How to stew vegetables. How to stew vegetables in a pan and in a saucepan? Zucchini stewed with bell pepper

How to stew vegetables in a pan without oil

In chapter Main dishes to the question How delicious to stew vegetables without vegetable oil? given by the author Natalia Zubanova the best answer is

Recipe “Vegetable stew in the sleeve”

cut all the vegetables: tomatoes, bell peppers, onions, potatoes, eggplants, carrots, cabbage (everything that is in the refrigerator), garlic, lamb or beef meat - into pieces. Next, salt, pepper, put zira, cilantro or any seasoning for meat. You can also add a little white wine. Mix everything and let stand for 1 hour. For a diet or lean menu, you can not put meat. Put everything in a sleeve, release the air (so that the bag does not burst when the air expands), close and put in the oven for 1.5 hours at 170 degrees (it will be with broth) or 180-190 degrees (it will be dry). After readiness, cut the package, lay it out, and sprinkle fresh herbs on top.

you can just with different spices, with soy sauce, with tomato paste

Extinguish on honey. (chicken wings)

with soy sauce and a spoonful of low-fat sour cream will be very tasty stewed

No, I'm radically kind today. I explain something smart or useful, yes ... So, quenching is a heat treatment in a combination of liquids and fat, and there are much more liquids. Therefore, if the question is to refuse oil altogether, then you will not be able to put out vegetables. You blanch them or boil them, but do not put them out. And if vegetable oil is not needed, then use butter or animal fat.

In own juice. on a small fire, adding greens and a little garlic at the end.)

I wouldn't mind oil. It helps the absorption of many very useful vitamins from vegetables. For example, carrots are useless without fat. The vitamin is fat soluble. Just choose delicious and natural sunflower oil

On the site 2 ANSWERS to the question How delicious to stew vegetables without vegetable oil? you will find 8 answers. The best answer about how to stew vegetables without oil was given on April 04 by the author Natalia Zubanova.

How to stew vegetables

Stewed vegetables is a dish known to everyone. To give an exquisite taste to simple dishes, you can stew vegetables in unique author's sauces with the addition of various spices. It is in stews that a real culinary specialist can demonstrate all his skills, revealing the unique taste of each vegetable or balancing all vegetable tastes.

What are steamed vegetables good for?

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

The main advantages of cooking vegetables by stewing:

Minimal or complete absence of fat. Usually vegetables are stewed in their own juice or with the addition of a small amount of broth. Therefore, stewed vegetable dishes practically do not contain vegetable and animal fats in comparison with fried ones. When frying, vegetables absorb a lot of fat.
Stewed vegetable dishes always turn out juicy and fragrant. Boiled and steamed vegetables do not always have a rich flavor, and fried foods often turn out dry and require additional sauces.
Preservation of the maximum amount of nutrients. When stewing vegetables, a rich broth is formed, which only slightly evaporates. 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 useful nutritional composition of vegetables practically does not change, and during long-term stewing, useful substances decompose, only carbohydrates and fiber remain in vegetables.
To saturate the taste, vegetables are often fried before stewing, which leads to an increase in fat in the finished dish and a 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. They emphasize the taste of stews with herbs such as dill, parsley, savory, basil, lemon balm or mint.

Fruit vegetables suitable for stewing: all kinds of tomatoes, eggplant, peppers, pumpkin, zucchini, zucchini, fresh green peas. Also, many stews include beans or beans, but their cooking time to full readiness is too long compared to vegetables. Therefore, they are added already in finished form.

Ways to stew vegetables

Stews can be prepared using a variety of utensils and cooking methods. This can be an open fire, cooking on an electric or gas stove, as well as baking in the oven.

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

Pros and cons of each cooking method

Simmering in a frying pan usually used for cooking small portions and after pre-roasting vegetables.

Pros: vegetables are juicy, cooked quickly.

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

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

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

Cons: Cooking is lengthy and requires a lot of attention.

For cooking stewed vegetables in the oven use cast iron molds and ceramic utensils. In small clay pots, dishes are baked in portions.

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

Cons: dishes are stewed for a long time, during the cooking process it is necessary to add liquid.

Multicooker- one of the best helpers in preparing a delicious vegetable stew.

Pros: Minimum time investment, complete lack of control. With this stewing, vegetables are quickly cooked, juicy with a rich taste and aroma.

Cons: Some vegetables lose color vibrancy.

Regardless of the preparation, when serving, you can decorate the dish with fresh herbs or pour over your favorite sauce.

Delicious steamed vegetables

By stewing vegetables, you can cook both simple side dishes and complex independent dishes. To prepare simple dishes, use one type of vegetable or combine vegetables that are stewed until fully cooked in the same time. Usually all the components of such a vegetable platter are cooked 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 of the 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 a higher calorie content.

Stewed vegetables - delicious recipes

Broccoli casserole with fish

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

Vegetable saute with mushrooms

Bulgarian pepper,
eggplant,
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 vegetables and mushrooms into rings 5 mm thick, salt the blue ones with 1 tsp of salt and set aside for half an hour, then rinse and dry with a paper towel. Mushrooms, vegetables alternately fry until golden brown and put in a cauldron. Pour in broth. Bring to a boil and cook over low heat until tender, about 20 minutes. Add garlic at the end of cooking. Serve in portions, garnished with herbs.

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

Greetings! Every housewife knows such a dish as stewed vegetables. But it often happens that the cooked products do not have the desired taste, or simply this product is unsuitable for stewing. It is in order to avoid such small nuances that today we will talk about how to stew vegetables correctly and tasty. And also find out which vegetables can be stewed without losing their taste.

List of vegetables suitable for cooking

There is no secret that not all types of vegetables are suitable for stewing, therefore, dishes of this type will be less tasty. And in order to avoid wasting your time and energy, we offer you a short list of common types of vegetable vegetables that are 100% suitable for stewing. To prepare really tasty, healthy dishes, it is best to use the following vegetables and legumes:

zucchini;
Potatoes;
eggplant;
Cabbage is best to use cauliflower;
Beans.

Of course, this is not the whole list, and it can still be expanded with vegetables such as carrots, beets, onions and leeks, sorrel. To give dishes a refined aroma and taste, greens are added - 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 diverse that you will return to one dish no earlier than in a couple of weeks. Of course, if you are not a fan of only one stewed cabbage.

What can you stew vegetables in?

Very often you can see that housewives stew vegetables either in a pan or in a cauldron. But many dishes can be cooked not only in the previously named dishes, but also in the oven, in a slow cooker and even in a saucepan. Thanks to this, you will be able to cook not only delicious traditional and well-known dishes from stewed vegetables, but also dishes without oil that can be given to a child. The main thing is to understand that for 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.

Each recipe is unique and original. We, in turn, offer you the following recipe for stewed vegetables.

Vegetable saute with mushrooms

Ingredients:

Bulgarian pepper - 250 g;
eggplant - 250 g;
zucchini - 250 g;
carrots - 250 g;
pepper - 250 g;
tomatoes - 250 g;
champignons or other mushrooms - 300 g;
garlic - 3 cloves;
salt - to taste;
oil for frying - 70 g, water or broth - 200 ml.

Cooking:

Cut the vegetables and mushrooms into rings, salt the eggplants with 1 tsp of salt and set aside for half an hour. After the time has elapsed, wash the eggplants under running water and let them dry.
The chopped ingredients must be fried in a pan until a golden crust appears and put in a saucepan. Then, pour the prepared mushrooms and vegetables with the prepared broth.
Bring to a boil and simmer over low heat until tender, about 20 minutes.
Before turning off, add finely chopped garlic.
Serve the dish, sprinkle it with fresh herbs.

Now you know the information on how to properly stew vegetables so that they are tasty, juicy and healthy!

What are steamed vegetables good for?

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

The main advantages of cooking vegetables by stewing:

Minimal or complete absence of fat. Usually vegetables are stewed in their own juice or with the addition of a small amount of broth. Therefore, stewed vegetable dishes practically do not contain vegetable and animal fats in comparison with fried ones. When frying, vegetables absorb a lot of fat.
Stewed vegetable dishes always turn out juicy and fragrant. Boiled and steamed vegetables do not always have a rich flavor, and fried foods often turn out dry and require additional sauces.
Preservation of the maximum amount of nutrients. When stewing vegetables, a rich broth is formed, which only slightly evaporates. 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 useful nutritional composition of vegetables practically does not change, and during long-term stewing, useful substances decompose, only carbohydrates and fiber remain in vegetables.
To saturate the taste, vegetables are often fried before stewing, which leads to an increase in fat in the finished dish and a high calorie content.

What vegetables can be stewed and in what ways

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

Ways to stew vegetables

Stews can be prepared using a variety of utensils and cooking methods. This can be an open fire, cooking on an electric or gas stove, as well as baking in the oven.

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

Pros and cons of each cooking method

Simmering in a frying pan usually used for cooking small portions and after pre-roasting vegetables.

Pros: vegetables are juicy, cooked quickly.

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

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

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

Cons: Cooking is lengthy and requires a lot of attention.

For cooking stewed vegetables in the oven use cast iron molds and ceramic utensils. In small clay pots, dishes are baked in portions.

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

Cons: dishes are stewed for a long time, during the cooking process it is necessary to add liquid.

Multicooker- one of the best helpers in preparing a delicious vegetable stew.

Pros: Minimum time investment, complete lack of control. With this stewing, vegetables are quickly cooked, juicy with a rich taste and aroma.

Cons: Some vegetables lose color vibrancy.

Regardless of the preparation, when serving, you can decorate the dish with fresh herbs or pour over your favorite sauce.

Delicious steamed vegetables

Stewed vegetables - delicious recipes

Broccoli casserole with fish

Ingredients:

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

Vegetable saute with mushrooms

Ingredients:

Bulgarian pepper,
eggplant,
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.

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

It is also good that almost all representatives of vegetable groups can be stewed. Vegetables are ideally combined with each other, 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 radish. And if ingredients such as beans or beans appear in the recipe, then they are prepared in advance, only then they are added to vegetables.

Decorate a dish or add a spicy taste will help herbs: dill, parsley, mint, bay leaf, savory, lemon balm and basil.

Ways to stew vegetables

The taste of stewed vegetables directly depends on the method of preparation: they can be stewed in a 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.

Simmering in a pan. For this method, vegetables require pre-roasting. Simmering in a pan is suitable for cooking 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: the likelihood of burning is high, constant stirring and control of moisture evaporation are necessary.

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

Choosing a cooking method on open fire be prepared 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 turn out excellent.

Multicooker- salvation for all. Advantages of the multicooker: no control required, 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 finished vegetables. However, this is easily remedied by adding your favorite sauces and herbs.

Wash and clean vegetables directly before cooking. This will preserve all the beneficial properties, vitamins and natural flavor. Cut vegetables as desired: cubes, sticks, circles or straws.

Constant monitoring of the quenching temperature is required. She is should not change. For an oven, no more than 170 degrees, for a stove, you should not exceed 82. That is, the released juice should barely boil.

To improve the taste of the dish, preliminary bringing the vegetables to half-cookedness in their own juice or in a small amount of liquid. That is, they should be in advance let go. Moreover, each vegetable is allowed separately. To do this, water is poured into the pan, vegetables are laid out in one layer, tightly closed and allowed at the optimum temperature (85-90 degrees) for about 10-15 minutes.

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

Vegetable stew is everyone's favorite and unpretentious dish. The ability to cook in a new way every time is its main advantage. It is enough just to change the ingredients, seasonings or the shape of the cut. For cooking, any vegetables that are available are suitable. It all depends on the season: tomatoes, zucchini, pumpkin, carrots, potatoes, all varieties of cabbage, onions, sweet peppers, etc. You can use frozen vegetables.

Ingredients:

- half a kilogram of potatoes;
- 2-3 carrots;
- turnip - 2 pcs. (you can take swede);
- onions - 2 pcs.;
- tomato - 2 pcs. (if not available, replace with tomato paste);
- 300 grams of cabbage;
- beans at will (the ratio of beans to vegetables is 1: 4).

Vegetables are chopped into strips or cubes to the desired size. Cabbage must first be brought to half-cooked separately (put in a small amount of water). Fry potatoes in a pan with onions, also until half cooked.

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

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

Stewing allows you to find an excellent combination between taste and preservation of nutrients. Every adherent of a healthy diet should know how to cook stewed vegetables. After all, such a dish, especially with the addition of various spices, does not leave anyone indifferent.

Country Potato Stew

These potatoes are great as a side dish for meat or fish. It is especially good in combination with fresh vegetables.

Potatoes - 4 pieces.
Onion - 1 piece. If the onions are small, take two, and if they are large, half is enough.
Butter - 20 g. Gives potatoes a special tenderness.
Garlic - 2 cloves.
Vegetable oil - 20 ml (refined).
Bay leaf - 1 piece.
Salt.
Pepper.

Cut potatoes into large cubes.
Cut the onion into quarter rings or half rings. Cut thin.
Chop the garlic as finely as possible.
Mix onion and garlic.
Pour vegetable oil into the bottom of the pot.
Lay out half the potatoes.
Put onion and garlic, bay leaf, salt and pepper.
Pour cold boiled water in such a way that it almost covers the food.
Lay out the remaining potatoes.
Add butter, cut into several pieces.
Bring to a boil. Then make the fire small and simmer under the lid until the potatoes are fully cooked.

Braised sweet peppers with tomatoes

Bulgarian pepper - 2 pieces. It is better to take two peppers of different colors, so the dish will look much prettier.
Tomatoes - 2 pieces. Choose firm, they will not "fall apart" during the cooking process.
Garlic - 1 clove. However, if you like it spicier, you can take more garlic.
Onion - 1 piece.
Vegetable oil - 30 ml. Be sure to choose refined.
Salt.
Pepper.

Cut the onion into thin half rings or a quarter of the ring.
Cut the tomatoes into cubes.
Peel the pepper, remove the core, rinse. Cut into strips.
Fry the onion in hot vegetable oil until it becomes translucent.
Add tomatoes and peppers. Mix everything and cover with a lid. Simmer for 3 minutes on medium heat. Make the fire small and continue to simmer until the pepper softens. If there is not enough juice from vegetables, add some water.
When the pepper is soft, add salt and pepper.
Squeeze or rub the garlic, add to the rest of the products. Mix everything and keep on fire for 2-3 minutes.

Braised cabbage

Cabbage - 0.5 large heads, or 1 small.
Tomato paste - 3 tbsp. Instead, you can use grated tomatoes, tomato sauce or tomato juice.
Carrots - 1 piece.
Parsley - 1 bunch.
Salt.
Pepper.

Finely chop the cabbage and mash with your hands.
Grate carrots on a coarse grater.
Stew carrots in a small amount of water for 5 minutes.
Add cabbage and simmer for 10 minutes.
Add salt, pepper, tomato paste and mix everything. Simmer until cabbage softens.

Braised zucchini with eggplant

Zucchini - 1 piece.
Eggplant - 1 piece. It is better to take a young eggplant, it is not so bitter.
Carrots - 1 piece.
Garlic - 3 cloves. This will give a fairly strong garlic flavor, so you can reduce the amount.
Onion - 1 piece. Based on an average bulb.
Wheat flour - 1 tbsp.
Tomatoes - 3 pieces.
Salt.
Pepper.

Peel the zucchini, remove the seeds and cut the flesh into cubes.
Eggplant also prepare and cut. Then sprinkle them with salt, stir and let stand for 15 minutes. Then rinse under running cold water. This will remove the unpleasant bitterness from the vegetables.
Scald the tomatoes and remove the skin. Cut into cubes.
Cut the carrot into small strips.
Fry eggplant in vegetable oil for 2-3 minutes.
Add carrots. Fry for another 5-6 minutes.
Add zucchini. Continue frying for 5 minutes.
Now add the onion to the pan. Mix everything and simmer on low heat until the juice from the vegetables comes out almost completely.
Add flour, mix, simmer for 5-6 minutes.
Add tomatoes. Cover the pan with a lid and simmer until the vegetables are completely softened. If vegetable juice is not enough, add some water.
Crush the garlic and add to already softened vegetables. Stir and hold on fire for 2-3 minutes.

Stewed beets with sour cream

Beets - 2 pieces.
Onion - 1 piece.
Sour cream - 150 g.
Vegetable oil - 40 ml (refined).
Water - 100 ml.
Salt.
Pepper.

Peel the beets, rinse and grate on a coarse grater.
Onion cut into cubes.
Fry beets and onions in vegetable oil for 10 minutes.
Pour in boiled hot water, mix. Simmer covered for 10 minutes.
Add salt and pepper, sour cream. Mix everything, simmer on low heat for 15 minutes.

Sweet stewed pumpkin with raisins

Peel the pumpkin and cut into cubes 2-2.5 cm thick.
Mix pumpkin pieces, washed raisins and sugar. Simmer covered for 10 minutes on low heat.
Squeeze out the juice from the lemon (if you don't like sourness, you can add less juice).
Continue to simmer covered until pumpkin softens.

Vegetable stew with mushrooms

Potatoes - 300 g.
Fresh champignons - 300 g.
Onion - 1 piece.
Carrots - 1 piece.
White cabbage - 200 g.
Garlic - 2 cloves.
Tomatoes - 2 pieces (can be replaced with tomato juice or tomato paste).
Vegetable oil - 50 ml (refined).
Salt.
Pepper.

Mushrooms cut into slices.
Cut the onion into quarter rings.
Grate carrots on a coarse grater.
Cut the potatoes into thick slices (about 1-1.5 cm).
Finely chop the cabbage.
Scald the tomatoes, remove the skin. Cut into cubes.
Cut garlic into smaller pieces.
Fry the onion in vegetable oil for 2-3 minutes.
Add carrots, fry for another 2-3 minutes.
Add potatoes and 50 ml of water. Cover and simmer for 10 minutes.
Add mushrooms and cabbage. Mascara until softened. Mushrooms can also be pre-fried a little.
Add tomatoes, salt, pepper. Try the stew. If it seems sour to you, add some sugar. Simmer another 5 minutes.
Add garlic, stir. Keep on fire for 2-3 minutes.

You can stew vegetables by themselves, and then you get a vegetarian dish. And you can add various types of meat, poultry, and then it will be a hearty meal for the whole family.