How to extinguish vegetables?

Extinguishing is one of the most commonways of cooking vegetables. It combines the simplicity and ability to solve several culinary tasks. After stewed vegetables can act both as a side dish, and as the main dish, and even in the form of gravy to the garnish. There are many ways of cooking stewed vegetables. They are extinguished separately by species and together, with meat and without, in water and using various fillings, such as broth, sauce, wine and beer. For example, only ways to extinguish potatoes can easily be called from a dozen. Therefore, it is simply impossible to bring all the recipes in one article. However, having learned the general rules of how to properly extinguish vegetables, any mistress can easily use this method of preparation without difficulty. And as an example, you can consider the recipe for cooking such a classic dish, as a vegetable stew.

General rules for putting out vegetables

Vegetables should be thoroughly washed, cleaned andcut into the same pieces, in the form of blocks or cubes. At the same time, it is recommended to clean and cut vegetables immediately before cooking, in order to preserve the greatest amount of nutrients and natural flavor.
The taste of the final dish will be much better ifbefore stewing the vegetables, let them in their own juice or in water until half cooked. Vegetables are laid out in a saucepan or pan in one layer and allowed under the lid. If you stew several kinds of vegetables, each species is added separately.
During cooking, the boiling pointmust be constant, the liquid in which vegetables are stewed, should barely boil. When extinguishing on the stove, it is recommended not to raise the temperature above 82C, when extinguishing it in the oven it should not be above 170C.

Vegetable stew

The most popular and easy to preparea dish of stewed vegetables is a stew. In doing so, it provides an opportunity for a flight of fantasy, because this "vegetable mix" can be prepared from what is found in the refrigerator. Depending on the season, potatoes, cauliflower or white cabbage, turnips, rutabaga, carrots, tomatoes, onions, green beans and common beans can be used for cooking stew.

In the simplest recipe, about 500 grams are used. potatoes, three carrots, two turnips or rutabaga, two onions, two tomatoes or tomato paste. If desired, you can add cabbage and beans. Beans are taken from the calculation of one glass for 800 gr. vegetables.
Before stew, vegetables are cut into slicesor large cubes. Turnip, carrots and swede can be stewed at once, cabbage pre-boiled in water. Potatoes and onions are recommended first fry in a pan with butter.
In a separate frying pan, you should fry a tablespoon of flour, then dilute with a decoction of vegetables, add sliced tomatoes or tomato paste and boil.
All the vegetables put together in one pan and pour the prepared sauce. You can add vegetable broth. Add salt, pepper, a piece of cinnamon, 3-4 pcs. cloves and simmer for 15-20 minutes, covering with a lid.