Mixed vegetables in a double boiler. Steamed vegetables
Delicious vegetable stew
You bought a steamer and now you are thinking what to cook? We offer you a simple recipe for a very tender and juicy vegetable stew from steamed potatoes, eggplants, bell peppers and tomatoes. Yes, I forgot, there's some more garlic in there! Well, we want to cook not a bland dish, but a delicious one!
Steamed vegetables in own juice with a drop of oil are not only tasty, but also very healthy! The recipe for cooking vegetables in a double boiler is suitable for those who do not eat fried foods, choose a healthy diet and want to feel the natural taste of the products.
In fact, this dish is - stewed potatoes with vegetables in very delicious sauce, condensed with melted potato starch. Especially tasty is a stew made from vegetables from your own garden (like ours)!
What you need to cook potato stew in a double boiler
for 4 servings
- Potatoes - 4 medium tubers;
- Sweet pepper - 3 pods;
- Eggplant - 1 medium;
- Tomatoes - 2 small (who does not like tomato sourness, you can take 1);
- Garlic - 1-2 cloves;
- A little vegetable oil (I took linseed oil, but you can also use olive and sunflower oil);
- Salt;
- Basil, parsley or dill - optional.
How steamed vegetables
- Cut vegetables: potatoes and eggplants - into medium-sized cubes, tomatoes - into smaller cubes, peppers - into half rings, garlic - into small pieces.
- Pour water into the water tank of your steamer (water level - maximum).
- Put the food in a steamer bowl in layers: first the hardest vegetables, upstairs - the softest and fastest-cooking (down - potatoes, then - eggplants, a layer of pepper, garlic and tomatoes). When laying out layers of vegetables, you should evenly distribute them over the entire surface so that they are equally steamed. If there are larger pieces in the cut, place them around the edges.
- Place the bowl on the base of the steamer. To cover with a lid. Turn on the steamer timer for 20-25 minutes.
- Salt the cooked potatoes with vegetables, sprinkle with oil on top. Arrange the stew into plates. Decorate with fresh herbs.
Delicious steamed vegetables!
If there is no steamer
And if you don't have a steamer yet, you can stew these same vegetables in a regular saucepan or in the oven (in a closed baking dish or covered with foil).
When stewing vegetables on the stove in a saucepan, the sequence for placing vegetables in the pan is as follows:
- Put potatoes in a saucepan (deep frying pan), the bottom of which is filled with oil (layer 0.5-1 cm). Cover with water, 2/3 of the potato level. Simmer for 5 minutes, then add pepper, eggplant, tomatoes and garlic. Simmer over medium heat until the potatoes are soft, with the lid ajar (so that excess water evaporates).
- Towards the end - salt.
- When serving, sprinkle with herbs.
If you like onions, before placing the potatoes, simmer the onions in oil until soft (cut into thin quarters of rings or just very finely). And then add the vegetables one at a time.
What kind of devices have not been invented by engineers to facilitate the work of housewives! Various smart machines themselves cook, stew, fry food, giving out wonderful dishes. The steamer is one of the most useful kitchen inventions, for some reason not so often used by us in business. But even in the old days, caring housewives managed to steam without a double boiler. Even vegetables are subjected to this type of heat treatment. Steamed in a double boiler, they keep their useful qualities, appearance, and acquire excellent consumer properties, due to which they are very common in many countries of the world.
Vegetable dishes in a double boiler are very diverse, most of these products lend themselves to this type of cooking. It is enough to pick up your set of vegetables, put them in a double boiler and you will get a new, very tasty dish... At the same time, you can combine it with related products. For example, some cereals go very well with vegetables. Rice with vegetables in a double boiler is generally a classic. This combination is used in many world cuisines: risotto, paella, jambalaya - these are all varieties of rice with vegetables with the addition of various products and spices.
Not only tasty, but also very healthy are any vegetable dishes in a double boiler. Recipes for their preparation are suitable for not eating fried, adheres to healthy eating, and most importantly, I'm used to feeling the natural taste of products.
Another advantage of cooking vegetables in a double boiler is that you can cook frozen vegetables this way without having to defrost them for a long time. Frozen vegetables in a double boiler are just as tasty and aromatic as fresh ones. Before preparing such a dish, you should also take a look at the pictures of vegetables in a double boiler. The photo shows that they are as beautiful and natural as if they had just come from the garden. And if you have not yet chosen the option of the dish "vegetables in a double boiler", the recipe with the photo will be of great help to you in this choice.
And although many people know how to cook vegetables in a double boiler, we think a few tips will not hurt you:
Put vegetables in a double boiler in layers: the lower one - the hardest (potatoes, White cabbage), then - softer (pepper, onion), on top - soft and quickly cooked (zucchini, tomatoes, etc.);
Layers must be formed evenly over the entire surface, large pieces must be laid out along the edges;
Steamed vegetables must be cooked either whole or cut into large pieces... Only white cabbage can be chopped. Cauliflower is cooked with whole inflorescences;
Frozen vegetables can be laid unfrozen;
For fasting people, steamer vegetables can be a complete meal if they are slightly seasoned with oil before serving.
Steamed vegetables are nutritious and quick to prepare. There are several ways to prepare them, and you do not need any special utensils for this. Prepare a delicious, nutritious and colorful dinner with a steamer, pot with lid, or microwave.
Steps
Selecting and preparing vegetables
- For example, potatoes take much longer to steam than green beans, so it's best not to mix them in a double boiler.
- You can cut the thicker vegetables into smaller pieces to help them cook faster.
- To close the steamer, simply place the lid on the top pot that rests on the bottom pot filled with water.
- Steam cookers may require different amounts of water, depending on the size of the saucepans. As a general rule, the water should cover the bottom of the lower pot by 2.5–5 centimeters and should not reach the vegetables in the basket.
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Place the vegetables in the steamer. After the water starts to boil and emit steam, add the prepared vegetables to it. Then put the lid back on the steamer and reduce the heat to medium.
- If you are steaming several types of vegetables, remember that they cook at different speeds, so be sure to separate them into separate groups to make it easier for you to get hold of the vegetables that have already cooked.
- To protect your hands from the hot steam, transfer the vegetables to a bowl rather than placing them in the steamer with your hands. You can also put on oven mitts or cover your hands with a tea towel.
Did you know? There are many different types of steamers on the market. Some have multiple steaming compartments and can easily separate fast and slow cooking vegetables.
Steam the vegetables for a few minutes. After placing the vegetables in the steamer, put the lid on and wait for a few minutes. Wait for the minimum recommended time before checking vegetables.
- If you are not sure you can get the correct timing, set a timer. Most quick-cooked vegetables can be tested in about three minutes.
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Pierce the vegetables with a knife or fork to check if they are cooked. After the minimum recommended time has passed, open the steamer and pierce the vegetables in the thickest places with a knife or fork. If a knife or fork fits easily into them, they are ready. Otherwise, cook them for another 1-2 minutes, then check again.
- Smaller pieces will cook faster than larger pieces, and some vegetables will cook faster than others. For example, green beans, inflorescences cauliflower and asparagus stalks are steamed faster than potatoes or uncut small carrots.
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Remove only vegetables that are soft. If you are dealing with different vegetables or pieces of different sizes, remove the ones that are ready and leave the rest in the steamer. Use tongs or a slotted spoon to remove vegetables from the steamer without getting burned. Place cooked vegetables in a plate and cover to keep warm.
Season and serve vegetables. Transfer all cooked vegetables to a serving platter. Add to taste olive oil, salt and pepper. Can also be sprinkled on vegetables for extra flavor lemon juice... The vegetables can now be served.
- Steamed vegetables go well with any meat, and can be served with cheese or green sauce, or nothing. Steamed vegetables are very healthy, so it's best not to add too much seasoning - they are delicious and nutritious on their own!
Using a saucepan with a lid
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Get a deep saucepan that can hold all of the vegetables you choose. It should be large enough to hold all the vegetables. In addition, the pot should have a tight-fitting lid that will trap the steam. It is best to use a saucepan that you can fill ¾ with vegetables, leaving room for steam and condensation under the lid.
Pour water into the pot so that it covers the bottom by about 1.5 centimeters. This will be enough to generate steam, but the vegetables will not boil in the water and the nutrients will not be washed out. In addition, a thin layer of water will prevent the vegetables from burning and sticking to the bottom of the pot.
- If the lid does not fit snugly against the pot and does not hold steam well, you will need a little more water. Try using different amounts of water and determine what works best for your pot.
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Arrange the vegetables in a saucepan according to the cooking time. If you are dealing with several types of vegetables, place vegetables that take longer to cook in the bottom of the pan. Place the vegetables that cook faster on top. In this case, you can easily get ready-made vegetables first.
- For example, you can put a layer of potatoes on the very bottom, then place cauliflower, and put asparagus on top.
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Cover the saucepan with a lid and place over medium to high heat. After placing the vegetables in the pot, cover it tightly and turn on the heat. It shouldn't be too strong. Touch the lid from time to time to check the temperature. If the lid gets too hot to the touch, it means that the water has boiled and has started to steam.
- Resist the urge to lift the lid and check to see if there is enough steam inside the pan, otherwise you will release heat and disrupt the cooking process.
- If you're worried about burning your fingers on the hot lid, use a pan with a glass lid through which you can watch the water boil and evaporate. If necessary, you can momentarily slide the lid slightly and check if steam is escaping from under it.
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Reduce heat to low and set a timer for the recommended time. When the water starts emitting steam, turn the heat on low. Cook vegetables for the minimum time recommended for their type and size, then stick a knife into the thickest parts to check.
- Vegetables should be soft but firm enough. In addition, they should have a shiny and vibrant appearance.
- If the vegetables take longer, put the lid back on the pot and wait 1 to 2 minutes, then check again.
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Remove vegetables from heat and serve. When the vegetables are ready, remove them from the pan and serve as you like. For example, you can water vegetables creamy sauce or add olive oil and some spices. Eat vegetables by themselves, or serve them as a side dish with a main course.
- To protect your hands, use tongs or a slotted spoon to remove vegetables from the pot. If all the vegetables are cooked at the same time, you can grab the pot with oven mitts and pour the contents into a colander.
- If vegetables cook at different speeds, you may need to transfer the faster-cooking vegetables to a resealable container to keep them warm until the others cook.
Advice: chances are there won't be much water left in the pot when the vegetables are cooked. Otherwise, the remaining water can be added to vegetable broth or even pour it over houseplants- they will need the nutrients it contains!
Choose vegetables. While you can steam almost any vegetable, some are better than others, and they all take a different amount of time. Broccoli, cauliflower, carrots, asparagus, artichokes, and green beans are easy to steam and are great for this method. However, if you want to get creative, add some potatoes or radishes! Here are the steaming times for some vegetables:
Divide vegetables by cooking time. Since some vegetables take longer to steam than others, it is advisable to separate them. As a result, you will not be able to get some vegetables boiled and become too soft, while others remain tough and soggy in the middle. You can cook different vegetables together, but sometimes you will need to separate them in the steamer so that you can easily get out the vegetables that cook faster.
Cooking vegetables in a double boiler
Preheat water in a double boiler. Pour 2 cups (0.5 liters) of water into a double boiler and bring to a boil over high heat. When the water starts to boil, close the steamer to bring the temperature back to the correct temperature.
For those who have never tasted properly steamed vegetables, these dishes will forever remain food for kids and gastritis ... But steamed vegetables can be very tasty! It shouldn't be any other way! Steamed vegetables keep everything useful material, which, during normal cooking, go into a decoction, and, in addition, steamed vegetables are almost impossible to digest. And if you are the proud owner of a steamer with an auto-off mode and a timer, then the process of preparing a lean lunch or dinner turns into a pleasure. This is especially important for those who do not really like to cook.
A few more words about the benefits of steam dishes. In steam cooking, food is steamed to maintain color and consistency. Unlike cooking in an oven or oven, where food is exposed to dry heat of high temperature, steam "works" at a temperature of 80-100 ° C, which allows you to save more vitamins.
Steamed vegetables may sound bland, but if you are used to the spicier sensations, make sauces that are flavorful and add flavor to your meal. Here are a few interesting recipes sauces, the number of ingredients in which you can choose to taste:
- garlic, onion, lemon juice, olive oil;
- soy sauce, sesame oil;
- Red vinegar, tarragon, black pepper;
- lemon juice, cumin, mint, olive oil;
- olive oil, dry sherry, sea salt, oregano;
- soy sauce, rice vinegar, sesame oil, honey, fresh ginger, garlic, sesame seeds.
In addition, the flavor of steamed vegetables can be improved by adding spices or seasonings to the steamer water. Serve lean vegetables steamed with any vegetable oil and soy products: cheese, cream or cottage cheese.
Steamed vegetable mix
Ingredients:
350 g broccoli
1 bunch of green onions
1 red onion
350 g frozen green peas,
1 tbsp greenery,
salt, pepper, lemon juice - to taste.
Preparation:
Divide the broccoli into inflorescences, cut the onion into wedges, green onions grind. Cook for 15-20 minutes. Mix when serving vegetable oil with chopped herbs, salt, pepper and lemon juice and pour over the vegetable mixture.
Ingredients:
300 g broccoli
2 tomatoes,
2 red bell peppers
2 green bell peppers
1 red onion
2 tbsp soy sauce,
2 tbsp vegetable oil,
salt, pepper - to taste.
Preparation:
Peel the tomatoes and cut them into wedges. Cut the pepper into cubes, disassemble the broccoli into inflorescences. Steam all vegetables, except onions, separately. Cool it down. Mix vegetable oil with soy sauce. Slice the onion thinly. Combine vegetables and onions, season with sauce and cool in the refrigerator.
Ingredients:
8 sweet peppers,
½ a head of cabbage,
8 onions,
4 carrots,
4-5 tbsp vegetable oil,
Preparation:
Chop onions, carrots and cabbage as thin as possible, mix with salt, pepper and herbs. Pour in the oil. Prepare the pepper pods. Stuff the peppers vegetable mixture and place in the steam basket. Cook for 30 minutes.
Ingredients:
4 carrots,
250 g frozen green beans or pods,
250 g broccoli
2 zucchini squash,
1 clove of garlic,
40 g pine nuts,
2 tbsp vegetable oil.
Preparation:
Peel and cut the vegetables into cubes. Put the carrots in the steam basket and cook for 10 minutes. Then add the beans, broccoli and zucchini and cook for another 15-20 minutes. Meanwhile, put in a skillet without oil pine nuts and crushed garlic and sauté for 2-3 minutes until golden brown. Combine nuts and steamed vegetables and season with vegetable oil.
Ingredients:
400 g champignons,
400 g broccoli
1 tbsp olive oil,
1 clove of garlic
½ stack. tomato sauce,
⅔ stack. soy cheese
2 pitas,
basil to taste.
Preparation:
Fry the mushrooms with the garlic until tender. Divide the broccoli into inflorescences and steam. Combine mushrooms and broccoli, stir and salt. In a separate bowl, combine basil and soy cheese, and season with salt. Place the mushroom and broccoli filling in the pita, top with the cheese and pour the tomato sauce over everything.
Ingredients:
500 g potatoes
200 g asparagus
1 tbsp chopped mint
1 tbsp orange peel
mint for decoration.
Preparation:
Cut the potatoes into cubes and place in the steam basket along with the mint and orange zest. Cook for 10 minutes. Then add the asparagus and cook for another 2-3 minutes. Stir in the mint leaves, season with salt and pepper.
Ingredients:
5 pieces. carrots,
4 celery roots,
2 apples,
1 clove of garlic
1-2 tbsp vegetable oil,
1 tbsp lemon juice
1 tbsp parsley
salt.
Preparation:
Peel and steam carrots for 10 minutes. Cool it down. Cut the celery into strips and steam for 10 minutes. Cut the apples into cubes, Grate the carrots on a coarse grater, combine with celery, apples, chopped garlic, mix and season with vegetable oil. Season with salt, sprinkle with herbs.
Ingredients:
3 multi-colored sweet peppers,
100 g cauliflower
2 onions,
1 carrot
2 cloves of garlic
1 tomato,
2 tbsp chopped greens of basil, rosemary and thyme,
3-4 tablespoons vegetable oil,
salt, pepper - to taste,
parsley.
Preparation:
Cut the bell peppers and carrots into strips, the tomato into cubes, the onion into half rings, rub the garlic with salt. Place foil on the bottom of the steam basket, brush it with vegetable oil. Add cabbage, peppers, carrots, onions and garlic and steam for 5 minutes. Then add the tomatoes, rosemary, basil and thyme and cook for another 5 minutes. Put in a deep dish, salt, pour over with oil, stir and put in a warm place for 10 minutes. Sprinkle with parsley when serving.
Preparation:
300 g zucchini
100 g carrots
200 g bell pepper,
200 g tomatoes
200 g potatoes
100 g salted eggplant,
2 tbsp olive oil,
salt, pepper - to taste.
Preparation:
Peel and dice the vegetables. Toss with salt and pepper and place in a double boiler. Steam for 20-25 minutes. Season the cooked vegetables with olive oil and serve hot.
Ingredients:
400 g broccoli
3 carrots,
1 bell pepper
salt, pepper, herbs - to taste.
Preparation:
Cut sweet peppers into strips, carrots into slices, broccoli into inflorescences. Steam vegetables for 10-15 minutes, put on a dish, salt, pepper, sprinkle with herbs and serve.
Ingredients:
500 g green beans
600 g tomatoes
2 onions,
1-2 cloves of garlic
1 hot peppers,
½ stack. walnuts
3 sprigs of parsley,
3 sprigs of basil,
1 sprig of cilantro
salt.
Preparation:
Cut the tomatoes into wedges and steam for 10 minutes. Rub them through a sieve. Green beans cut into slices and steam for 25-30 minutes. Place cooked beans in tomato puree, add crushed walnuts, salt, hot pepper (to taste), garlic and chopped herbs.
Ingredients:
1 kg of beets
1 cup dry dogwood berries
4 onions,
cilantro, parsley, salt - to taste.
Preparation:
Steam the washed beets for 50-60 minutes. Then remove the peel and cut the beets into thin circles. In a tray for cereals, boil dried dogwood and rub it together with the broth through a sieve to get a mass of sour cream density. Add chopped onions and herbs. Stir the sauce with the beets and season with salt. Sprinkle with herbs when serving.
Ingredients:
400 g cauliflower
¼ stack. vegetable broth,
1.5 tbsp soy sauce,
¼ tsp red hot pepper,
salt.
Preparation:
Disassemble the cauliflower into inflorescences and steam for 10-12 minutes. Heat broth in a small saucepan, add soy sauce and pepper. Put the finished cabbage on a plate, pour over the sauce and salt to taste.
Ingredients:
1 onion
1 stalk of celery
2 sweet red peppers
2 cloves of garlic
1 tbsp tomato paste
1 tbsp cumin,
1 tbsp paprika,
2 tbsp olive oil,
250 g couscous.
Preparation:
Pour couscous with 3 stacks. boiling water and let stand. Add vegetable oil and some salt. Chop the onion, celery and red pepper and steam. Put the prepared vegetables to the couscous, add the crushed garlic, tomato paste and spices. Stir, salt, if necessary, and serve hot.
Ingredients:
1 kg eggplant
150 g walnuts
2 onions,
2 cloves of garlic
greens, salt, hot pepper, pomegranate juice, olive oil to taste.
Preparation:
Steam the eggplants for 20-30 minutes, discard in a colander, cool and squeeze. Walnuts crush together with garlic and salt, add hot pepper, chopped herbs, finely chopped onion and pomegranate juice. Mix the resulting mass with eggplant and stir. Serve sprinkled with pomegranate and olive oil.
Cauliflower with onion sauce for a couple
Ingredients:
1 kg of cauliflower
1 onion
½ stack. soy cream
salt, ground pepper - to taste.
Preparation:
Divide the cabbage into florets and steam for 10-15 minutes. Bring the cream with salt and pepper to a boil, add the finely chopped onion and boil again. Put the cooked cabbage on a dish and pour over the sauce.
Ingredients:
800 g white cabbage
3 carrots,
1 turnip,
1 onion
1 tbsp rice,
1 tbsp flour,
200 g of vegetable broth,
a bunch of green onions or salad,
salt, pepper, vegetable oil - to taste.
Preparation:
Cut a stalk in a head of cabbage and steam it for 10-15 minutes. Disassemble the head of cabbage into leaves, beat off the petioles. Prepare the filling by steaming finely chopped turnips, carrots and onions. Simultaneously boil the rice in the cereal tray. Mix rice and vegetables, salt and pepper. Prepare the sauce: fry the flour in a dry frying pan until golden brown, add the broth and boil until thickened. Add chopped green onions or salad. Put the filling on the cabbage leaves, roll into rolls. Transfer to a bowl for cereals, cover with the resulting sauce and cook for 20-25 minutes. Serve with the same sauce, sprinkled with herbs.
Ingredients:
4 medium beets,
1 head of lettuce
2 oranges,
3 tbsp orange juice
1 tbsp rice vinegar,
salt, pepper - to taste.
Preparation:
Wash the beets, but do not peel them. Steam for 40-50 minutes, then place it under cold water and cool. Peel and cut into thin slices. Whisk in a small bowl. Orange juice, vinegar, salt and pepper, pour the mixture over the beets, cover and refrigerate. Stir the beets occasionally. Slice the cabbage salad, peel the oranges and divide into slices, cut each slice in half across. Place lettuce leaves on portioned plates, on which put beets and orange slices. Drizzle with marinade.
These are the recipes. For children, you can cook all kinds of mashed potatoes from steamed vegetables, just not using a blender, but rubbing them through a sieve - this way vitamins will be better preserved in the dish.
Bon Appetit!
Larisa Shuftaykina
Recently, steamed vegetables have been very popular among the population. Why is this way of processing food good and why is it getting so much attention? This needs to be dealt with properly.
Progressive processing method
People have always wanted the food they eat to be not only tasty, but also healthy. In this case, we are not talking about vegetarianism. Although it is about vegetable products. It's hard to even imagine how much great dishes can be prepared from these magical gifts from fields and gardens. They are usually boiled, fried, baked, or stuffed. But there is another way - you can steam vegetables. This option is noticeably superior to already known technologies in several respects. Firstly, for such processing, the products do not need to be chopped too much. This saves a lot of time. In addition, the products ultimately retain their color and original shape, which is not the case with other processing methods. Secondly, steamed vegetables retain all the vitamins and minerals they contain. Thirdly, the finished dish turns out to be low-calorie due to the fact that oil (animal or vegetable) is not involved in the process. This is worth considering for those who are watching their weight. Fourth, steaming vegetables is not only easy, but also quick. Very little time is required:
- fresh spinach - 3 minutes
- carrots, potatoes and white cabbage - 20 minutes,
- unpeeled beets - 1 hour,
- Brussels sprouts and broccoli inflorescences - 5 minutes.
The specific time frame depends on the initial state of the product.
Home "helpers"
A modern housewife, as a rule, has everything she needs for work. Steam cooking is very convenient using a unique device called a multicooker. It works in several modes and performs a variety of culinary tasks. Steamed vegetables in a multicooker can be made in minutes. And for this you will not need to make any special physical efforts. Of the products you need only: a package of frozen vegetables, salt, a little olive oil and ground pepper.
All actions must be carried out gradually, step by step:
- Pour water into a saucepan up to the lower mark.
- Install a special bowl with holes inside the device.
- Transfer frozen food into it, taking them out of the package
- Add pepper and salt a little.
- Place the lid on the device and set the "Steam cooking" mode. It only takes 20 minutes to cook. After that, the vegetables can be laid out on a plate and served.
It will turn out much tastier if the food is lightly sprinkled with oil. Steamed vegetables cooked in a slow cooker is a tasty and healthy dish. And a real find for those who do not have time, but watch their health.
For the preparation of steam dishes there is one more wonderful device called the "steamer". It is a saucepan with special removable perforated inserts. The cooking process in it, in fact, takes place according to the principle of a water bath, where the product is exposed heat treatment without direct contact with boiling water. In such a machine, you can make both meat and steamed vegetables. There are very different recipes. If you wish, you can choose an option when a somewhat bland main product is provided aromatic sauce... In the countries of the East, a dish is very popular, for which you need: 1 head of broccoli, 35 grams of honey, 2 tablespoons of soy sauce, half a teaspoon of grated ginger and a pinch of sesame seeds.
Cooking in this case is as follows:
- Disassemble the cabbage into inflorescences and lay them around the entire perimeter of the lattice.
- Turn on the steamer. The product will be ready in 5-6 minutes. The result can be easily checked with a knife or fork.
- From the rest of the ingredients (except for sesame seeds), prepare a sour-salty sauce. It works great with unleavened broccoli.
Now all that remains is to put the vegetables on a plate, pour over them with sauce and sprinkle with sesame seeds. And as a side dish, you can use boiled rice.
With my own eyes
For those who have never steamed vegetables, recipes with photos will show you how to do it right. After all, a picture is always more eloquent than any words. Take, for example, the simplest option, where the following raw materials are used: 200 grams of carrots, ground coriander, 300 grams of celery, salt and 50 grams of butter.
The steps in the process are quite simple:
- Rinse the vegetables and cut into pieces suitable for eating.
- Place the food on the perforated insert of the steamer. If there is no such device in the house, then you can use an ordinary saucepan, and use a colander as a grate.
- Pour some water to the very bottom and turn on the device. The vegetables will be ready in 10-15 minutes.
- Heat oil with coriander in a saucepan, not allowing it to boil.
- Put the finished products on a dish and pour over with warm flavored oil.
The recipe is convenient in that almost any vegetables can be used as starting products.