Many people think that dishes that are good for health and maintaining their shape are very tasteless. In fact, this is far from the case! An example of such a low-calorie, containing many vitamins and at the same time tasty dishes, is vegetable stew.
Cooking this dish is not difficult, especially if you use such a modern example of kitchen appliances as a slow cooker. In this case, if you want to reduce the calorie content of food, you can do without oil, the vegetables will be stewed in their own juice. The main advantage of cooking the "Vegetable stew" dish in the multicooker is that all vegetables are placed in the bowl at the same time, that is, peeled, chopped, seasoned vegetables - and free. The slow cooker will cook the stew itself, while nothing will fall apart in it, and the pieces of vegetables will retain their shape.
To cook vegetable stew in a slow cooker, you can use a variety of vegetables, depending on the season. The simplest set of vegetables for stews is potatoes, cabbage, carrots and onions. Even using these four ingredients, a vegetable stew in a slow cooker will turn out to be very tasty. But, as already mentioned, it is worth using a diverse set of vegetables, including, you can take freshly frozen mixes. A very beautiful stew is obtained when multi-colored vegetables come into it - cauliflower, broccoli, bell pepper of different colors, eggplant, zucchini, tomatoes, pumpkin. You can add canned or freshly frozen green peas or corn. Some people like to add mushrooms to vegetable stew. Proportions of vegetables can be any. You can take all the components in a one to one ratio, or you can take more than that vegetable, the taste of which seems the most attractive.
For example, you can cook a vegetable stew in a slow cooker using the following recipe. Take one bell pepper (preferably red), a couple of potatoes, three carrots, half a small head of cabbage, a small jar of green peas and a teaspoon of salt.
All vegetables must be peeled and washed. Next, chop the cabbage and pepper into strips. Cut the carrots and potatoes into cubes. We put all this in the bowl of the multicooker, without adding either water or oil. Put in the "quenching" for 40 minutes. After the timer signal, open the lid, add green peas, salt, pepper and taste. If the cabbage seems damp, then put it on the “stewing” again for 15 minutes. If everything is ready, then leave it for 10 minutes in the “heating” mode with the lid closed. Everything, our healthy and tasty vegetable stew is ready.
Don't have a slow cooker yet? Nothing! You can cook vegetable stew in the oven, and it will be no less tasty. For example, here's a recipe for baked eggplant stew. Form or a small baking sheet should be slightly greased with vegetable oil and lay out the vegetables in layers, which must first be peeled and cut into strips or small cubes. Eggplant is the first layer, then zucchini, then onion, cut into thin half rings. The next layer is peeled and half-sliced tomatoes. The last layer is carrots, grated and mixed with chopped garlic and a little mayonnaise. Laying out vegetables in layers, you must not forget to salt them and sprinkle with seasonings, for example, allspice. Bake stew in the oven for forty minutes by setting the thermostat to 180 degrees.
In the oven or microwave, you can cook potato stew. This dish is not only tasty, but also looks beautiful.
To prepare vegetable stew in pots, you will need three potatoes, two Bulgarian peppers, carrots, a couple of small onions, two hundred grams of cauliflower, a little vegetable and butter. Vegetables need to be peeled and cut into cubes, cauliflower disassemble into small inflorescences. Fry onions and carrots in vegetable oil until soft. Now stir in a pot of vegetables and cooked frying. Pour salted boiling water over half the volume of the pot, put a piece of butter and send the pots to the oven for 30-40 minutes or in the microwave for 15-20 minutes, depending on the capacity of the oven.
Serve vegetable stew, sprinkled with fresh herbs, optionally, you can add sour cream.