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Vegetable Pots

Vegetable Pots

We wash the green beans, break their tails and cut them into smaller pieces.

Peeled and washed potatoes are cut into small cubes.

We put a pot of water and salt to boil and when it boils we add it

beans, potatoes and Mexican mixture (peas, corn, bell peppers, carrots)

Let it boil for 10 minutes.


We cut sticks: carrot, celery, bell pepper and zucchini.

We cut the onion into fish and the garlic and mushrooms into thin slices.

Then heat them in 2-3 tablespoons of oil for 8-10 minutes.

Over them we will add the vegetables cooked earlier, together with half

of the cup of water in which they boiled. We also add the tomato juice, we match

taste with salt, vegeta and pepper.

In the meantime ... a lot of vegetables have been collected ... so I changed the bowl ... :)

Let it boil for another 8-10 min. or until the juice drops a little.


At the end we put the broccoli bouquets, which we boiled before

for 8 minutes in salted water.

Stir very easily each time, so as not to crumble the vegetables as much as possible.


Serve the pot hot or cold, sprinkled with thyme leaves

green and chopped parsley.

Lots of work for this pot! because there are a lot of vegetables ... but the more we put in, the tastier it turns out!

It's perfect for a day of fasting!


Vegetable pots in jar & # 8211 Can be stored for a long time without changing your taste

I took advantage of this season in which vegetables and fruits abound and I made a tasty vegetable pot for the winter… Even if the pot looks like a common food, very common, for the winter it is great to be able to have all the flavor of vegetables together…

Ingredient:

2 kg onions
4 kg of eggplant and zucchini
3 kg of pepper
4 kg tomatoes
a handful of garlic cloves
1 liter of oil
1 kg carrots
2 bunches of green parsley
salt pepper

Method of preparation:

Prepare the vegetables. Peel an onion, grate it and cut it into cubes. Peel a squash, grate it and slice it. Peel a squash, grate it and slice it. Peel a squash and grate it. and cut the slices, peel the garlic and chop finely, chop the green parsley…

In a large bowl, place the vegetables in the following order: onion, carrots, garlic, eggplant, zucchini, garlic, tomatoes, garlic, pepper, oil

Put the pot on low heat, boil slowly… As much as possible, do not mix in pots (so as not to crush the vegetables).

It goes well with salt and pepper. Boil until the vegetables are soft. Add the finely chopped green parsley and remove from the heat…

With a spoon, put the pot in jars and close tightly. Keep in blankets until completely cooled, then store in the pantry…


Ingredient:

2 tablespoons olive oil
3 cloves of garlic, cleaned and crushed
a teaspoon of ground coriander
a teaspoon of ground cumin
half a teaspoon of cayenne pepper
a quarter teaspoon of ground scrotum
5 cups water
a cube of chicken concentrate (optional)
4 carrots, cleaned and cut into slices
2 cups and a half of eggplant cleaned and cut into cubes

1. Pour the olive oil into a pan over medium heat. Add the garlic and spices and cook, stirring until the flavors combine, 1-2 minutes, without crushing the garlic. Put the mixture in a pot.

2. Add water, cube of soup, carrots, zucchini, eggplant, cauliflower, onion, chopped tomatoes or broth, currants / raisins, almonds and salt and mix well.

3. Cover the pot and bring to the boil until the vegetables have softened and the flavors have combined - about 30-45 minutes. It will be delicious!


Vegetable pots in jar & # 8211 Can be stored for a long time without changing your taste

I took advantage of this season in which vegetables and fruits abound and I made a tasty vegetable pot for the winter… Even if the pot looks like a common food, very common, for the winter it is great to be able to have all the flavor of vegetables together…

Ingredient:

2 kg onions
4 kg of eggplant and zucchini
3 kg of peppers
4 kg tomatoes
a handful of garlic cloves
1 liter of oil
1 kg carrots
2 bunches of green parsley
salt pepper

Method of preparation:

Prepare the vegetables. Peel an onion, grate it and cut it into cubes. Peel a squash, grate it and slice it. Peel a squash, grate it and slice it. Peel a squash and grate it. and cut the slices, peel the garlic and chop finely, chop the green parsley…

In a large bowl, place the vegetables in the following order: onion, carrots, garlic, eggplant, zucchini, garlic, tomatoes, garlic, pepper, oil

Put the pot on low heat, simmer… As much as possible, do not mix in pots (so as not to crush the vegetables).

It goes well with salt and pepper. Boil until the vegetables are soft. Add the finely chopped green parsley and remove from the heat…

With a spoon, put the pot in jars and close tightly. Keep in blankets until completely cooled, then store in the pantry…


Vegetable pots - 13 recipes

We have chosen for you the most successful recipes for vegetable pots, both fasting and meat.

The pot is a food traditionally prepared in a clay pot from various mixtures of vegetables, with or without meat (fasting). The word "pot" has its origin in the Turkish "güveğ", which has the meaning of clay pot, bowl.


The beans are cleaned and boiled for about 3 minutes in salted water.

The canned mushrooms are drained and passed through cold water.

We cut the vegetables: onion (small), cabbage (thin strips), potatoes (suitable pieces), peppers (diced) and carrots (diced).

Heat the oil in a saucepan, add the onion and let it harden until it becomes glassy.

Add the mushrooms, carrots and peppers. Mix lightly and cook for about 5 minutes, then add the cabbage and beans.

Stir and leave for another 5 minutes on low heat, stirring periodically.

Peel a squash, grate it and squeeze the juice.

In a heat-resistant bowl add the vegetables, salt, pepper to taste, hardened tomatoes and warm water.

Place the dish in the oven for 45-50 minutes, covered for the first 20 minutes.

Finally, the vegetable pot sprinkle with chopped parsley.


The beans are cleaned and boiled for about 3 minutes in salted water.

The canned mushrooms are drained and passed through cold water.

We cut the vegetables: onion (small), cabbage (thin strips), potatoes (suitable pieces), peppers (diced) and carrots (diced).

Heat the oil in a saucepan, add the onion and let it harden until it becomes glassy.

Add the mushrooms, carrots and peppers. Mix lightly and cook for about 5 minutes, then add the cabbage and beans.

Stir and leave for another 5 minutes on low heat, stirring periodically.

Peel a squash, grate it and squeeze the juice.

In a heat-resistant dish add the vegetables, salt, pepper to taste, hardened tomatoes and warm water.

Place the dish in the oven for 45-50 minutes, covered for the first 20 minutes.

Finally, the vegetable pot sprinkle with chopped parsley.


What's in my healthy pot

Here's what I do when I make healthy vegetable pots. Basically, you can put any vegetables you have in the fridge and it will turn out delicious. The full version is with

onions (the more, the better!),

half a leek,

a clove of garlic,

two bell peppers,

a small eggplant,

a little zucchini,

a carrot,

3-4 potatoes,

cauliflower (2-3 bouquets),

pod beans (10-15 pieces),

about 7 juicy and fleshy tomatoes.

At the end I put fresh dill, parsley and thyme. I add salt, pepper and some bay leaves while the vegetables are boiling.


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Vegetable Pots





When the onion turns golden, add 2 tablespoons of broth.

Mix and quench with 2 cups of water.

Eggplants and zucchini are cut into appropriately large cubes.

Add to the prepared sauce.


Bring to a simmer until thickened and the sauce thickens. Add salt to taste.

At the end, add the finely chopped parsley and dill.


It can be served with pickles or cabbage salad.

The October challenge was launched by the host My Fancy Cake, so we will focus on cupcakes and autumn fruits. For now, we use only some of the fruits of autumn, and in a future recipe we will turn our attention to muffins.

I bought all the ingredients today and I'm preparing right now. I'll be back with a comment. how it came out.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


How to make a vegetable pot for winter

In the first phase, we take care of washing, cleaning and cutting the vegetables, and then their processing in a certain order (taking into account their cooking method).

Cauliflower it will be opened in small bouquets, then it will be kept in salt water (to eliminate the existing worms among the bouquets).

Bean pods will be cut into 2-3 (depending on their length), courgettes in rounds if they are small, or sticks when they are large.

eggplant they will be cut into cubes, sprinkled with salt and after 30 minutes they are squeezed and eventually scalded for a few minutes in boiling water (to get out of the bitterness).

Onion clean, wash and cut the fish, and carrots, celery peel with a special vegetable device, cut into cubes or slices.

Donuts and bell peppers they are cleaned of stalks and seeds, then cut into large pieces (because they melt quickly during cooking and we still want to see them canned).

Tomatoes they will be scalded for a few minutes, then they will be cleaned of the skin and the white part, and they will be cut into small cubes.

When all the vegetables are thus prepared, put in a pan with double bottom and high walls on the oil stove eye (50 g per 1 kg of cleaned vegetables), first onion suffocate it with an addition of water until it softens, then add carrot, celery soaked it for approx 20 minutes, will donuts, bell peppers, cauliflower, eggplant, tomatoes, broth dissolved in a little water, peppercorns, a little salt and ground pepper at the beginning (then at the end according to taste), everything for 15 minutes (without mixing in pots, just as we will shake the pan from side to side, to avoid crushing the vegetables).

Saucepan will then be put in the preheated oven at 170 degrees, to simmer until the vegetables are well penetrated (removing from the liquid left by the vegetables about 60 minutes)

Near the end, season the pot with salt, pepper, bay leaf, celery leaves and freshly chopped parsley.

Flowerpot will pour warm in well-washed and dried jars (possibly placed near a heat source), arranged and evenly distributed vegetables.

The edge of the jar is wiped first with a damp cloth and then with a dry one to remove traces of oil, then we will put the lids.

They are sterilized for more safety in two consecutive days 20-30 minutes, then stored in cool places.