Extinguishing vegetables does not take as long as, for example, meat quenching , but, of course, long cooking at low temperatures generally has a positive effect on the overall palette of the dish, which is why stewed zucchini with potatoes according to recipes we decided to cook in a multivarquet.
Recipe of stewed zucchini with potatoes in the multivark
Ingredients:
- onion - 65 g;
- canned beans - 2 items;
- carrots - 145 g;
- zucchini - 110 g;
- potatoes - 320 g;
- garlic teeth - 3 pieces;
- Chicken broth - 1.2 liters;
- turkey meat - 460 g;
- Balsamic vinegar - 15 ml.
Preparation
After warming up a little vegetable oil in the bowl, save on it chopped vegetables: pieces of onions, zucchini, carrots and potatoes. For browned vegetables, add a garlic chive, and after it - pieces of turkey. Now it remains only to wait for the moment when meat will grasp, and it will be possible to add beans, vinegar and broth. Zucchini stewed with potatoes and meat should languish in the "Quenching" mode for at least 40-45 minutes. After, the dish can be sprinkled with crumbled fete, supplemented with sour cream or simply served with a slice of bread.
Zucchini stewed with potatoes in sour cream
Ingredients:
- zucchini - 270 g;
- onion - 85 g;
- carrots - 120 g;
- garlic cloves - 1 piece;
- bacon - 4 slices;
- potato tubers - 3 pcs .;
- apple cider vinegar - 15 ml;
- ground paprika - 1 teaspoon;
- vegetable broth - 680 ml;
- sour cream - 230 g.
Preparation
Drain the fat from the bacon on the "Bake" and use it to roast vegetables: squash, onions, carrots and potatoes together. Once the vegetables have a blush, season them with paprika, add a pinch of salt and pour everything in the broth with sour cream. Switch to "Quenching" and simmer the vegetable stew for about half an hour.
Courgettes stewed with mushrooms and potatoes in curry sauce
Ingredients:
- vegetable oil - 15 ml;
- curry sauce - 325 ml;
- sour cream - 350 ml;
- vegetable broth - 385 ml;
- potato tubers - 2-3 pcs .;
- carrots - 110 g;
- zucchini - 250 g;
- sweet pepper - 1 piece;
- champignons - 185 g;
- chicken fillet - 170 g.
Preparation
Pour a bowl of vegetable oil into the bowl of the multivark and save potatoes, zucchini and carrots with half-rings of sweet pepper on it. When the vegetables have a blush, put mushrooms to them, let the latter release all the moisture, evaporate it, put the diced fillets and immediately fill the dish with a mixture of curry with sour cream and broth. Switching to "Quenching", heat the stew for about 40 minutes.