Garnish of pumpkin and zucchini. Ragout of pumpkin and zucchini

step by step recipe with photo

Unfortunately, pumpkin remains aloof from culinary experiments and rarely finds itself on the table. Modern children have no idea about it and are mostly wary. Meanwhile, it is impossible to overestimate its benefits for a growing child's body, and the sweetish pulp ennobles any meal with its presence. A motley variety of varieties will allow you to choose a vegetable to your liking. Its tough peel and tomato skin should be removed.

Large cuts emphasize the originality of each ingredient. Vegetable stew with pumpkin and zucchini will certainly become a favorite dish of the whole family.

Ingredients

• zucchini 1 pc. (250-300 g)
• onion 1 pc.
• carrot 1 pc.
• garlic 2-3 cloves
• potatoes 2-3 pcs. (250-300 g)
• tomatoes 5-6 pcs. (300-350 g)
• pumpkin 350 g
• vegetable oil 3-4 tbsp. l.
• ground black pepper
• Italian herbs 1 tsp

Cooking

1. Peel a medium-sized onion. Remove the skin from the carrot. Peel the garlic. Place the vegetables in the sink and rinse well. Pat dry with paper towels to remove excess moisture. Cut the washed vegetables into random pieces. It is not necessary to cut very finely so that after cooking the vegetables do not turn into mashed potatoes.

2. To extinguish, use thick-walled pan, cauldron or saucepan. Warm up the oil. Place onions, garlic and carrots. Stir and fry over medium heat for 5-7 minutes. Rinse the tomatoes. Cut in half. Grate them on a coarse grater to get juice. Remove skin. Add mashed tomatoes to onions and carrots. Stir and simmer for 8-10 minutes over low heat.

3. Peel the potato tubers. Wash them and cut into small pieces.

4. Rinse the pumpkin. Peel off the skin and scrape out the seeds. Cut the pulp into cubes.

5. For cooking stew, use young or mature zucchini. If using young zucchini, rinse and pat dry. Peel the large ones and remove the seeds. Cut into small pieces.

7. Add pumpkin, potatoes, zucchini to the rest of the ingredients. Salt and pepper. Sprinkle in dried herbs. Mix and send to the fire. As soon as the contents boil, reduce the heat and simmer under the lid for 25-40 minutes until all the ingredients are soft. If there is not enough liquid in the pan, add a little boiling water so that all the vegetables are well stewed. Stir from time to time.

8. Vegetable stew is ready. Let it cool down a bit and serve as a second dish, sprinkled with chopped herbs.

The holidays are over, the holidays are over, and over. The time has come for everyday food: light enough to unload after hearty days, but still nutritious so that the stomach, accustomed to an abundance of food, does not swear.

Today's recipe - vegetable stew of pumpkin and zucchini with Adyghe cheese - is just that. There is another advantageous feature in it: in one case, the stew can become lunch, in the other, dinner or a side dish. How does it work? Now let's find out...

For vegetable stew of pumpkin and zucchini, we need:

• 400 grams of zucchini (peeled from everything superfluous);
• 200 grams of pumpkin (peeled);
• 6 tbsp vegetable or butter;
• 2 medium potatoes;
• 2 medium carrots;
• 200 grams of Adyghe cheese;
• 6 tbsp sour cream;
• 1 tsp salt;
• 1 tsp Sahara;
• 0.5 tsp mustard seeds;
• 0.5 tsp cumin or cumin;
• 0.5 tsp black pepper;
• 2 tsp chopped greens.

In the preparation of any vegetable stew there is nothing complicated. The only difficulty is to wash, peel and cut a bunch of vegetables. This is what we'll do. We cut all the vegetables into cubes: carrots - small, everything else - larger.

Adyghe cheese is also cut into cubes.

In a frying pan (preferably with a thick bottom), heat the oil (I had coconut), throw mustard seeds with cumin into it and cover with a lid so that the mustard does not jump out of the pan, she knows how. After 30-40 seconds, turn off the fire.

Add potatoes to the fried spices and fry everything together for about 5 minutes.

Now it's time to send zucchini, pumpkin, carrots and Adyghe cheese. Sending!

After a couple of minutes, boiled water should be added to our vegetable stew. How much to add is up to you. Need a variant of stew close to soup? Pour in plenty of boiling water to cover all the vegetables. Cooking stew for a side dish? Reduce the amount of boiling water. That's the whole secret :)

After we have decided on the water, add salt and sugar, mix everything and simmer under a half-closed lid for 15-20 minutes.

Then into the skillet stewed vegetables sour cream is sent. We wait for the boil and remove our stew from the fire.

It remains to add black pepper with finely chopped herbs and hold the vegetables under the lid for about five minutes.

The appointed time has expired, the stew of pumpkin and zucchini is asking for plates, and we will not keep him waiting. I cooked a lunch option with a lot of water, and it was delicious for me. And you? Enjoy your meal!

Step 1: prepare the ingredients.

So, you have decided to cook this delicious vegetarian dish and everything is at hand desired products then let's get started. First, put a full kettle of purified water on medium heat, let it boil. We don’t waste a minute, take a small pumpkin weighing one kilogram, wash it, dry it with paper kitchen towels, put it on a cutting board and cut it into 2 equal parts with a sharp kitchen knife.

With a tablespoon, remove seeds with fibers from this vegetable and remove the hard peel. Then we cut the pulp into medium cubes, slices or sticks from 1.5 to 2 centimeters in size and move them into a clean bowl.

Then we wash the tomatoes, make a cross-shaped incision on each, put them in a deep bowl, pour boiling water from the kettle so that it completely covers, and leave it in it for 40-60 seconds. After that, we dip the tomatoes in a bowl of ice water, cool, dry, carefully remove the skin from the tomatoes, divide them one by one into 4-6 equal parts, throw them into the blender bowl and grind at high speed to a liquid puree.

Now let's get rid of the sweet salad pepper from the stalks, gut them from the seeds, rinse, dip with paper towels and chop into strips or pieces of arbitrary shape up to 1 centimeter thick.

Then we peel the onion, carrot and garlic. We also wash them under streams of cold running water, dry them, transfer them one by one to the board and grind them. The first cubes, quarters or straws, and the second rings, half rings or just chop on a coarse grater.

We squeeze the cloves through a special press into a small bowl. After that, lay out the rest of the ingredients on the countertop and proceed to the next step.

Step 2: Prepare vegetable stew with pumpkin.

We put a deep frying pan, cauldron or non-stick pan over medium heat and pour in right amount vegetable oil. After a few minutes, dip the onions and carrots into well-heated fat and fry them until a delicate golden color for about 4–5 minutes stirring constantly with a wooden spatula. As soon as these vegetables are a little browned, add pumpkin with sweet bell pepper to them. We loosen everything to a homogeneous consistency and simmer 5 minutes.

Then we fill the semi-finished dish with ground tomatoes, garlic squeezed through a press, paprika, bay leaf, salt and two types of pepper: chili flakes, as well as black ground. Mix everything again, cover with a lid so that there is a very small gap left, and simmer over a very quiet fire. 30 minutes for which the stew is fully cooked. As soon as it reaches the desired consistency, all the components of the dish soften, becoming tender, turn off the stove and let the aromatic dish brew 10–12 minutes. Then we lay it out in portions on plates and start tasting.

Step 3: Serve vegetable stew with pumpkin.

Vegetable stew with pumpkin is served hot as a second main vegetarian dish, although it can be served cold as a good salad starter or side dish with meat, poultry, fish or game. Before tasting, each serving of this fragrant dish, if desired, can be sprinkled with fresh finely chopped dill, parsley, cilantro, basil, green onions, seasoned with cream, sour cream or mayonnaise. Such a stew turns out to be not very satisfying, so it is better to savor it with unleavened or rich rolls, pita bread, tortillas, but bread is also suitable. Cook with love and enjoy healthy homemade food!
Enjoy your meal!

If desired, fresh peas, cut into small pieces, can be added to the set of vegetables cauliflower, broccoli, peeled zucchini or eggplant, they must be stewed simultaneously with pumpkin and sweet salad pepper;

The spices indicated in the recipe are not fundamental, but they give the finished dish a pleasant aftertaste, if desired, they can be replaced with any other spices, as well as dried herbs that are used during the preparation of vegetable dishes;

An alternative to vegetable oil is any animal or butter fats.

This vegetable stew with pumpkin can be prepared for the winter, or it can be served fresh as a side dish for meat. The recipe will also appeal to those who are thinking about how to process a large number of vegetables, including overripe zucchini and underripe tomatoes - a great option for recycling and another delicious autumn-winter snack!

Ingredients

• pumpkin 300 g
• mushrooms 150 g
• bell pepper 3 pcs.
• zucchini 1 pc.
• tomatoes 200 g
• dry mushrooms
• boiled beans 1 cup
• sour dogwood jam 2 tbsp. l.
• turmeric 0.5 tsp
• garlic 2 cloves
• chili pepper to taste
• coarse salt 1 tsp
• sugar 1 tbsp. l.
• vegetable oil 100 ml
• wine vinegar 30 ml

How to cook vegetable stew with pumpkin for the winter

The amount of ingredients for this blank can be determined to your liking, take any proportions. However, since the main component of the stew is pumpkin, it is logical to take more of it.

Mushrooms (mushrooms or any other) rinse with water and cut each in half. Coarsely chop the bell pepper.

Put mushrooms and bell pepper in a saucepan, pour in vegetable oil and put on the stove. Turn the heat on to medium and let the vegetables cook while you prepare the rest of the ingredients.

Coarsely chop the zucchini, and if it has seeds, remove them.

Add zucchini to saucepan.

Peel the pumpkin and cut into large cubes, throw in vegetables, mix.

Cut green or brown tomatoes in half or quarters, peel the garlic. Hot peppers you can leave it whole, but it is better to cut it into pieces so that the dish is peppered evenly.

Put the vegetables in a saucepan, stir, use a little turmeric to give the stew a nice color.

Add salt and sugar and cook for 20 minutes over low heat so that the vegetables do not overcook.

A good addition to the stew can be a few tablespoons of sour dogwood or tkemali jam and a handful of dry porcini mushrooms.

To prepare vegetable stew with pumpkin, you need boiled beans. You can prepare it in advance or buy ready-made. canned beans in a jar.

Simmer the stew for another 7-10 minutes, then pour wine vinegar, sprinkle with ground pepper and turn off the heat. Add vinegar only if this stew will be closed for the winter. It is better to add fresh herbs just before serving, cutting and sprinkling it on top of the dish.

Arrange the hot stew in sterilized jars and roll up the lids. Turn the jars upside down and wrap them well with a blanket until they cool completely. Store vegetable stew with pumpkin in a cool place.

Calories: Not specified
Time for preparing: Not specified

For this stew, choose pumpkin with a neutral flavor or slightly sweet, with bright flesh. Like zucchini, it goes well with many vegetables, Provence herbs, spices. Vegetable stew with pumpkin according to this recipe is prepared in lean version, from a very modest set of products, but it turns out not only tasty, but also quite satisfying. For meat lovers, you can cook, and then the vegetable stew will act as a side dish.

Ingredients:
- potatoes - about 1 kg.,
- peeled pumpkin - 300 grams,
- carrots - 2 pcs.,
- bow - 2 pcs.,
- Provencal herbs- 1 tsp,
- curry seasoning - 0.5 tsp,
- ground pepper - to taste,
- bay leaf - 1 pc.,
- vegetable oil,
- any fresh herbs,
- salt.

Recipe with photo step by step:

1. Cut the peeled onions into large half rings.

2. Cut the carrots into large - long strips or circles.

3. Cut the potatoes larger than for soup. If the potato is medium in size, then cut it into 4 parts, small - in half or leave it whole.

4. Clean the pumpkin from the crust. Remove the middle with fibers and seeds with a knife or spoon. Cut the pumpkin into large pieces, almost like a potato.

5. In a deep saucepan, heat 2-3 tbsp. l. vegetable oil and add the onion. Brown it a little over low heat.

6. When the onion begins to turn golden, put a carrot on it and simmer for a few minutes.

7. Lay out the potatoes. Stir. Leave the fire low and warm the potatoes. If there is not enough oil, add, but a little, so that the stew does not turn out to be greasy. The potatoes should be lightly browned and soaked in oil. Be careful not to burn the vegetables.

8. Add all spices. You can compose your bouquet of spices, add only what you like. For example, not everyone likes curry seasoning, it can be replaced with Imeretian saffron - it will also give a bright color, but the taste of the stew will not change.

9. Before adding the pumpkin, pay attention to the density of the pulp - the cooking time of the pumpkin depends on this. If the pulp is loose, then the pumpkin cooks quickly, if it is firm, dense, then cooking will take longer. Add hard pumpkin to the stew about 5 minutes after the potatoes. Pumpkin with tender pulp can be added 10 minutes before the stew is ready. Mix all vegetables.

10. Pour in boiling water (or vegetable broth) so that the potato is almost covered with liquid. Salt to taste.

11. Cover with a lid. Cook the stew over low heat for about 30 minutes (until the potatoes and pumpkin are soft). Before turning off the fire, put the bay leaf and herbs.

12. Ready-made pumpkin-vegetable stew will be more aromatic if it is allowed to brew under the lid for several minutes, and when served, add fresh herbs.

Cooking desserts can be very exciting, where you can put your soul and feel like a professional chef - we advise you to cook for dessert