Traditional recipes

Vegetable Pots

Vegetable Pots

-Heat the finely chopped onion, then add all the diced vegetables and slices.

-Cover with hot water, season and put in the oven over low heat.

-When it is almost ready, add the broth and leave a little more.

-After the pot is ready, season with finely chopped green parsley.


What's in my healthy pot

Here's what I put in 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.


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.


Vegetable Pots

Anyway, vegetable pots or simple food, with various vegetables, this dish is perfect: delicious, consistent, light, suitable and fasting!

ingredients

1 v & acircnătă
2 zucchini
10 cherry tomatoes
2 onions
3 cloves of garlic
2 smaller potatoes
1 red bell pepper
1 green bell pepper
paprika or hot pepper, as desired
salt pepper
1 cup vegetable soup or slightly heated water
50 ml of oil
finely chopped parsley

Method of preparation

Heat the oil, then finely chop the onion and add to the pan.

Heat it a little, but if you don't want to fry it too much, put some vegetable soup here.

When the onion is slightly penetrated, add 2 smaller potatoes, clean and cut into cubes. Add over a cup of vegetable soup.

Mix and add the diced vegetables, peppers, zucchini and 3 cloves of garlic, chopped. Continue to pour the vegetable soup cup in the meantime.

When they are all penetrated, add the tomatoes, possibly slightly scalded, peeled and cut in half.


Ingredients eggplant stew with pumpkin

  • 350 grams of eggplant (1 medium eggplant)
  • 300 grams of zucchini (1 piece, small)
  • 80 ml. of oil
  • 300 grams of onions (2 large onions)
  • 250 grams of red bell pepper (1 very large bell pepper I used)
  • 500 grams of tomatoes, scalded and peeled
  • optional, 1 clove of garlic
  • optional, 1 teaspoon dried thyme
  • salt and pepper to taste

How to prepare eggplant stew with pumpkin

Preparing vegetables

1. For this eggplant stew with pumpkin, the eggplant is washed well, drained and partially peeled. We leave portions of the shell alternately with the ones completely cleaned, as we showed at eggplant food Soslu patlican. If you do not tolerate eggplant peel at all, they can be completely peeled. Cut the eggplant into cubes, sprinkle with salt and place in a stainless steel or plastic sieve, on top of a collecting vessel, to drain the bitter liquid it contains.

2. Wash the zucchini well, toss and cut into cubes. I also keep the peel, if you don't like it, it can be peeled. Sprinkle the pumpkin cubes with salt and place in a sieve over a bowl to drain excess water.

3. Wash the peppers, clean the seeds and spine and chop into cubes. Onions are cleaned, washed well and finely chopped. Tomatoes, already scalded and peeled from the skin (see the procedure in the recipe for tomatoes in a jar), chop into cubes.

Cooking stew

4. While the eggplants and zucchini are still leaving their water, which will take at least about 20 minutes, we already put a wide and deep pan on medium heat, starting to cook our eggplant stew with zucchini. Add 2 tablespoons of oil and chopped onion and pepper. Sprinkle with 1 pinch of salt and reduce heat. Saute onions and peppers over low heat for about 10-12 minutes, during which time we will stir frequently, until the vegetables in the pan become very soft.

5. Drizzle the eggplant with liquid. In a separate pan, heat the remaining oil. Add the eggplants and fry them on all sides until they start to brown, then take them out on paper towels.

6. In the oil left in the pan in which we browned the eggplant, add the zucchini, previously drained well of the liquid. We brown them just like eggplants and take them out on paper towels.

7. After the onion and pepper have softened well, add the browned eggplant to the pan as shown in point 5. Mix well, reduce the heat, put the lid on and simmer the eggplant for about 3 minutes.

8. After the aubergines have simmered, add the zucchini. Stir and turn up the heat to allow the food to boil again. Then put the lid on, reduce the heat and simmer the eggplant stew with the zucchini for another 4-5 minutes.

9. Finally, add to this eggplant stew with zucchini and tomato cubes, along with the juice they left. Optionally, we can add in this phase 1 clove of crushed garlic and dried thyme or other spices.

10. Boil the eggplant stew with the zucchini over medium-low heat, stirring lightly, so as not to crush the vegetables, until it is as low as we like. Tomatoes will leave plenty of juice, depending on how much liquid you like. I cooked it for another 8 minutes after adding the tomatoes. Finally, season the eggplant stew with the zucchini with salt and pepper to taste.

Serving and / or preparing for winter storage

I confess, this pot of summer vegetables, which you can see in the pictures above, has been in the jar for a while. I didn't even intend to keep it for the winter. It was consumed in a short time, so I stored in the fridge the two jars of 500 ml each that resulted.

If we intend to keep this pot of vegetables for the winter, we bottle it in sterilized jars and sterilize the contents, after filling and sealing the jars. Sterilization can be done in the oven or in a bain-marie for 20 minutes, as shown here.

About serving, what can I tell you? This pot of vegetables is actually a delicious dish, served with a little boiled rice. I don't usually mix it with rice when I put it in jars. After all, rice is available all winter, it keeps perfectly dry and it's never hard for me to boil a handful of rice. Eggplant stew with pumpkin works great and as a garnish, I recommend you try it with some red legs in the oven, I guess you'll just wish me well!


Method of preparation

I wash and clean all the vegetables that need this procedure. Chop the onion and put it to harden with a pinch of salt. I don't leave it long, just enough to become glassy. Then put all the vegetables and top with water. I like it the most when I have leftover vegetable soup from other dishes, but it doesn't always happen. Let everything boil, add the pepper and bay leaves and wait. When the carrot has softened, I put the tomatoes that I put through the robot before and let them boil a little more. At the end I add the chopped greens and the whole kitchen is flooded with smells and aromas. Everyone comes to the table and waits for this pot of healthy vegetables to cool and no one pulls pieces of peppers or other vegetables on the edge of the plate. Because it's delicious!

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500 g beef,
2 onions,
1/4 cabbage,
1 zucchini,
3 carrots,
3 potatoes,
a handful of peas,
1/2 cauliflower,
1 small eggplant,
500 g tomatoes,
1 link parsley,
1 connection marar,
200 ml oil,
salt pepper,

Beef is cut into pieces and boiled in half.

The vegetables are cut into pieces or slices, the onion is finely chopped, the cabbage is cooked, the cauliflower is cut into pieces.

Place in alternating layers of vegetables, pieces of meat, finely chopped greens.

Finish with a row of tomatoes.

Add oil, salt, pepper,

Cover the pot and put it in the oven to boil slowly.

Leave until everything softens and serve with sour cream.


Method of preparation

I wash and clean all the vegetables that need this procedure. Chop the onion and put it to harden with a pinch of salt. I don't leave it long, just enough to become glassy. Then put all the vegetables and top with water. I like it the most when I have leftover vegetable soup from other dishes, but it doesn't always happen. Let everything boil, add the pepper and bay leaves and wait. When the carrot has softened, I put the tomatoes that I put through the robot before and let them boil a little more. At the end I add the chopped greens and the whole kitchen is flooded with smells and aromas. Everyone comes to the table and waits for this pot of healthy vegetables to cool and no one pulls pieces of peppers or other vegetables on the edge of the plate. Because it's delicious!

If you found this article useful, give it a try LIKE our Facebook page, where you will find at least other equally interesting articles.


I choose vegetables from safe sources

For a pot of healthy vegetables I choose to use only vegetables from safe sources, not necessarily organic. We have some micro-farms around Bucharest, where we had the opportunity to enter and see how the farmers work. We befriended them and we know they don't use nonsense. Then I replaced the sunflower oil with the olive oil and reduced the amount of salt. The taste now comes from spices. We have made these changes not only for children, but also for us, because parents also need to be healthy.


The monk's pot - a recipe from the monastery

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I've always liked it the vegetable pot, the flavors and colors combine in a way that you feel like leaving everything aside, taking a loaf of bread and spreading it there, in the thick sauce, without taking anything into account.

But I did not eat a pot better than the one from the Sihăstria monastery.

A few times we got there, we toured all the monasteries around the city of Târgu Neamţ, we walked, through the forest and we stopped at the holy places.

We stopped at the Hermitage because Father Cleopa was there, but he was already very ill, and few were able to speak to him and listen to his wise counsel.

The long journey made us hungry, we were invited to the monastic meals and I won't tell you what dishes we chose that made you wonder what. It was not so much the recipe that was special, but the slow way of baking and, I think, the pan of tuci in which it was made.

One day, as I had decided to stay overnight there, I helped in the kitchen, that's the order, you have to do something, don't sit idly by. So I saw how they made that wonderfully good pot.

How to prepare the monastery pot

The quantities I cooked at home later are different from what was there, of course, so I tell you, for four people are enough:

  • two onions
  • two carrots
  • a bell pepper
  • a few potatoes
  • eggplant
  • a zucchini
  • hand bean pods
  • handful of peas
  • tomatoes in broth
  • a little cabbage or cauliflower

If you think there are many elements, find out that I, how many times I cooked these vegetables, I put aside in a bag, in the freezer, a leftover, so that at one point I gathered them all and made the pot.

How come?

Simply, clean and cut the onion and carrot, fry, then add in the order of boiling first the peppers, potatoes, leaving the eggplant and zucchini to cook immediately. First I boiled it well on the stove, of course I added a little water so that everything could boil well.

Towards the end, I turned it over in a large tray, added the broth or finely chopped tomatoes and put it in the oven, over a low heat, so that the flavors blended well.

Ideally, you should cook it for the next day, leave it to rest and indulge.

I'm not telling you that it's also good for health, you already know that vegetables are real treasures and that we shouldn't miss the opportunity to eat them.

And the pot is really a dish that gathers a lot of these treasures.


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.


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