Vegetable stew is a great dish for any season. It gives unlimited scope for culinary creations. After all, you just need to change the set of products and each time you can get it in a different way.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The name "ragout" comes from the French word "Ragout", which means "to whet the appetite". However, given that French cuisine was influenced by the traditions of Ancient Rome, the researchers suggest that the stew existed in the "eternal" city. Since this is an excellent food that saturates well, and you can cook it not only at home, but also on military campaigns.
The main advantage of the dish is the speed of preparation and the use of almost any product, which can be either absolutely any vegetables or any kind of meat. At the same time, the stew will always be hearty and tasty. Having chosen the range of products used, you need to know the cooking time for each of them. Since you have to start cooking meat and harder vegetables first, these are potatoes and carrots, and delicate foods are added later, so they will not be stewed and will not lose their taste. Observing the sequence of laying the ingredients, will allow all of them to maintain their shape as much as possible, without turning into mashed potatoes. And to make the stew more aromatic and juicy, they put fresh herbs in it to taste, and in the winter months they use it frozen.
For the beauty and appetite of the dish, the size of the pieces of all vegetables should be the same size. But if you expect to speed up the cooking process, then the vegetables should be cut into smaller pieces. If you use earthenware for stewing, then chop the vegetables as large as possible, because small pieces will simply turn into puree. At the same time, always turn on a small fire, then the dish will cook more carefully.
- Caloric content per 100 g - 25 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Potatoes - 3 pcs.
- Carrots - 3 pcs.
- Zucchini - 2 pcs.
- Eggplant - 2 pcs.
- Garlic - 3 cloves
- Hot pepper - 1 pod
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 1 tsp or to taste
Cooking vegetable stew
1. Peel the potatoes, wash and cut into medium-sized cubes. Then place it in a preheated skillet with vegetable oil.
2. Peel the carrots, wash, cut and send after the potatoes. Fry food for 10 minutes until lightly golden.
3. Wash the eggplants and cut into cubes the same size as the carrots. After that, immediately send them to fry in a pan. But if you feel bitterness in this vegetable, then first soak it in salted water. To do this, pour water into a container, add salt, mix it well and put the eggplants for 15 minutes.
4. Now proceed with the zucchini. Wash them, dry them, cut them and send them to fry with all products after 20 minutes from laying the potatoes. Since the zucchini flesh is very tender, it will cook much faster.
5. Peel the garlic, cut into rings and place with the vegetables.
6. Wash hot peppers, cut off the tail, remove the core with seeds, finely chop and add to the stew.
7. When all the ingredients are in the pan, season the stew with salt and black pepper. Place the lid on the skillet and simmer the vegetables for about 20 minutes. There is no need to add any liquid, because vegetables are juicy enough, and will secrete it themselves.
8. Put the prepared vegetable stew on a dish and serve sprinkled with chopped fresh herbs.
See also a video recipe on how to cook a vegetable stew:
