed vegetables. All of them are based on the use of boiling water, broth, sauce and the vegetables’ own juice in which they are stewed during the cooking process.

Cooking secrets

Braising is itself a combination of two processes - boiling and frying. In addition to the classic cooking option, there are also other various variations of this process, such as:

simmering vegetables, when vegetables are stewed under a lid for a long time;
Poaching vegetables is a process of short-term processing in the form of stewing, which uses a minimum of water;
the so-called “confit” process, in which the medium for stewing food is oil.

The classic way of preparing this dish is that the available vegetables are washed, cut and stewed with a small amount of water and broth in a frying pan. It seems simple, but any dish has its own cooking tricks, and stewed vegetables are no exception.

If you cook this dish in a deep dish - a cauldron or a saucepan, it will be much more flavorful.
Preparation of vegetables is important: for example, cauliflower is immersed in salted cold water for 15 minutes in order to clean it of insects inside the inflorescences; All spoiled parts of the potatoes are cut off. The beets are immersed in cold water for an hour before cooking. This way it will cook faster.
Vegetable oil enhances the flavor of dishes.
The juiciest and most aromatic vegetables are obtained by stewing them in their own juice, rather than in water and broth.
If the preparation of a dish involves acidic additives in the form of tomato paste, vinegar and lemon juice, then they should be added at the end of cooking, as they increase the cooking time of the dish.
Bay leaf is added as a seasoning 10 minutes before the end of cooking of the stewed vegetables.
There is no need to defrost vegetables before cooking. This means that you can stew frozen cuts right away, without wasting time on defrosting.

How to properly cook stewed vegetables so that they do not boil in the broth during stewing? There are vegetable preparation tables that indicate the stewing time for a particular vegetable.

The cooking time for the main vegetables in central Russia is as follows:

eggplants – 25 minutes;
zucchini – 25 minutes;
cabbage – 60 minutes;
potatoes – 50 minutes;
onion – 20 minutes;
carrots – 20 minutes;
beets - 30 minutes.

Benefits and harms

Stewed vegetables are undoubtedly healthier than their fried counterparts. They contain less cholesterol, fats and, with certain cooking options, more nutrients, microelements, and vitamins.

Stewed vegetables, due to their usefulness and hypoallergenicity, are also used in the nutrition of preschool children, as well as people suffering from gastroenterological problems, such as gastritis and ulcers.

For a child from 1 year old, you can already prepare stewed vegetables, cut into small pieces, teaching the baby to chew food.

Stewed fruits are low in calories, so using them in your diet helps you lose excess weight. Thus, the fight against extra pounds with a wide variety of stewed vegetables becomes less stressful, and the body experiences less stress.

It would seem that stewed vegetables have no contraindications. However, recent research by Scottish specialists has identified a connection between the consumption of stewed zucchini and eggplant, in particular, with the occurrence of dental caries. It is assumed that these vegetables release acid during the stewing process, which negatively affects tooth enamel, so scientists advise thoroughly brushing your teeth and rinsing your mouth after eating such food.

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;

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.

The original taste comes from vegetables that simmer in clay pots for a long time. This side dish goes well with both meat and fish.

Ingredients:

eggplant – 1 pc.;
zucchini – 1 pc.;
onions – 3 pcs.;
carrots – 1 pc.;
garlic – 1 clove;
sweet pepper – 2 pcs.;
olive oil – 3 tablespoons;
sour cream – 180 g;
salt, pepper, herbs - optional.

To prepare a tasty and aromatic dish in pots, you first need to prepare the vegetables by cutting and peeling them. Then the vegetables are cut - not finely, but not into very large pieces. After cutting, carrots and onions are pre-fried in olive oil, not forgetting to add salt.

The fried vegetables are placed in the base of the pots, and then other ingredients are added there, layer by layer, salting each layer. Afterwards, the sour cream is diluted with a small amount of water and the sauce is poured into the pots. their entire volume. You can also add herbs to it, for example, dill and parsley.

Do not fill the entire space provided. If you fill the pot to the brim, you can simply dirty the oven while the sauce is boiling.

The oven is heated to a temperature of 200 - 220 degrees and the pots with slices are sent there. Prepare the dish for 40 minutes.

The number of pots depends on the volume of products. To prepare a dish from the proposed volume of ingredients you will need 4 pots.

Dietary dishes are usually prepared without the use of vegetable oils, thus excluding fats from their composition.

There are a number of recommendations for preparing a dish without oil.

You need to have a good deep frying pan with a non-stick coating.
Cookware with a non-stick coating is first checked for readiness by dropping a little water: if it evaporates quickly, then you can proceed.
Before you put vegetables in a frying pan without oil, you should first pour broth and water into it. This eliminates the possibility of vegetables burning.
According to all the rules for preparing stewed vegetables, initially onions, carrots, tomatoes are sent into the frying pan, and then green vegetables - cabbage, zucchini and peas.

Also, stews prepared without the use of oil are recommended for people with high blood cholesterol.

Stewed vegetables are often prepared in a saucepan. Its large volume makes it possible to step by step prepare a considerable amount of vegetables, which can be added to several dishes at once.

Ingredients:

potatoes – 500 g;
carrots – 3 pcs.;
turnip – 2 pcs.;
onions – 2 pcs.;
tomato – 2 pcs.;
butter – 20 g;
flour – 10 g;
chicken broth – 400 ml;
salt, pepper, cloves, cinnamon, herbs - optional.

Preparation:

wash, peel and chop potatoes, carrots, onions, tomatoes and turnips;
turnips and carrots are stewed in a frying pan, and potatoes and onions are fried in oil in another frying pan;
fry the flour, adding vegetable broth obtained during stewing of turnips and carrots;
add tomatoes to the flour and heat the mixture;
All vegetables are placed in a pan in layers, each layer is salted;
Pour the sauce made from flour, broth and tomatoes over the vegetables, add spices, cover and cook over medium heat for 20 minutes.

Exotic recipes

Adjapsandal is the most popular dish of Georgian and Caucasian cuisine in Russia, which is loved not only in Georgia, but also in our country. The national flavor of this dish, which is classic stewed vegetables, is given by the national spices of the peoples of the Caucasus. There are several options for ajapsandal. The most popular of them are ajapsandal in Armenian and ajapsandali in Georgian.

Adzhapsandali in Georgian

Ingredients:

eggplant – 2 pcs.;
bell pepper – 3 pcs.;
onions – 2 pcs.;
tomatoes – 4 pcs.;
small carrots - 1 pc.;
garlic – 4 cloves;
sunflower oil – 20 ml;
cilantro – 1 bunch;
basil – 1 sprig;
parsley – 1 small bunch;
ground coriander, chili pepper, utskho-suneli;
granulated sugar, salt.

This recipe involves preparing a dish in a more dietary version, since here the eggplants are not fried in oil, but cooked in the oven. This way the calorie content of the dish is reduced, and the taste of such a replacement does not deteriorate at all.

Preparation:

wash the eggplants, cut into rings 0.5-1 cm thick, salt and leave the slices for 30 minutes;
put the rings in the oven for 20 minutes, after wiping off all the liquid from them with a napkin and greasing them with oil;
tomatoes are peeled using the blanching process and crushed in a blender;
onions and carrots are fried in a frying pan, then chopped bell peppers and tomato puree are added;
as soon as the vegetable mixture boils, add utskho-suneli, chili and coriander, salt, and a little granulated sugar;
simmer the mixture for 15 – 20 minutes;
Finely chop the cilantro, combine with garlic and grind to a paste consistency;
eggplants, and then after 5 minutes the mush is sent to the rest of the vegetables;
simmer the mixture for 15 minutes.

Adjapsandal is good not only when eaten hot. Its cold version also has excellent taste. The real aroma of this dish is revealed after a day, when the smell of spices has permeated all its components, and the vegetables have absorbed each other’s juices.

Other national seasonings can also add exoticism to ordinary stewed fruits.

Indian stewed potatoes and cabbage

Ingredients:

potatoes – 3 pcs.;
cauliflower – 1 pc.;
onion – 1 medium head;
olive oil – 50 g;
mustard seeds - 0.5 teaspoon;
zira – 5 g;
ground cardamom – 5 g;
sweet pepper – 1 pc.;
turmeric – 3 g;
chopped coriander – 5 g;
table salt – 5 g;
chopped cilantro - a tablespoon;
hot chili pepper - optional.

Preparation:

wash vegetables, peel onions;
send potatoes for boiling in their skins;
Dip the cabbage into boiling water for 2 minutes and disassemble into inflorescences;
After boiling, peel the potatoes and cut them into medium cubes;
put the frying pan on the stove, pour oil into it and pour mustard;
As soon as the grains snap, add cumin, pepper and cardamom;
chop the onion and put it in a frying pan with seasonings;
Place the inflorescences on the onion and cook for 7 minutes, covered;
place potato cubes, salt, coriander and turmeric in a frying pan, close the lid and simmer for 2 minutes;
Sprinkle the finished dish with cilantro.

Not only dried seasonings, but also various sauces can add originality to the recipe. You can add Asian flavor to any stewed fruit dish by adding a little soy sauce.

Ingredients:

eggplants – 2 pcs.;
carrots – 1 pc.;
sweet bell pepper – 2 pcs.;
tomatoes – 2 pcs.;
sour cream – 10 g;
soy sauce – 5 tablespoons;
garlic – 1 clove;
olive or corn oil – 30 ml;
cream 20% - 5 tablespoons.

Preparation:

wash and peel vegetables, cut carrots and eggplants into cubes, onions into half rings;
carrots are fried in oil in a frying pan with high sides;
after 2 minutes, add pepper and eggplant;
after 5 minutes add chopped tomatoes and pour cream over the vegetables, and after a minute - soy sauce;
simmer the mixture for 5 minutes over low heat;
add sour cream, mix vegetables, simmer for another 7 minutes;
after adding chopped garlic, remove the vegetables from the stove and serve hot as a main dish or as a side dish.

Diet dishes

The benefits of stewed vegetables for those who adhere to diets are due to the following factors:

properly prepared dietary stewed vegetables can be eaten in any quantity, because they contain a minimum of calories;
vegetables contain a huge amount of fiber, which has a beneficial effect on accelerated digestion of food and activation of the gastrointestinal tract;
many vegetables contain a minimal amount of carbohydrates, which cause weight gain;
vitamins and microelements are present in abundance in raw fruits and are preserved in a properly prepared dish, so a person does not deprive himself of the opportunity to supply his body with the necessary substances while on a diet.

From the above it follows that a diet of stewed vegetables can be very healthy and nutritious. By losing excess weight, a person still receives the necessary amount of nutrients that he needs daily.

To make a dietary dish, you only need to omit vegetable oil from the recipe. In this case, the amount of fat will decrease sharply, and thus the calorie content of the dish will decrease.

Recipe for dietary vegetables in a frying pan

Ingredients:

zucchini – 1 pc.;
tomato – 1 pc.;
bell pepper – 1 pc.;
dill, parsley, basil - 1 small bunch;
salt - to taste.

Preparation:

wash, peel and cut all vegetables;
heat the cauldron without oil and add the pepper first, frying it for 2 minutes;
add zucchini to the peppers and, stirring, fry for another 5 minutes;
add tomatoes, herbs to the vegetables and simmer the vegetables for 6 minutes;
cover with a lid, reduce heat and cook the dish for 8 – 10 minutes;
salt is added at the end of cooking.

Preparations for the winter

Stewed vegetables are a fairly common dish, especially in summer. It’s another matter in winter, when you can only buy vegetables, and not at all cheaply. Therefore, if you want to enjoy delicious vegetable dishes in winter, you can prepare raw vegetables for the winter by freezing them in the freezer from the summer, or prepare stewed vegetables and roll them into jars. You can salt stewed vegetables for the winter without sterilization.

Winter preparation of vegetables without sterilization

Ingredients:

eggplants – 1 kg;
pepper – 0.5 kg;
onion – 0.5 kg;
granulated sugar – 200 g;
vegetable oil – 200 ml;
tomato paste – 400 g;
vinegar 9% – 65 g.

Preparation:

peppers and eggplants are washed, peppers are cleared of seeds;
peel the onion, chop the pepper and onion, place it in a deep frying pan with oil;
add tomato paste, granulated sugar, salt and vinegar to the vegetables;
the mixture is stirred and simmered for 25 minutes;
while stewing vegetables, chop the eggplant and add it to the mixture, increasing the stewing time by another 15 minutes;
at the end of cooking, the stewed vegetables are distributed into sterilized jars and rolled up;
The jars are turned upside down, covered with a blanket and left for 12 hours;
put the workpieces in a dark pantry or closet.

Bon appetit! Eat right and be healthy!

To learn how to cook vegetables baked in the oven, watch the following video.

Stewed vegetables are a dish known to everyone. To add an exquisite taste to simple dishes, you can stew vegetables in unique signature sauces with the addition of various spices. It is in stewed dishes that a real cook can demonstrate all his skills, revealing the unique taste of each vegetable or balancing all vegetable flavors.

What are the benefits of stewed vegetables?

Stewing is one of the types of heat treatment of foods, which is used in the preparation of regular and dietary dishes.

The main advantages of cooking vegetables using stewing:

Minimal or no fat. Usually vegetables are stewed in their own juice or with the addition of a small amount of broth. Therefore, stewed vegetable dishes contain practically no vegetable and animal fats compared to fried ones. When fried, vegetables absorb large amounts of fat.
Stewed vegetable dishes always turn out juicy and flavorful. Boiled and steamed vegetables don't always have the richest flavor, and fried foods often turn out a little dry and require additional sauces.
Preservation of the maximum amount of nutrients. When vegetables are stewed, a rich broth is formed, which evaporates only a little. Unlike cooking vegetables, the resulting broth is not drained before serving the dish.

But, like other cooking technologies, stewing also has some disadvantages:

Loss of vitamins. With any heat treatment, vegetables lose some of their vitamins, micro- and macroelements. During short-term stewing, the beneficial nutritional composition of vegetables remains virtually unchanged, but during prolonged stewing, the beneficial substances decompose, leaving only carbohydrates and fiber in the vegetables.
To enhance the flavor, vegetables are often fried before stewing, which leads to an increase in fat in the finished dish and high calorie content.

What vegetables can be stewed and in what ways?

You can stew almost all vegetables of the vegetative and fruit groups.

The first group includes: potatoes, carrots, beets, sweet potatoes, celery root, onions and leeks, sorrel. Cabbage: white cabbage, Brussels sprouts, cauliflower, broccoli. Enhance the taste of stewed dishes with herbs such as dill, parsley, savory, basil, lemon balm or mint.

Fruit vegetables suitable for stewing: all types of tomatoes, eggplants, peppers, pumpkin, zucchini, zucchini, fresh green peas. Many stews also contain beans or legumes, but their cooking time until fully cooked is too long compared to vegetables. Therefore, they are added ready-made.

Methods for stewing vegetables

You can prepare stews using various utensils and cooking methods. This can be an open fire, cooking on an electric or gas stove, or baking in the oven.

Depending on the cooking method, vegetables are stewed in a frying pan, cast iron and ceramic dishes, clay pots, or in a slow cooker.

Pros and cons of each cooking method

Stewing in a frying pan usually used for preparing small portions and after pre-frying vegetables.

Pros: the vegetables turn out juicy and cook quickly.

Cons: the dish may burn, you need to monitor the evaporation of the liquid.

When cooking over an open fire It is more advisable to use cast iron cauldrons with a lid and thick walls.

Pros: In such dishes, vegetables will not burn, they will retain their juiciness and acquire a unique taste.

Cons: Cooking takes a long time and requires a lot of attention.

For preparing stewed vegetables in the oven use cast iron molds and ceramic dishes. Dishes are baked in small clay pots in portions.

Pros: in such dishes, vegetables acquire a rich taste and aroma, and when served they look appetizing and original.

Disadvantages: dishes take a long time to simmer; liquid must be added during cooking.

Multicooker– one of the best helpers when preparing a delicious stewed vegetable dish.

Pros: Minimal time investment, complete lack of control. With this kind of stewing, vegetables cook quickly and turn out juicy with a rich taste and aroma.

Cons: Some vegetables lose their vibrant color.

Regardless of the preparation, when serving the dish, you can garnish it with fresh herbs or top it with your favorite sauce.

Delicious stewed vegetables

By stewing vegetables, you can prepare both simple side dishes and complex independent dishes. To prepare simple dishes, use one type of vegetable or combine vegetables, which are stewed until fully cooked in the same amount of time. Usually all the components of such a vegetable platter are prepared at the same time. Often such dishes are included in the diet menu.

Complex dishes include stews, vegetables stewed with meat, mushrooms and fish. They are prepared in several stages. Each component product requires preliminary preparation: boiling, pickling, stewing or frying. All ingredients are mixed in a semi-finished state and brought to readiness in any convenient way. These dishes have a richer taste and appetizing appearance and higher calorie content.

Stewed vegetables - delicious recipes

Broccoli casserole with fish

Ingredients:

broccoli 350 g,
potatoes 3 pcs,
cream 170 g,
chicken egg 3 pcs,
fresh red fish,
hard cheese 100 g,
nutmeg 5 g.

Preparation: divide the cabbage into inflorescences and boil for three minutes in salted water, boil the potatoes in their skins until half cooked, combine the eggs with cream, salt and nutmeg, and beat with a whisk. Peel the potatoes, cut into large rings, place in a baking dish, lay the cabbage on top, pour in the egg mixture. Bake in the oven at 200˚C for 20 minutes. Sprinkle the hot dish with cheese. Serve in portions hot or cold.

Vegetable sauté with mushrooms

Ingredients:

Bulgarian pepper,
eggplants,
zucchini,
carrot,
pepper,
tomatoes. All vegetables 250 g.
Champignon mushrooms 300 g.
Garlic 3 cloves,
salt,
vegetable oil 70 g,
water or broth 200 ml.

Preparation: cut the vegetables and mushrooms into rings 5mm thick, salt the blue ones with 1 teaspoon of salt and set aside for half an hour, then rinse and dry with a paper towel. Fry mushrooms and vegetables one by one until golden brown and place in a cauldron. Pour in broth. Bring to a boil and cook over low heat until tender, about 20 minutes. At the end of cooking, add garlic. Serve in portions, garnished with herbs.

Stewing is one of the favorite cooking methods not only of professional chefs, but also of novice cooks because vegetable stews are very difficult to spoil. Even the most unexpected combinations of ingredients result in mouth-watering dishes with an original taste.

On the eve of winter, our body must absorb as many vitamins and other nutrients as possible in order to be able to resist colds and flu. Nature has provided for everything, and therefore generous harvests are ready to give us all their valuables, but you should find original recipes in advance on how to stew vegetables in a frying pan in a tasty and proper way.

With our culinary program today, you are guaranteed to learn how to prepare excellent dishes for lunch and dinner with benefits for your health and figure.

When starting to prepare stewed vegetables at home, you need to understand that there are three types of stewing:

Languor. In this case, the vegetables are cooked at a low temperature under a lid in their own juice, or with the smallest amount of water for quite a long time: from half an hour to an hour and a half.
"Confit". Here we are talking about stewing vegetables in a frying pan, where the main medium for their heat treatment is oil.
Poaching is an express method of stewing, which is carried out over medium or high heat with the addition of water or sauce, and this process lasts from 10 to 25 minutes.

From the point of view of maximum preservation of nutrients in the product, stewing vegetables is considered the best method. However, in order to get a truly tasty, beautiful and healthy dish, it is necessary to take into account the specific cooking time of a particular vegetable.

We would like to offer you another dietary and simple recipe for chicken breast stew today. Despite the abundance of products in the ingredient composition, preparing a homemade dish is quick and enjoyable.

Ingredients

Chicken breast – 1 pc.
Green peas, fresh or frozen – 100 g
Fresh or frozen corn - 100 g
Green beans – 200 g
Bell pepper (red and yellow) – ½ pc.
Long rice – ½ cup
Shallots – 3 pcs.
Dill – 50 g
Soy sauce - to taste
Turmeric – ½ tsp.

How to stew chicken with vegetables in a frying pan

Cut the chicken breast into small cubes and fry in a frying pan along with finely chopped onion for 10 minutes.
Meanwhile, pour rice into a saucepan and fill it with 1.5 cups of water. Add some salt to the water to taste and boil the rice until done.

If cooking rice turns into a real torture for you, then our selection of culinary tips will be relevant for you.

Boil corn kernels in salted water for 40 minutes.
Grind the bell peppers into small squares, cut the bean pods into 5-centimeter cubes.
After this, add all the vegetables, peas, as well as boiled rice and corn to the fried chicken and onions.
Pour soy sauce and a little water into the dish, add turmeric and finely chopped dill according to the recipe.

Simmer the stew for 20 minutes, covered, over medium heat.

Fish stewed with vegetables

Fragrant fish fillet and stewed vegetables with potatoes are ideal for a festive table. You don’t even need an oven for successful baking; everything can be cooked perfectly in a frying pan.

Ingredients

Fish fillet – 1 kg
Potatoes – 6 tubers
Onions – 1-2 heads
Tomatoes -2-3 pcs.
Fresh champignons – 200 g
Hard cheese – 80 g
Salt - to taste
Mayonnaise – 3-4 tbsp.

How to stew fish with vegetables in a frying pan

Cut peeled potatoes, tomatoes and onions into thin slices, fish into portions, mushrooms into thin slices.
We dilute mayonnaise with a small amount of water to make it more liquid.
Three cheese on a grater.
In a frying pan, fry the onions and mushrooms until golden brown.
In an empty frying pan on the heated bottom, evenly spread the potatoes (half of the total amount), then a layer of onions with mushrooms, on top of them fish, tomatoes, again mushrooms, potatoes, and cover everything with tomato slices on top.

Each layer must be added, but only a little, literally a small pinch, so as not to oversalt the dish as a whole.

We check the readiness of the dish by the condition of the potatoes. As soon as the potatoes become soft and loose, turn off the heat and place the treat on plates, garnishing it with your favorite finely chopped herbs.

Having tried the recipes we have proposed in practice, you will no longer be tormented by the question of how to deliciously stew vegetables in a frying pan. After all, there is nothing simpler and more original than such a dish. Affordable products, a minimum of effort, and you won’t be able to tear yourself away from a hot dish.

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