Vegetables are an excellent addition to both fish, meat, and poultry. Below you are waiting for recipes cooking vegetables for garnish.
Garnish from frozen vegetables
Ingredients:
- a mixture of frozen vegetables - 800 g;
- mayonnaise - 1 tbsp. a spoon;
- sour cream - 1 tbsp. a spoon;
- Dried oregano, basil, black and red ground pepper - a pinch;
- soy sauce - 30 ml.
Preparation
A mixture of frozen vegetables spread on a dry frying pan. Pre-defrost the vegetables do not need. As they heat up and thaw, a liquid is formed. Once it boils, add dried oregano, basil, pepper. All this is stirred and under the closed lid, stew for 15 minutes. If during this time the liquid has time to evaporate, you can pour a little water. After that, add sour cream, mayonnaise and soy sauce . Well mixed, if necessary, dosalivayem and turn off the fire. A delicious garnish of frozen vegetables is ready!
Garnish for meat from vegetables
Ingredients:
- broccoli - 400 g;
- sweet pepper - 1 piece;
- onion - 1 pc .;
- leeks - 1 piece;
- carrots - 1 piece;
- olive oil - 50 ml;
- salt, black ground pepper.
- greenery.
Preparation
In the boiling water, we throw broccoli inflorescences and carrots, cut into slices. After the water boils, cook for about 1 minute, and then throw it back in a colander and rinse under cold water. This is necessary in order not to lose the bright color of vegetables. We cut the leeks with straw.
In a frying pan, we warm up the olive oil, put sweet pepper and onions into it, cut into half rings. Mix and fry for 2 minutes. After that, spread the carrots and fry for as many more. Lastly, add broccoli, stir again and cook for another 2-3 minutes. If desired, you can add a pod of hot pepper. Solim and pepper to taste, and before serving to the table garnish to the meat sprinkled with chopped herbs.
Garnish to chicken from vegetables
Ingredients:
- courgettes young - 2 pcs .;
- eggplant - 3 pieces;
- sweet pepper - 3 pieces;
- champignons - 350 g;
- tomatoes - 4 pcs .;
- sweet onion - 2 pcs .;
- salt, Italian herbs - to taste;
- vegetable oil for frying.
Preparation
Mine and we clean vegetables and mushrooms. Zucchini, peppers and eggplants are cleaned from seeds. Tomatoes are doused with boiling water and then peeled. All ingredients are cut into cubes. In the brazier we warm up the vegetable oil, spread the chopped onions and fry until golden. Then spread the sweet peppers and zucchini. Mix and lightly simmer for 6-7 minutes.
Add eggplants and sprinkle them with Italian herbs. Fry until half cooked. In the end we spread mushrooms and tomatoes. All carefully mix, salt to taste and stew until cooked. A delicious garnish of vegetables to the chicken is ready.
Garnish of baked vegetables
Ingredients:
- eggplant - 400 g;
- sweet pepper (red) - 250 g;
- garlic - 2 cloves;
- olive oil - 30 ml;
- spinach, parsley;
- salt, pepper - to taste.
Preparation
Pepper and eggplants are placed on a grate in an oven and at a temperature of 200 degrees bake for 40 minutes, turning them several times to make the vegetables well. And that in the process of baking the eggplants do not break, we first pierce them in several places with a fork. Finished eggplants are peeled (in well-baked aubergines it is very easy to take off) and cut into cubes, in the same way cut and pepper.
Add to the vegetables olive oil, chopped parsley, chopped spinach and chopped garlic. All this is mixed and salted to taste. This garnish will be an excellent addition to meat or sausages, fried over coals.