Vegetable stew is different. You can make it light, cold and very dietary - just for the summer. Or you can - hot, nourishing, winter - just for such a disgusting weather, as now prevails in our district - it seems like winter, but it seems like there is almost no snow, and in general - on the face in such weather a good dog of the owner is not will output ...
Creamy vegetable stew - how do you like this idea? I know we have a combination of vegetables and cream - not very familiar, but how delicious!
We take:
- 3-4 medium potatoes
- 2 medium carrots
- 1 stalk of celery
- Half an onion
- 2-3 cloves of garlic
- 1 cup heavy cream
- 400 grams of cauliflower (can be frozen)
- 200 grams of green beans (frozen)
- Salt and pepper to taste
- 4 cups vegetable broth (you can take half as much if you don't like liquid dishes)
- A glass of fatty cream
- 40 grams of corn starch (if you took less broth than in the original recipe, then less starch)
How we cook:
Peel and cut the potatoes and carrots, cut the potatoes into cubes, finely carrots (though, however, as you like). We cut the celery into horseshoes, and the onion into small cubes.
We peel the garlic, put it through a press, frozen vegetables - don't do anything yet.
Vegetables, except for freezing and garlic, are sent to a hot frying pan with a little oil and fry over low heat. After about ten minutes, add the vegetable broth there, and cook until the vegetables become soft.
At this time, mix the cold cream well with the cornstarch and, when the vegetables have become soft (that is, almost half ready), pour this mixture into the pan, stirring well.
This is where the time comes for frozen vegetables - cauliflower and beans. We send them to a stew, mix, season with salt and pepper.
Now we are preparing to the victorious: as soon as all the vegetables are the degree of softness and hardness we need, add garlic, heat it for a minute and turn off the heating.
Bon Appetit!