Vegetable stew with celery in a slow cooker: a recipe with step by step photos. vegetable side dish recipe
A wonderful dish is vegetable stew. On the one hand, it is very easy to prepare, all products are available, and on the other hand, it is universal: it can be eaten hot and cold, as an appetizer, side dish or main course. And another indisputable plus - you can "play" with the recipe to your liking. Therefore, I really like to cook vegetable stew. Today I invite readers of the Deli-Craft culinary site to learn how to cook vegetable stew with eggplant and celery.
Ingredients:
- Zucchini squash - 1 or 2 (500 grams)
- Eggplant - 2-3 (also about 500 gr)
- Sweet pepper - 3-5 pieces depending on the size
- Celery - 3-4 large stalks
- Onion - 1 small onion
- Garlic - 3-4 large cloves
- Leek - 1 large stalk (white part)
- Tomatoes - a pound of fresh or a can of chopped canned
- Vegetable oil - 50 ml
- Salt - to taste.
How to cook vegetable stew with eggplant and celery
- Vegetables need to be prepared in advance - wash, peel, remove seeds from peppers, free celery stalks from veins. In young zucchini, the skin can not be removed, it is quite tender.
- Eggplants are also cooked in their skins. neither salt nor soak eggplant in water is optional.
- Cut eggplant and zucchini into medium-sized cubes.
- Chop onion and garlic.
- Heat vegetable oil in a saucepan or deep frying pan, lightly sauté onion and garlic on it, add eggplant and mix. The eggplant should also be lightly fried.
- Then put the zucchini in a saucepan, salt, mix, close the lid and reduce the heat.
- While the eggplants and zucchini are languishing under the lid in the company of onions and garlic, cut the celery stalks, throw them into the stew.
- Then peppers - cut and send to stew to the rest of the vegetables.
- After 15-20 minutes, it will be the turn of leeks and tomatoes. The leek is cut into rings. Fresh tomatoes are recommended to be scalded and peeled, then cut. It is easier with canned tomatoes - the jar is opened and the contents are sent to the rest of the vegetables.
Another five minutes under the lid - and a delicious vegetable stew with eggplant and celery is ready.
And lastly, a little trick on how best to store celery - in order for it to be better preserved, wrap it in foil, so it will last longer. By applying this little trick, you will have fresh celery for a long time to prepare a delicious vegetable stew.
Bon appetit!
It's summer and there are so many on the shelves of our storesvegetablesthat every day you can cook newsummer vegetable dishes
- varied and tasty.- it's excellent garnishto any meat or fish dish that contains much fewer calories than traditional side dishes of potatoes, rice or pasta. In addition, thesesummer vegetable dishes
also very tasty. Vegetable stew can be prepared from literally any vegetable. I often change the ingredients in this dish, and every time I get a dish with a new taste. But most of all my family likedstew with zucchini and young green peas
in pods. And recently I learned that young green peas in pods are very rich in vitamins and microelements. So now I cook often.dishes with peas
for their households. The last time I cookedvegetable stewand added a couple of petiolescelery. My son said the vegetable stew with zucchini, celery and green peas was the best.vegetable dishwhich he tried. Recipesummer vegetable stew
Superhozyayka.ru will share with you. Try this summer vegetable dish to spice up your summer menu.
Vegetable side dish recipe - summer vegetable stew
Required Ingredients:
Two zucchini;
Two carrots;
One large onion;
Two bell peppers;
Three large tomatoes;
Two hundred grams of green pea pods;
Two stalks of celery;
Three to four tablespoons of olive oil;
Salt and pepper to taste.
The process of preparing a stew of summer vegetables
Peel the onion, cut into half rings and fry in olive oil until transparent.
Peel carrots, bell peppers and celery and cut into thin sticks.
Add carrots to the onion, fry it slightly, then add pepper and celery.
Cut the zucchini into medium-sized cubes and add them to the fried vegetables. Simmer vegetables for ten minutes.
Cut the tomatoes in the same way as the rest of the vegetables and add them to the rest of the stewed vegetables.
Salt, pepper ourstewtaste. You can add a little sugar if the vegetable side dish is too sour for your taste. Chopped parsley or dill can be added to add extra flavor to our summer vegetable dish.can be eaten both hot and cold.
Recipe for vegetable stew with celery in a slow cooker with step by step photos. In addition to such healthy celery, there are other vegetables in the stew: potatoes, carrots, onions, sweet peppers, and tomatoes. All this vegetable variety creates an excellent low-calorie dish - vegetable stew. Vegetable stew with celery can be served as a side dish to any meat or fish dishes. The calorie content of one serving of vegetable stew with celery (290 grams) is 120 kcal, the cost of a serving of stew is 24 rubles. The chemical composition of one serving: proteins - 3.5 grams; fats - 2 grams; carbohydrates - 22 grams.
Ingredients:
To prepare vegetable stew, we need (for 4 servings):
potatoes - 250 grams; onion - 100 grams; carrots - 100 grams; petiole celery - 250 grams; sweet pepper - 150 grams; tomatoes - 300 grams; olive oil - 10 grams; salt, spices (Italian herbs).
Cooking:
We cut the potatoes into cubes, carrots into circles, finely chop the onion.
Cut the celery stalks into small pieces.
Cut the tomatoes and sweet pepper into equal small pieces.
I cooked vegetable stew in a slow cooker, but, of course, such stew can also be cooked on the stove in a pan or cauldron.
We heat the bowl of the multicooker, fry the onion in olive oil.
Then add carrots, simmer for 5 minutes.
Add potatoes, simmer vegetables for 10 minutes, you can add a little hot water at this stage.
We put celery in the bowl of the multicooker, mix, simmer the vegetables for another 10 minutes.
The last to add tomatoes and sweet peppers to the stew, as well as salt and spices. As spices for vegetable stew with celery, I used Italian herbs (oregano, basil, savory, garlic, onion).
Simmer vegetables until tender (about 20 minutes).
Other recipes with petiole celery:
| Product | Product weight (gram) | Price per kg of product (rub) | Kcal per 100 g of product |
| Potato | 250 | 40 | 80 |
| onion | 100 | 30 | 41 |
| Tomatoes | 300 | 90 | 20 |
| Carrot | 100 | 40 | 32 |
| Olive oil | 10 | 400 | 900 |
| petiole celery | 250 | 140 | 12 |
| Sweet pepper | 150 | 100 | 27 |
| Total:
(4 servings) |
1160 | 96 | 486 |
| A portion | 290 | 24 | 120 |
| Protein (grams) | Fat (grams) | Carbohydrates (grams) | |
| A portion | 3,5 | 2 | 22 |
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