Vegetable stew with potatoes and zucchini has always been just the perfect dish for the summer or fall season. Vegetables during this period are fragrant and cost mere pennies. You can supplement such a dish with anything - green peas, carrots, green beans, eggplants or bell peppers, whatever you find in the refrigerator.
I really like that vegetable stew can always be served as a side dish. But it is also an excellent independent dish, because it is always hearty, aromatic and very tasty. Today we will cook it with those vegetables that are easiest to buy in winter.
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Ingredients:
Potatoes - 3 pcs.
Zucchini - 200 g
Carrots - 1 pc.
Onions - 50 g
Fresh champignons - 150 g
Garlic - 1-2 cloves
Salt to taste
Ground black pepper - to taste
Petiole celery - 1 pc.
Fresh herbs - a few twigs
Lean oil - 2 tablespoons
How to cook:
First of all, prepare all the products on our list. Peel the onion and garlic, peel the carrots and potatoes. Wash vegetables under running water and dry. Clean the mushroom caps and legs with a clean kitchen sponge.
Heat the unscented lean refined oil in a large skillet and add the chopped potatoes you like. Fry it for 3-4 minutes over medium heat until slightly golden brown.
Next, transfer the carrots cut into large pieces to the pan. Cook vegetables for 3-4 minutes.
Now cut the onions into half rings. Send the slices to the skillet. Simmer the vegetable mixture until the onions are transparent and tender. Stir the vegetables gently from time to time.
Cut the mushrooms into thin slices. Chop the celery. Load the slices into a skillet and simmer over low heat, covered, all together for 6 minutes. If necessary, you can pour in some water from the kettle.
Cut the zucchini into large pieces, send to the rest of the vegetables, mix. Cook the stew for 5-7 minutes. Watch the cooking and stir gently as the zucchini pieces should remain intact.
After a while, season with salt and pepper. Add one or two garlic cloves, crushed with the back of a knife, into the skillet. Simmer the stew for another minute or so.
Chop any fresh herbs with a knife, add to the stew. Stir one last time and turn off the stove. Cover the pan with a lid, let the finished dish brew for 10 minutes before serving so that all the flavors mix.
Now catch and discard the garlic. Divide the vegetable stew into portions and serve at the family dinner table.
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