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Zucchini and cauliflower stew

1071

Kitchen French

Calorie content 37.3 kcal

Portions 4 port.

Cooking time 35 minutes

Proteins * 1.2 gr.

Fats * 3.8 g

Carbohydrates* 5.7 g

Content

Zucchini and cauliflower stew is an excellent light dish that can be served on your own, or you can accompany with a piece of meat if you wish. In any case, the stew is easily absorbed by the body and saturates well. For color and taste, add slices of tomatoes, and when serving, do not forget to generously sprinkle the dish with chopped herbs - this is not only beautiful, but also healthy.

Ingredients

Zucchini (medium) 2 pcs. Carrot (average) 1 PC. Onion (average) 1 PC. Cauliflower 200 gr. Fresh tomatoes 1 - 2 pcs. Vegetable oil for frying Parsley 1 bundle Salt taste Ground black pepper taste

Cooking process

We wash the cauliflower under running water. We disassemble it into inflorescences. In a saucepan, bring salted water to a boil and lower the cauliflower inflorescences into it. Cook for two to three minutes. After this, we remove the inflorescences from the water into a separate bowl.

Peel the carrots, rinse and cut into thin transverse circles. Peel and cut the onions into small cubes.

Wash the zucchini and dry it. If the zucchini is mature, with a rough skin, then we must cut it off, and remove the seeds and discard. If the fruits are young, then we use them whole. Cut the prepared zucchini into small cubes.

Heat a small amount of vegetable oil in a frying pan and put the boiled cauliflower inflorescences in it. Fry them for a couple of minutes on medium stove temperature. Then add the chopped zucchini, stir and continue to fry for another three to four minutes.

Remove the cabbage with zucchini from the pan. Put carrot slices and chopped onions in the same frying pan, adding a little vegetable oil if necessary. Fry vegetables until onions are transparent.

Put cauliflower with zucchini and carrots with onions in a saucepan. Add three to four tablespoons of water and simmer over medium heat with the lid closed for ten minutes.

Cut the tomato into thin slices and add to the stew at the end of cooking. Together with the tomatoes, add salt and ground black pepper. Stir the stew and remove from the stove. Let the vegetables stand for five to ten minutes before serving - the dish will cool slightly and become richer in taste.