Stew from frozen vegetables in a slow cooker recipes. How to cook frozen vegetables in the oven? for a couple: learning to cook delicious and healthy food

Vegetable stew is wonderful dish: tasty, healthy and satisfying. And in the season of vegetables it is also quite inexpensive. Cooking vegetable stew in a slow cooker is much more convenient than on the stove, but it turns out no less tasty!

Vegetable stew with eggplant

You will need:

• Three large potatoes;
• One medium zucchini;
• Three medium tomatoes;
• Three medium bell peppers;
• One medium-sized carrot;
• Two large bulbs;
• A couple of medium-sized eggplants;
• a tablespoon of salt (to taste);
• Two or three tablespoons of sugar (also to taste);
• Favorite seasonings (ready-made “To potatoes”, pepper, a little “Hmeli-Suneli” are well suited) - to taste;
• Vegetable oil for frying.

Cooking in a multicooker:

1. Prepare vegetables: Wash and peel potatoes, eggplant, carrots, peppers and onions. Onions should be cut into cubes, and carrots into half rings.
2. At the bottom of the multicooker, you need to pour oil, add chopped vegetables, and set the "Frying" program (in some models - "Meat") for thirty to forty minutes.
3. Cut the potatoes into small cubes about two by two centimeters. Add it to the onions and carrots and fry for five to seven minutes.
4. Cut the pepper into small pieces, as if you were adding it to a salad, and add to fry with other vegetables.
5. Cut the peeled eggplant into cubes one by one centimeter. Add eggplant to the rest of the vegetables. (They have a special taste)
6. Cut the zucchini like eggplant, only with the peel, and add to other vegetables.
7. Pour boiling water over the tomatoes so that the peel can be removed. Peel them, cut into cubes one by one centimeter. Add to the rest of the ingredients and pour about half a liter of water. Add spices and stir the dish.
8. Set the mode "Vegetables" or "Stew" in the slow cooker. If your model is with a pressure cooker, close the valve and switch it to pressure cooker mode. For the pressure cooker model, set the time to 10 minutes or use the standard time set by the program.
9. Ready! fresh stew can be sprinkled with finely chopped dill and parsley.

Vegetable stew with cabbage

You will need:

• Medium carrot;
• Two large bulbs;
• Medium-sized zucchini;
• Potatoes - three pieces (large);
• Half a head of cabbage weighing one and a half kilograms;
• Two large tomatoes;
• Two medium bell peppers;
• Lean oil;
• Salt, spices and sugar - to taste.

Cooking:

1. Rinse vegetables thoroughly, peel potatoes, onions and carrots. pour vegetable oil into the multicooker bowl, and set the “Frying” or “Meat” program for thirty minutes.
2. Cut the onion into small cubes, pour it into the slow cooker. Chop the carrots in half rings, add to the onion. Lightly fry the vegetables until they turn golden brown.
3. Chop the cabbage, add to the frying. It also needs to be slightly fried.
4. After the cabbage has reduced in volume by one third, you need to add salt, sugar and seasonings to it and stir.
5. Tomatoes area with boiling water and peel. Finely chop them into cubes and add to the cabbage. Let them fry for about two minutes.
6. Cut the potatoes into cubes two by two centimeters, add to the rest of the vegetables.
7. Cut the zucchini into cubes one by one centimeter, add it to the multicooker bowl.
8. Add water just to cover the potatoes.
9. Set the multicooker mode "Vegetables" or "Stew". If possible, switch the device to pressure cooker mode. In pressure cooker mode, set the time to 10 minutes, or leave the program set. Prepare until the end of the program.
10. Ready! After cooking, you can sprinkle the stew with finely chopped green onions, dill and parsley.

Vegetable stew with mushrooms

You will need:

• 300-400 grams of champignons;
• Three tablespoons of sour cream;
• Five or six large potatoes (depending on size);
• Large zucchini (or two small ones);
• One large onion;
• One medium carrot;
• Two sweet peppers;
• Greens: leek, dill, parsley;
• Spices, salt and sugar to taste;
• Vegetable oil for frying.

Cooking:

1. Wash vegetables and prepare them. Potatoes should be peeled, peeled onions, and carrots.
2. Mushrooms need to be cut into small pieces, or into plates. Pour chopped mushrooms into a dry bowl of a multicooker, setting the “Frying” or “Meat” mode for 30 minutes and wait until they are reduced by half.
3. Then add vegetable oil and fry them.
4. While the mushrooms are cooking, cut the onion into small cubes, cut the carrot into two halves and chop into rings. Add carrots and onions to mushrooms.
5. Chop the potatoes and zucchini into cubes of two by two centimeters, and add to the mushrooms.
6. Add sour cream, chopped herbs and seasonings, a glass or one and a half water, and set the multicooker mode to “Stew”, or “Vegetables”.
7. The dish is ready! Despite the minimum of ingredients, it turns out tender and tasty.

Vegetable stew with peas

You will need:

• Six or seven potatoes;
• Onion - one piece (large);
• A couple of medium-sized carrots;
• Two hundred and fifty grams of frozen green peas;
• One small zucchini;
• Vegetable oil for frying;
• One and a half glasses of water;
• A couple of spoons of tomato paste;
• Salt to taste;
• A pinch of turmeric;
• One third of a teaspoon of ground black and red peppers.

Cooking:

1. Wash vegetables and peel onions, potatoes and carrots. The zucchini should also be peeled. Set the multicooker to frying mode, and pour vegetable oil into the bowl.
2. Chop the onions into small cubes and the carrots into cubes about one centimeter by one centimeter. Pour the vegetables into the multicooker bowl and fry until they are soft.
3. Prepare the peas: Boil about 1.5 water in a small saucepan, dip the peas into the boiling water and reduce the heat so that the water does not boil. Support it for one minute, and remove it with a slotted spoon, or drain the water with a colander. Place the peas in a container with very cold water, and if it immediately becomes warm - change it. It would be nice to add ice cubes to the water.
4. Zucchini needs to be chopped into pieces one and a half by one and a half centimeters, before that, cutting out the core with seeds. Put the zucchini in the multicooker bowl and simmer with frying for five minutes.
5. Cut the potatoes into small cubes about two by two centimeters. Add it to the rest of the vegetables, and fill it with water, adding tomato, salt and spices, add peas.
6. Set the multicooker mode to "Vegetables" or "Stew". It is better to cook stew in pressure cooker mode. After that, wait until the end of the program.
7. Ready! Pea stew is best served while hot, garnished with a sprig of parsley.

• Cooking vegetable stew will be much more convenient if you cut all the ingredients at once.
• If you want to make the dish more nutritious and rich, you should add broth instead of water.
• give creamy taste and adding a couple of tablespoons of sour cream will help add fat.
• When cooking in a pressure cooker, it is not necessary to add enough water to completely cover the potatoes, because the food is cooked under steam pressure.

The vegetable mixture in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek and other models) is easy to prepare. Dishes are healthy and tasty. Frozen recipes vegetable mix very light for a multicooker. The abundance in the sale of a variety of vegetable mixtures allows housewives to cook very delicious first and second courses. You can use several mixtures at once, as you like.

Ingredients for vegetable mixtures in a slow cooker:

• 1 kg of potatoes;
• 1 pack of any vegetable mix;
• 1 onion and 1 carrot;
• salt, spices, Bay leaf;
• 1 multi glass of water;
• sunflower oil.

Vegetable mixture in a slow cooker with potatoes: how to cook

Pour sunflower oil (5 tablespoons) into a bowl. Put peeled, washed and cut into small pieces.

Put finely chopped onion and carrot on top. Add the vegetable mixture to the slow cooker. Salt, throw a bay leaf, season with spices as desired. Close the lid.

Set the mode to "Pilaf". The time does not need to be set - this program itself determines it automatically. Press start. Without opening the lid, cook until the signal. After the signal, stir the dish and add greens. Bon appetit!

Frozen vegetable mix with meat or chicken in a slow cooker: a step by step recipe

Ingredients for vegetable mix in a slow cooker:

• 600 g of meat (chicken or pork);
• 1 pack of mixed vegetables;
• 200 g sour cream;
• spices and salt to taste;
• 150 g of hard cheese;
• dill and parsley.

How to cook vegetable mixture in a slow cooker:

Cut the chicken into pieces and wash running water. Put the pieces in a slow cooker. Add a little water, spices, salt to sour cream and mix. Pour sour cream sauce.

Pour the frozen vegetable mixture into the slow cooker over the meat. Salt, add spices. The vegetable mixture is being prepared in a multicooker in the "Extinguishing" mode for 1 hour. After the signal, sprinkle with grated cheese and chopped herbs. Bon appetit!

Vegetables are rich in vitamins and minerals. They are made from them huge amount dishes: salads, soups, side dishes, sauces. In the warm season, almost all housewives prepare garden gifts for the future by freezing them. And in winter, when the body is so lacking in vitamins, such reserves are used in cooking. healthy meals. Those who could not fill the freezer for the future fresh fruits, can use those sold in grocery stores. Most often, such blanks are sold in packages in the form of In order to save as much as possible in vegetables useful elements, it is recommended to cook them in a slow cooker. This miracle of technology confidently occupies a leading position in the kitchens, relegating stoves and ovens to the background. How to cook in a slow cooker? This will be discussed in the article. Examples of recipes will be given, following which you will learn how to perform vitamin dishes.

First: healthy vegetable soup

In this section of the article, you will learn great recipe! Behind frozen vegetables there should not be much in a slow cooker, one bag is enough. To make the soup you will also need:

• 400 grams of any meat on the bone;
• 3 potatoes;
• 1 medium-sized onion;
• spices and salt according to your preference.

vegetable soup recipe

First you need to weld meat broth. To do this, put the soaked and washed meat in a slow cooker, fill it with water. Set the appliance to the "Extinguishing" mode, cook for about two hours. Meanwhile, peel the potatoes and onion, chop them up in small pieces. Remove the cooked meat from the multicooker. When it cools, cut it into slices, remove the bone. Put the meat back into the broth. Put onions, potatoes, frozen vegetables here. Season to taste with salt and spices. How to cook frozen vegetables in a slow cooker as part of liquid dish, there is nothing complicated. Close the lid of the appliance and set it to the "Extinguishing" mode for one hour. After this time, fragrant and very delicious soup you can enjoy.

Potatoes stewed in a slow cooker with frozen vegetables

To prepare the dish, we stock up on the following ingredients:

• 700 grams of a vegetable mixture, which includes corn, peas, beans, carrots, sweet peppers;
• 4 potatoes;
• salt;
• 1 tablespoon vegetable oil.

This dish is very easy to make. Put the potatoes, pre-cut into slices, into the bowl of the multicooker. Pour the mixture of vegetables here. Salt the preparation to your liking. You can season the dish with herbs, allspice, bay leaf. Set the device to the "Extinguishing" mode. Cook the dish for 40 minutes without opening the lid. After the end of the extinguishing process fragrant stew can be served at the table.

Vegetable side dish - simple, healthy, delicious!

For cooking you will need: one package of frozen vegetables, a couple of tablespoons of vegetable oil, spices and salt. We will now tell you how to cook frozen vegetables in a slow cooker.

So, pour olive oil or sunflower oil. Next, put the vegetables from the bag. Set the "Baking" mode for 10 minutes. Open the cover of the device. Season the preparation and salt to your liking. Mix all ingredients gently. Close the multicooker again and cook the vegetables in the "Stewing" mode for another 5-7 minutes. Dietary and very appetizing dish ready! You can use it for breakfast, and for lunch, and as an addition to a side dish, and for an afternoon snack. As light dinner this meal is the perfect choice.

Frozen vegetables with rice in a slow cooker: recipe

To prepare the dish, you need the products indicated in the list:

• 0.5 kilograms of frozen vegetables (cauliflower and Brussels sprouts, green pea, carrot, green beans, onion);
• 1 measuring cup (from the slow cooker) of white rice
• 2 large spoons butter;
• spices: allspice, basil, parsley;
• salt.

Are the ingredients available? Then read how to cook frozen vegetables in a slow cooker with rice. Put oil in the device and turn on the "Frying" mode. When the container is warm, pour vegetables into it and cook them for a quarter of an hour. Meanwhile, rinse the rice thoroughly. Pour it to vegetables, pour two waters, salt and season with spices. Program the appliance to the "Extinguishing" mode and cook the dish for another 15 minutes. When the slow cooker turns off, leave the rice with vegetables to infuse. Do not open the lid for another 10 minutes. Serve the dish with meat, fish or as an independent meal.

for a couple: learning to cook delicious and healthy food

You can use any vegetables you prefer. IN grocery set includes the following ingredients:

• 1 package of frozen vegetables;
• salt to taste;
• hard cheese (of your choice);
• spices.

How to cook frozen vegetables in a slow cooker for a couple is described below. Lay the workpiece from the bag on a special mesh included in the device. Sprinkle with seasonings and salt. Turn on the multicooker in the "Steam" mode for half an hour. Ready meal while still hot, sprinkle with grated cheese. Serve this vegetable or meat.

Buckwheat porridge with frozen vegetables. Cooking a diet dish in a slow cooker

Products needed to complete the dish:

• 2 measuring containers (multi-cups) of buckwheat;
• 300 grams of vegetable mix "Paprikash", "Hawaiian" or "Mexican";
• 3 multi-glasses of water;
• salt to taste;
• 2 large spoons of vegetable oil;
• soy sauce to taste;
• cilantro, parsley.

Description of the process of making buckwheat porridge with vegetables

Set the multicooker to the "Baking" mode. Cook vegetables for 10 minutes, then add buckwheat, salt and water. Stir all ingredients and close the lid of the appliance. Turn on the "Buckwheat" mode and cook the porridge until the beep sounds. Separately, make a sauce of vegetable (preferably olive) oil, soy sauce and chopped herbs. Mix the dressing and pour into the porridge. Serve the dish as an independent dish or as a side dish to any meat and fish dishes.

The slow cooker is gradually winning hearts modern housewives like the microwave and food processor used to do. Bribes that in the course of preparation of dishes the obligatory presence of the cook is not necessary at all. You can easily download necessary products and dedicate this time to your loved ones or your favorite business.

There are situations when a woman does not have time to cook dinner, in this case, you can spend only five to ten minutes to load food into a slow cooker and still have time to take a walk with the child before her husband comes home from work.

Let's cook vegetable stew in a multicooker. In autumn, many housewives prepared homemade semi-finished products for themselves, namely: they cut into pieces and froze zucchini, squash, potatoes, carrots. It is very convenient for both food storage and time saving in everyday life.

So let's get the frozen food

• Zucchini;
• Potato;
• Carrot.

We will also need: sunflower oil, tomato paste, seasonings, salt and pepper to taste, hot water.

Cooking stew from frozen vegetables in a slow cooker

Pour vegetable oil into a bowl.

In case your products are not frozen, you should cut them. If frozen, simply place them in a pre-oiled multicooker pan.

Add tomato paste, salt, seasonings.

Now you need to defrost the ingredients if possible, not forgetting that we have no more than ten minutes for everything.

Place the multicooker pot in a large container of hot water.

pour hot water directly to products.

Mix vegetables with tomato paste. For mixing, it is best to use a wooden spatula so as not to damage the slow cooker.

Do not forget to wipe the bottom of the multicooker pan dry after that so that the device works correctly.

We put the dish in the multicooker.

We select the "extinguishing" mode for 1 hour.

That's all! Now you can go for a walk.

In an hour, if you have not returned by this time, the slow cooker will heat up your dish and preserve its appetizing and nutritious properties.

Put the finished dish on a plate. This vegetable stew goes well with boiled chicken. Sprinkle the dish with herbs.

You can tell your family that you spent a lot of time creating this culinary masterpiece! They will definitely appreciate your work. But you know that it took you no more than ten minutes to prepare it.

If the dish turned out with broth, you can drain it and freeze it, so that later you can use it for cooking other dishes. Or, if you like soups, then serve the stew in a deep bowl with a spoon.

Bon appetit!

In the cold season, when cheap ones disappear from sale fresh vegetables, fruits and berries, frozen foods come to the rescue. Fortunately, on the shelves of modern stores you can find a huge range of such products; a wide variety of fresh-frozen vegetables are sold both individually and as part of various mixtures. In this article, we have collected for you recipes for cooking frozen vegetables in a slow cooker.

Vegetable mixes, which are in abundance in almost all supermarkets, can be prepared on your own if you have a refrigerator with a spacious and powerful freezer. In this case, you can put only your favorite ingredients into the mixture and cut them in the way that you like best. You need to take care of harvesting vegetables even in the season of their ripening. Thoroughly washed products are crushed into suitable pieces, slightly dried, and then frozen in a closed container at a temperature not exceeding -24 ° C.

As for the subsequent preparation of frozen vegetables, there are some nuances here:

1. Frozen ingredients do not require as much heat treatment as fresh ingredients. To vegetables from freezer completely reached readiness, it takes about 2 times less time than in the case of using raw foods. That is why frozen vegetables are usually added to soups and variety of stews towards the end of cooking.
2. Frozen vegetables can also be consumed raw, but for this they must first be thawed. This is done in a non-metallic container, covered with a lid or film. The bowl of vegetables should also be placed in a cool and dark place, such as on the bottom shelf of the refrigerator.
3. Vegetables lose a lot of water when defrosting vigorously, so if you need them raw, do not leave the bowl warm until all the ice in the product has melted.

Frozen vegetables can be among the most variety of dishes and subjected to stewing, frying, baking, steaming, etc. We will talk about the recipes for such dishes below.

Omelet with frozen vegetables in a slow cooker

To prepare such an omelet in a slow cooker, you can take any mixture of frozen vegetables. The combination of green beans with green peas is quite successful. The advantages of this dish are simplicity and high speed of preparation, which is why omelet is so often cooked for breakfast. In the recipe described by us, the following ingredients will be used:

• eggs - 5 pcs.;
• frozen asparagus beans - 100 g;
• frozen green peas - 100 g;
• garlic - 1 clove;
• salt, black pepper;
• milk;
• butter - 20 g;
• vegetable oil - 2 tbsp.

An omelet with frozen vegetables in a slow cooker is made using the following technology:

1. Prepare the egg mixture. First, wash the eggs under the tap and break them into a deep bowl. We take half of the shell and fill it with milk 5 times, pouring it into a container with eggs. Beat everything with a mixer or whisk.
2. Pour a little salt and black pepper into the future omelette, and also squeeze out a clove of garlic. Mix the egg mixture.
3. Pour vegetable oil into the slow cooker, put a piece of butter, turn on the “Frying” program. Pour out the frozen asparagus beans and fry until browned.
4. We put green peas, we pass it together with beans for 3-4 minutes.
5. Now pour vegetables egg mixture, put the program "Baking" and cook an omelet for 10 minutes.

As you can see, an omelet with frozen vegetables in a slow cooker is done very quickly, and it tastes excellent. A small amount of garlic and a piece of butter saturate tender dish wonderful aroma.

Soup from spinach and frozen vegetables in a slow cooker

In the preparation of this soup, mainly green ingredients are used: spinach, green beans, Brussels sprouts, parsley. These components give the dish not only taste, but also a wonderful color. Before you start cooking soup with frozen vegetables in a slow cooker, check out the list of products:

• frozen spinach - 400 g;
• frozen Brussels sprouts - 250 g;
• frozen asparagus beans - 200 g;
• milk - 0.5 l;
• onion - 1 pc.;
• garlic - 2 cloves;
• parsley - 0.5 bunch;
• chili pepper - 1/3 pc.;
• butter - 40 g;
• flour - 3 tablespoons;
• white bread - 4 slices;
• olive oil - 2 tbsp;
• salt pepper.

Let's analyze in detail step by step description the process of making soup with frozen vegetables in a slow cooker:

1. We clean the onion and chop it as finely as possible. Pour into a slow cooker, put the butter there and fry the onion for 5 minutes. For this process, it is better to use the "Frying" option.
2. Now we pour flour into the bowl, mix it with onions and fry until it acquires a yellowish tint.
3. We heat the milk and pour it into the flour in a thin stream, stirring intensively with a plastic spatula. We are waiting for the mass to thicken, after which we put the frozen spinach into the soup.
4. After boiling the soup, we change the program to the “Cooking” mode and cook the dish for 10 minutes.
5. Finely chop the peeled garlic. A piece of hot pepper is cleaned from seeds and also cut into very small pieces. Wash and chop the parsley.
6. Put a frying pan on the stove and pour olive oil into it. Posting Brussels sprouts and string beans. Simmer for 15 minutes, then add garlic and hot peppers, cook for another 2 minutes and turn off the burner.
7. We shift the vegetables into a slow cooker, mix all the ingredients, pour in the chopped parsley. As soon as the soup from frozen vegetables in the slow cooker boils, turn off the equipment.
8. We make croutons from slices of bread. To do this, salt them, water them vegetable oil and send to bake in a preheated oven. Serve the croutons to the table along with the soup.

Warm salad of seafood and frozen vegetables cooked in a slow cooker

Frozen vegetables can be put not only in soup, stew or scrambled eggs, they also make a pretty tasty warm salad. In addition to vegetables, this recipe also uses another frozen semi-finished product - a sea cocktail. A salad of frozen vegetables and seafood is prepared in a slow cooker in a matter of minutes. You can see for yourself, but first prepare the following:

• frozen vegetable mixture "Mexican" - 0.5 kg;
• sea ​​cocktail - 450 g;
• lettuce leaves - 100 g;
• olive oil - 70 g;
• soy sauce - ¼ cup;
• lemon juice - 3 tablespoons;
• Dijon mustard - 30 g;
• white pepper, salt.

Let's deal with staged cooking warm salad from seafood and frozen vegetables in a slow cooker:

1. Pour half of the portion into the multicooker olive oil. Install the program "Frying".
2. Pour the frozen seafood into the hot oil and fry them, stirring constantly, for 10 minutes. When the ingredients of the sea cocktail become soft, add white ground pepper, salt and lemon juice. We mix the products and put them out of the multicooker into a separate bowl.
3. Pour the rest of the olive oil into the bowl and pour the frozen vegetables into the slow cooker. Fry them in the same mode until cooked, that is, for about 10 minutes. At the end of cooking, pour soy sauce into a container and put Dijon mustard, turn off the device.
4. Transfer the vegetables to a bowl sea ​​cocktail. Wash and cut large pieces leaves fresh lettuce. We also put them in a bowl and gently mix all the ingredients.

A warm salad of seafood and frozen vegetables in a slow cooker is ready. It can be used as great addition to the dishes holiday table.

Fish rolls with frozen vegetables in a slow cooker

Both fish and frozen vegetables, which are part of this dish, are products fast food because they do not require long-term heat treatment. All this suggests that fish rolls with frozen vegetables in a slow cooker - the perfect dish for those who like to save their time. This simple, but beautiful and appetizing dish is made from the following products:

• fish fillet - 0.5-0.6 kg;
• hard cheese - 150 g;
• frozen vegetables, mixture - 1 kg;
• onion - 1 pc.;
• egg - 1 pc.;
• milk - 3 tablespoons;
• butter - 50 g;
• vegetable oil - 3 tablespoons;
• salt, black pepper.

Let's cook fish rolls with frozen vegetables in a slow cooker by following these steps:

1. We remove the bones from the fish fillet and divide it into pieces of a suitable size. We beat off each such piece with a hammer, but not very hard, since the fish is a rather soft product. Salt the resulting chops and rub with pepper.
2. We clean and chop the onion into small cubes. Sprinkle fish chops evenly with onion, roll them up, fix with toothpicks.
3. Pour oil into the bowl of the device. We spread frozen vegetables in a slow cooker and fry them in the "Frying" mode for about 5 minutes.
4. We translate the equipment into the program "Baking". Lay the fish rolls on top of the vegetable mixture. Beat the egg with milk, rub the cheese on coarse grater. Drizzle with egg mixture and sprinkle with cheese. Bake fish rolls in a slow cooker for 30 minutes.

Casserole with frozen vegetables and almonds in a slow cooker

One of the main ingredients in this recipe is frozen Brussels sprouts. It is thanks to her that the dish has a pleasant sweet aftertaste and a characteristic appetizing smell, complemented by subtle delicate notes of almonds and nutmeg. This delicious and simple dish is made from the following products:

• frozen Brussels sprouts - 0.8 kg;
• cream - 1 glass;
• tomatoes - 2 pcs.;
• parmesan - 100 g;
• ground nutmeg- at the tip of a knife;
• butter - 40 g;
• cut green onion- 2 tablespoons;
• almond petals;
• salt.

A casserole with frozen vegetables in a slow cooker is prepared as follows:

1. We will use Brussels sprouts thawed, so they need to be placed on the bottom shelf of the refrigerator until completely thawed. Then, taking the cabbage out of the cold, we make cruciform cuts on each head from the side of the leg.
2. Fill a small saucepan with water and place on the stove. Salt, bring to a boil, immerse the Brussels sprouts and cook for about 5 minutes. Then drain the water and let the cabbage drain in a colander.
3. With softened butter, grease the walls and bottom of the multicooker form. We cut the tomatoes into circles, finely chop the green onion, rub the parmesan. Spread the Brussels sprouts evenly across the bottom of the pan. Then we make a layer of tomatoes and sprinkle them with green onions.
4. Mix the cream with spices, salt and cheese. Pour the products in a slow cooker with this mass, sprinkle almond petals and in the “Baking” mode, cook the casserole in the slow cooker for 20 minutes.

Fish with frozen vegetables and wine in a slow cooker

This gourmet dish worthy of a festive table or romantic dinner when you want to cook something unusual, tasty and easy for the body. All the ingredients here are in perfect harmony with each other. Having prepared fish with frozen vegetables in a slow cooker, you will see for yourself, but first, pay attention to the list of products:

• salmon steak - 3 pcs.;
• vegetable mixture of tomatoes, onions, carrots, peppers and eggplants - 0.5 kg;
• fat cream - 50 ml;
• white wine - 250 ml;
• butter - 40 g;
• white pepper, salt;
• honey - 50 g;
• tomato paste - 1 tbsp;
• soy sauce - 50 g;
• lemon juice - 3 tbsp.

Let's cook fish with frozen vegetables in a slow cooker in the following way:

1. Put a piece of butter in a multicooker form and pour frozen vegetables. In the "Frying" program, fry them until soft, it will take about 10 minutes. Then pour in 50 ml of wine and cream. Add salt and white pepper, close the lid and simmer the frozen vegetables in the slow cooker for another 7 minutes.
2. Wash salmon steaks and dry, rub with salt and pepper. Ready vegetables Remove from the multicooker and place on a platter. We put in the form fish steaks, fill them with 150 ml of wine and simmer for 10 minutes, not forgetting to turn over.
3. We shift the salmon to the vegetables, and in the slow cooker we prepare the sauce. The remaining wine is mixed with tomato paste, soy sauce, honey and lemon juice. Cook until thickened.

Pour sauce over fish cooked with frozen vegetables in a slow cooker. In this form, the dish is ready to serve.

Frozen vegetables in a slow cooker. Video