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Stew of frozen vegetables in a slow cooker

2316

Kitchen French

Calorie content 41.2 kcal

Portions 2 port.

Cooking time 35 minutes

Proteins * 1.9 gr.

Fats * 3.6 gr.

Carbohydrates* 5.2 gr.

Stew of frozen vegetables in a slow cooker

Content

A frozen vegetable stew is a quick way to make a light lunch or dinner. For stews, you can use your favorite vegetables - broccoli or cauliflower, corn or green peas, bell peppers, squash, and carrots. You can also choose spices and herbs to your taste: paprika or thyme, rosemary or garlic, Provencal herbs. We will cook the stew in a slow cooker, thanks to which all the useful properties and vitamins will be preserved in the vegetables. The only caveat is to add a little water to the vegetables so that the vegetables are stewed and not fried.

Ingredients

Canned corn (frozen) 250 g Green beans 200 gr. Boiling water 100 ml Cabbage Broccoli or Cauliflower 100 g Zucchini 150 g Green onion 2 - 3 feathers Vegetable oil 20 ml. Salt 0.25 tsp Ground black pepper 1 pinch

Cooking process

Put the frozen vegetables in the multicooker bowl without defrosting them first. During cooking, they will defrost, and the thawed liquid will give the vegetables more moisture. If you do not have any vegetables from the list, feel free to replace them with those that are in your freezer.

Add vegetable oil, salt and black pepper to the vegetables in the multicooker bowl. Also, if desired, you can add your favorite spices, for example, Provencal herbs.

Then add boiling water to the bowl, set the "Stew" or "Vegetables" mode for 25 minutes, close the lid of the multicooker and press the "Start" button.

After the beep of readiness, carefully open the lid of the multicooker, add finely chopped green onions to the vegetables, close the lid and let the vegetables brew for another 2-3 minutes.