Steamed vegetables are tasty and healthy food for our digestion. In the autumn-summer season, you need to cook this dish more often for your family. I love the fact that it tastes good both hot and cold. It can also be served as a side dish for meat, as a hot appetizer or as a warm salad.
It is not necessary to stew vegetables for a long time, we will try to leave all the useful substances. So, let's start preparing stewed cauliflower with vegetables and mushrooms.
Ingredients:
Cauliflower - 400 g
Bulgarian pepper - 100 g
Carrots - 50 g
Eggplant - 100 g
Onions - 50 g
Champignons - 5 pcs.
Parsley - 5 branches
Vegetable oil - 1 tbsp.
Salt to taste
Ch.m. pepper - taste
Preparation:
1. Prepare foods from the list. Peel the onions and carrots, free the bell peppers from seeds and stalks, clean the mushrooms from the remnants of compost. Wash all vegetables, except mushrooms, under running water along with herbs, dry slightly.
2. Heat unscented vegetable oil in a frying pan, put onion, cut into small cubes and carrots, and fry for a few minutes.
3. Cut the bell pepper of a bright color into thin strips, add to the pan. Fry for 2-3 minutes.
4. Chop the eggplant into small cubes, the mushrooms can be cut into thin slices. We add them to the pan, we make the fire quieter. Fry everything together for another 3-4 minutes.
5. We disassemble the cauliflower into inflorescences, spread it to the rest of the vegetables, pour in a little water. Now cover the pan and cook for 5-6 minutes. By the way, you can add a clove of crushed garlic for flavor.
6. Season the dish with salt and pepper to taste, add finely chopped fresh herbs, mix. Turn off the stove, cover the skillet with a lid and let the vegetables sit for 10 minutes before serving to allow all the flavors to mix.
Serve the cooked cauliflower with vegetables with mashed potatoes or boiled rice, ideally with fried or baked meat.
Enjoy!
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