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Zucchini and potato stew

0
1055
Kitchen French
Calorie content 65.1 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 1.5 gr.
Fats * 6.2 gr.
Carbohydrates* 11.9 gr.
* per 100 gr. product
Zucchini and potato stew
Content

Zucchini and potato stew is a great lean dish. Vegetable stew is made with simple ingredients. Such a dish is served as a stand-alone or additionally as a side dish to meat dishes.

Ingredients

Cooking process

step 1 out of 4
The first step is to wash the potatoes, dry them, and peel them with a vegetable peeler. Cut the prepared potatoes into medium-sized cubes. Heat a deep frying pan well over medium heat, add the required amount of vegetable oil and lay out the chopped potatoes. Cook until the potatoes are tender.
step 2 out of 4
Then wash the zucchini, pat dry and peel them with a vegetable peeler. Use a tablespoon to remove the seed core. You do not need to peel young zucchini. Cut the prepared zucchini into medium-sized cubes and place with the potatoes, cook covered for about 15 minutes.
step 3 out of 4
Peel the onions, rinse under water and cut into small cubes. Wash the carrots thoroughly, peel them with a peeler, and then cut into medium-sized cubes. Send carrots to stewed vegetables and cook for another 15 minutes. Pour in a small amount of drinking water if necessary. Then add the chopped onions.
step 4 out of 4
Cook for about 5 more minutes, stirring occasionally, season with salt and add black pepper. Mix thoroughly. Serve the finished zucchini and potato ragout in portions, garnishing with fresh finely chopped herbs, pre-washed and dried, if desired.

Bon Appetit!

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