Romanian Vegetable Stew

This recipe was automatically translated from Romanian. View original here
Romanian Vegetable Stew

One of the most popular vegetables dishe in Romania, but I don't understand why on the internet I found recipes that had more of a porridge, but not sauteed and whole vegetables. And since I didn't insist on looking, I said to do it in my way, in fact I saw the perfect result in mind and I managed to do it exactly as I needed.

Ingredients

Yellow/green beans
200 g
Cauliflower
300 g
Zucchini
1 piece
Bell pepper
2 pieces
Eggplant
1 piece
Carrots
1 piece
White onion
2 pieces
Potatoes
3 pieces
Tomato paste
2 tbsp
Sunflower oil
200 ml
Salt
1 tsp
Pepper
0.25 tsp
add salt and pepper to taste

Step by step

1

Because not all vegetables are thermally processed in the same way and at the same time, I grouped them a bit and you can see in steps how I prepared them for the pots.

Here in the picture you see the cleaned and washed beans, broken into medium pieces. Cauliflower cut into small pieces and washed.

2

Zucchini, eggplant and peppers are washed, cleaned and cut into smaller pieces. I don't have a picture of carrots, potatoes and onions - they are cleaned and washed.

3

The pods are boiled for 3 minutes in salted water.

4

And immediately take out in a bowl with cold water (to stop the cooking process, the vegetables should be al dente).

5

Also boil the cauliflower for 3 minutes and remove in a bowl with cold water.

6

Heat oil in a pan and heat the zucchini over high heat. When they are ready, ie slightly browned, take them out on a plate, but do not take them out with oil, leave it in the pan.

7

In the oil in which you hardened the zucchini, add the peppers and the same - harden until lightly browned and remove from the oil.

Repeat the procedure with eggplant.

8

Here you see this mixture of hardened vegetables, I put them in a deeper bowl in which I will mix the pot at the end.

9

And we have a little more work to do on the stove and that's it :)

The sliced carrots are fried in another pan with a little oil.

10

In about 5 minutes add the chopped onion julienne - stir and let it cook for about 10 minutes.

11

Add the tomato paste, mix, leave for another 2 minutes and remove from the heat.

12

And now the final moment - all the vegetables are mixed.

To the zucchini, eggplant and peppers add the pods and cauliflower (taken out of the water).

13

Then add the diced potatoes.

14

And the last series of vegetables: the mixture of carrots and onions.

Add a little salt (salt the rest after removing the pot from the oven), pepper. Mix all the vegetables well, but be careful not to make them porridge.

15

Move the entire composition to a deep oven tray.

16

Place an aluminum foil on top and place the tray in the preheated oven at 200 degrees for 1 hour.

After this time, try the potatoes if they are ready, if not - leave as much as needed.

17

It is delicious and hot and cold, as food or as a side dish.

Good appetite!

Quantity: 2 kg (8-10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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