How to cook vegetables correctly: in a slow cooker, steamed, in a saucepan

Hello friends!

Such dishes are especially relevant in the autumn, when the stores are full of fresh vegetables. Well, how can we not remember that vegetables contain a huge amount of vitamins, and on the eve of the cold winter season this is especially important for our body. For vegetables stewed in a slow cooker, I came across a suitable zucchini. This is what we will use as the main ingredient. Go!

Stewed cabbage with chicken steaks

A simple, hearty dish for lovers of stewed cabbage with meat. A minimum of ingredients, speed of preparation along with excellent taste will not leave housewives interested in this recipe.

Ingredients:

700g Chicken steaks (thighs)
700g Cabbage
150g Onion
20g Garlic
10gPaprika
60ml Vegetable oil
60mlWater (broth)
to taste Salt, ground pepper, green onion

Instructions

We wash the meat under running water, removing the film and veins (if any).
Cut into pieces (do not chop too much, remember that meat shrinks in size when frying).
Select the “Frying” mode, time 10 minutes.
Pour oil into a bowl and add chicken. Stirring, fry for 6-7 minutes.
Cut the onion into thin half rings and add to the meat. Add salt, paprika, ground pepper and other spices as desired. Fry for the remaining 3-4 minutes, stirring occasionally.
We clean the cabbage from the top leaves and chop it. Mnem.
At the end of the first cooking cycle, add hot water (broth), chopped cabbage, and garlic to the bowl (must be crushed).
Select the “Extinguishing” mode (or an analogue, if there is no such mode), time – 25 minutes. Close the multicooker lid.

After cooking is complete, add finely chopped dill or other herbs.

Notes

A few tips before you start cooking:

Any part of the chicken is suitable for the dish - breast, thigh, etc.
Homemade chicken meat is tougher, so you will have to stew it additionally.
It is advisable to remove the skin from meat before cooking.
Instead of water, you can add homemade broth - which will have a positive effect on the taste of the finished product.
For those who like sour cabbage, you can add tomato paste or juice without exceeding the total volume of liquid.
It is recommended to “mash” the shredded cabbage so that it releases its juice – this will speed up the cooking.
In the “Frying” mode, the multicooker lid remains open.

How long to cook a vegetable in a slow cooker: whole and in pieces

The multicooker is popular among housewives. And this is not surprising, since it is with its help that many dishes can be prepared quickly and simply. This did not spare beets either. Everyone knows that it takes a lot of time to cook a root vegetable in a pan. But with a kitchen assistant, this problem is easily solved.

In order to prepare a healthy vegetable in its entirety, the “Stew” function is used. It will take no more than 40 minutes for the product to be completely cooked and not lose its beneficial properties.

When cutting beets into pieces, you will need a more limited period of time - no more than 30 minutes. Moreover, the same “Quenching” function is used.

How to cook in a slow cooker

It takes at least 2 hours to boil beets in a saucepan. In this case, it is necessary to constantly increase or decrease the intensity of the fire. And the water constantly boils away and constant monitoring of its level is required. With a multicooker, time is saved significantly, since there is no need to control the process.

The process of preparing beets is very simple:

Wash the root vegetable very well under cold running water;
Place in a multi-cooker bowl and fill with water so that the beets are completely submerged in liquid;
Set the device to the “Extinguishing” mode, which will take 40 minutes and leave;
After that, take out the beets, cool, peel off the top peel and you can start preparing them further.

Potatoes stewed with meat and vegetables

This tasty and satisfying dish will add pleasant variety to the daily diet of any family.

Ingredients:

400g Pork
900g Potato
600g Zucchini
80g Onion
80gCarrot
to taste Salt, black pepper, Khmeli-suneli

Instructions

Wash all vegetable ingredients well, peel and cut into small cubes.
Cut the meat (preferably not too fatty) into portioned pieces (5 centimeters each).
Select the “Fry” mode and fry the pork and onions in vegetable oil for 20 minutes, stirring occasionally with a spatula. Do not close the multicooker lid.
Add chopped vegetables, add water to lightly cover them.
Add salt and spices.
Close the lid, set the “Extinguishing” mode for 40 minutes.

Lazy cabbage rolls in a slow cooker

Cooking time for lazy cabbage rolls in a slow cooker is 60 minutes.

The calorie content of the finished dish is 95 kilocalories per 100 g.

What ingredients will be needed?

Required components:

650 g minced meat;
breadcrumbs;
a small head of cabbage;
2 onions;
2 carrots;
5 tbsp. vegetable oil;
300 ml tomato paste;
egg;
salt, herbs and spices as desired.

Minced meat can be made from any type of meat. If desired, you can mix several varieties, for example, pork and beef.

Step-by-step cooking process

Instructions:

Vegetables should be peeled and chopped into small pieces; it is recommended to finely chop the cabbage. The prepared products need to be mixed.
Place vegetable oil and half of the prepared vegetables in the multicooker bowl. Place small balls of minced meat and egg on top of the cabbage. Place the rest of the vegetables on top of the meat layer.
Tomato paste should be evenly distributed over the food placed in the multicooker. No need to stir.
The device must be switched to the “Extinguishing” mode for 45 minutes. It is recommended to carefully mix the finished dish.

You should not stir food during cooking.

What can I add?

If there is not enough meat, you can add rice boiled until half cooked to the minced meat in a 1:1 ratio. Such a change will not spoil the taste of the dish, but will reduce its cost.

Rules for serving dishes, decoration

It is recommended to serve lazy cabbage rolls hot, first garnished with fresh herbs. Full-fat sour cream goes well with this dish.

Vegetable stew with chicken gizzards

Ingredients:

1kg Chicken gizzards
3pcs Bay leaf
150g Onion
100gCarrot
100g Potato
150g Tomatoes
150g bell pepper
100g Eggplant
100g Zucchini
150mlBroth
2st. l. Sour cream
to taste Greens to taste
to taste Ground red pepper
to tasteSalt

Preparation:

Clean the chicken stomachs, boil (you can use the “Baking” mode in a slow cooker) with salt, parsley, dill, bay leaf – 60 minutes.
Leave some of the broth for further cooking.
Wash the vegetables and cut into cubes.
Pour vegetables into the boiled gizzards, add broth, sour cream, and spices.
Cook on the “Stew” mode for another 60 minutes.

How to properly fry vegetables in a slow cooker?

Every day the number of those who very rarely cook their food in the usual way: in a frying pan, saucepan or oven is increasing, and all because it has been replaced by a completely new, improved device called a multicooker. This device combines all types of cooking and operates automatically. You don’t have to monitor the cooking process in a multicooker - thereby reducing the time spent in the kitchen cooking. A multicooker is, without exaggeration, a gift for every housewife! In a slow cooker you can cook anything, stew it, bake it, reheat it, and even fry it. The most seemingly difficult thing is frying, and many often face the problem of how to fry in a slow cooker. In fact, everything is extremely simple. There are many tips and recipes.

You can fry a huge number of different foods in a slow cooker, but today you need to figure out how to fry vegetables in a slow cooker. Without vegetables, it is generally very difficult to imagine the diet of a person who at least somehow cares about his health, because it is vegetables that contain microelements that are so necessary for the human body. Vegetables also contain fiber and dietary fiber, which take care of the human cardiovascular system. All nutritionists vehemently recommend eating vegetables to anyone who wants to lose weight, and people over the age of 40 are also recommended to make up half of their daily diet from vegetables. With the invention of multicookers, it has become even easier and more interesting to cook vegetables, because the vegetables retain useful substances, and there is no need to monitor the cooking process, and the taste of the dish is rich.

You can cook almost any vegetables in a slow cooker, namely: potatoes, carrots, zucchini, corn, eggplant, green beans and cabbage. Vegetables in a slow cooker can be cooked both as a side dish and as a main dish. Naturally, the most useful mode for cooking vegetables in a multicooker will be the steaming mode, because absolutely all the beneficial substances and microelements are preserved in the finished dish. However, very often you want to fry some vegetables, no matter what you say, and fried food tastes better than stewed or boiled food, although it is more harmful. Below are some recipes that will help you figure out how to fry vegetables in a slow cooker. You should start with the first, and therefore the most common and beloved recipe by all - fried potatoes with mushrooms in a slow cooker.

For this dish, you should stock up on potatoes (four pieces), herbs, as well as vegetable oil, onions (two heads), mushrooms (three hundred grams) and, of course, salt and pepper. At the very beginning, you need to select and wash the mushrooms; the largest of them can be cut into two parts. Then you need to put the multicooker on the “baking” mode for an hour; the temperature of the multicooker should be such that the food is fried in it. Next, you need to pour the mushrooms into the saucepan and add vegetable oil. During the cooking process, mushrooms release a lot of liquid, so they must be fried until this liquid has completely evaporated. This process takes about twenty minutes, then you need to cut the onion into half rings, chop the pepper and mix it all. Pour the resulting mixture into the mushrooms and fry it all for ten minutes.

While the vegetables are frying, you need to peel the potatoes, wash them and cut them into slices, and then, after ten minutes, add them to the pan. The potatoes need to be salted, close the lid of the pan and fry for another twenty minutes. After this, remove the lid of the pan, salt the dish and mix thoroughly, and then leave for another twenty minutes. That's it, fried potatoes with mushrooms are ready, delicious! It's time to move on to the next recipe. Zucchini has been a very popular vegetable at all times, so you need to figure out how to fry this vegetable in a slow cooker. This dish is prepared quite quickly, which means it will not take much of the hostess’ time. Some people fry zucchini in breadcrumbs, others in cheese, but the most delicious recipe, undoubtedly, is cooking zucchini in eggs.

To prepare this dish, you should buy two zucchini (unless, of course, they grew in your own garden), an egg, flour (you only need one hundred grams) and a head of garlic. First you need to wash the zucchini, peel them and cut them into small rings. To make the dish tender and juicy, you need to make the rings as thin as possible. Next, you need to put them in a cup, salt, pepper and sprinkle with herbs (dried herbs can be used). The next step is to beat the eggs in a cup, to which you need to slowly add flour. Then, pour oil into a multicooker pan and place the zucchini in it, first dipping each zucchini ring into a cup with an egg. In order for the zucchini to be fried, they must be laid out strictly in one layer. Next, select the “Stew” multicooker mode and close the lid.

Usually, multicookers automatically set the stewing mode to one hour, however, this time is of course a lot. Open the lid after ten to fifteen minutes; if the zucchini is ready, then you need to turn them over and continue frying. Ready zucchini turns golden. When the first portion is ready, you need to take it out and fill the slow cooker with new zucchini. When the zucchini is ready, you need to take them out and put them on a plate and, to enhance the taste, rub the garlic on them (the garlic is rubbed on a fine grater), and so on for each serving. This completes the process! Fried zucchini with garlic is ready! Such simple recipes will help you please yourself and your loved ones with healthy, and most importantly, delicious food!

Potatoes stewed with meat

Ingredients:

350g Pork
1pcs Bow
2pcs Carrot
750g Potato
300mlWater
2st. l.Tomato paste
4st. l.Vegetable oil
1 hour l.Salt
3pcs Allspice
2pcs Bay leaf

Preparation:

The dish requires meat with layers of fat, preferably the neck. Wash and cut into 5 cm pieces.
Cut the onion into cubes.
We clean the carrots and chop them into half rings.
Turn on the multicooker, “Frying” program for 30 minutes.
Pour oil, fry meat for 20 minutes.
Add the onion and carrots and fry everything together, stirring, for 10 minutes. The lid does not close.
Cut the potatoes into cubes.
Add pasta (you can use tomato juice) and spices to the meat with onions and carrots. Mix.
Add potatoes and salt. Pour in water to lightly cover the potatoes.
Turn on “Quenching” for 60 minutes.

Potatoes with pork and cheese

Despite the use of pork, the presented dish has a low calorie content - 143 kcal per 100 g of product.

To prepare 6 servings, it will take 90 minutes.

What ingredients will be needed?

Required components:

300 g pork fillet;
100 g hard cheese;
4 large potatoes;
2 tomatoes;
2 tbsp. low-fat sour cream;
bulb;
salt, herbs and spices as desired.

If you use meat with a lot of fat, the calorie content of the dish will be significantly higher.

Step-by-step cooking process

Instructions:

The meat should be chopped into small pieces, placed in a multicooker bowl, and mixed with spices and salt. On top of the pork you need to spread a layer of finely chopped onions and potatoes.
Tomatoes need to be doused with boiling water, peeled and cut into half rings. The resulting blanks need to be dipped in sour cream and placed on top of the products previously placed in the multicooker bowl.
It is recommended to switch the device to the “Baking” mode for 1 hour. After this time, you need to spread the grated cheese over the food, after which you need to close the lid and continue cooking the dish for another 10 minutes.

At the end of the cooking time, the cheese should melt and release its fat.

What can I add?

If desired, you can add broccoli or mushrooms to the dish described. It is permissible to replace sour cream with mayonnaise, but this will increase the energy value of the finished product.

Rules for serving dishes, decoration

It is recommended to serve potatoes with pork with sour cream sauce and fresh herbs.

Vegetable stew puff paste

Ingredients:

4-5 potatoes,
½ head of cabbage,
1 sweet pepper,
1 eggplant,
2 tomatoes
1 zucchini,
herbs, salt, pepper, spices - to taste.

Preparation:

Pour a little vegetable oil into the bottom of the multicooker bowl. Cut all the vegetables randomly and place them in a bowl in layers: potatoes, cabbage, bell peppers, zucchini, eggplant, tomatoes.
Don't forget to salt each layer and add a little spice. Sprinkle herbs on top of the tomato layer, you can chop a clove of garlic. Close the lid, set the “Extinguishing” mode for 1 hour.

How to deliciously bake vegetables

Beets turn out to be incredibly tasty; to prepare them you don’t need anything other than food foil and a slow cooker. This version of the vegetable can be used as an independent dish, especially when it comes to the dietary period, or as an additional ingredient for various salads.

In order to bake root vegetables, you will need:

beets – 1 piece of large size (up to 600 grams).

Cooking time – 1 hour.

Calorie content – 42 kcal.

Beet baking process:

Wash the beets thoroughly to remove dirt and dry them a little;
Trim the tail, but do not touch the other side, since all the juice will leak out during the cooking process;
Lay out the foil on a flat surface and place the root vegetable on it;
Wrap in such a way that the edges of the foil are directed upward to retain the released juice inside;
Place in the multicooker bowl, set the “Bake” function for 1 hour;
After the specified period, remove the beets and leave to cool. Then unwrap and peel.

Zucchini with champignons in a slow cooker

Ingredients:

1 young zucchini,
2 tomatoes
1 onion,
300 g champignons,
2-3 cloves of garlic,
2 tbsp. vegetable oil,
salt, pepper, spices - to taste.

Preparation:

Cut the onion into cubes. In a multicooker bowl, heat the vegetable oil in the “baking” or “Frying” mode, add the onion and fry for 5-6 minutes. Meanwhile, cut the zucchini into slices, add it to the onion and cook for another 5-7 minutes.
Cut the mushrooms into slices, add to the bowl, stir and cook in the same mode until the liquid has completely evaporated.
Do not close the lid. Add some salt. Add sliced tomatoes, pressed garlic, herbs, stir and close the lid. Cook for 10 minutes.
Vegetables in a slow cooker are good on their own, but they taste even better with meat!

Beet caviar recipe

For beet caviar you will need the following set of ingredients:

raw beets – 450 grams;
onion – 1 head;
medium-sized carrots - 1 piece;
garlic – 1 clove;
sugar – 1 teaspoon;
tomato paste – 2 tablespoons;
purified water – 120 ml;
refined vegetable oil - 4 tablespoons;
black, red ground pepper, table salt - at personal discretion.

Cooking time – 1 hour.

Calorie content – 71 kcal.

How to prepare the dish:

Peel the beets raw and chop using a large grater;
The remaining vegetables (carrots, onions) also need to be peeled, and then the onion is divided into small cubes, and the carrots are chopped using a grater;
Pour vegetable oil into the multicooker bowl and immediately set the “Frying” mode;
Add chopped onion and carrots together and fry for 10 minutes. During this time, it is necessary to stir the composition several times;
Add beets and continue roasting again for 10 minutes;
Add spices to vegetables. Then add tomato paste and sugar. Mix;
Add purified water and set the device to “Extinguishing” mode for 50 minutes. At the same time, add tomato paste. During the process of stewing food, you need to open the lid and stir the mixture several times;
10 minutes before the appliance shuts down, add pre-chopped garlic.

A slow cooker significantly speeds up the process of preparing beets in any form. Thanks to it, there is no longer any need for tedious hours of waiting for the product to be ready. Everything is quite fast and simple. In addition, all the beneficial elements contained in the vegetable are preserved.

Ingredients:

eggs – 5 pcs.
medium potatoes – 5 pcs.
chicken breast – 400 gr
carrots – 1 pc.
pickled cucumbers – 2-3 pcs.
sour cream – 5 tbsp.
canned peas – 7 tbsp.
salt to taste
greens for decoration

It so happened that in my family not a single holiday, and especially the New Year, passes without a traditional bowl of Olivier salad. Today I will tell you how you can save time, effort and cook Olivier in a slow cooker. Moreover, when time is running out, this recipe will come in handy.

Don’t let this approach to preparing this salad surprise you; I won’t encourage you to mix it in a multicooker bowl and serve it like that to the holiday table. Surprise your guests, surprise them so much! No, everything is much simpler, you will learn how to cook vegetables for a salad in a slow cooker at the same time as eggs and meat.

The model of my multicooker Polaris 0517 AD with a power of 850W allows you to cook all kinds of dishes in it quite simply and quickly, especially steamed vegetables and meat. Steamed vegetables retain all their vitamins and rich natural taste. Therefore, ready-made salads turn out much tastier and healthier.

Today I will tell readers of the site how very simple, quick, and most importantly, healthy it is to prepare Olivier with chicken in a slow cooker, boiling the main ingredients for this salad in it.

Cabbage stewed with beans

Ingredients:

500-700 g cabbage,
1 stack white beans,
1 carrot,
1 onion,
1 sweet pepper,
2 tbsp. tomato paste,
salt, pepper, vegetable oil, spices,
1 stack water.

Preparation:

Pre-soak the beans overnight; you can add a little soda to the water. Or you can take canned one. Chop the vegetables. Turn on the multicooker to the “Baking” or “Frying” mode, place the chopped vegetables in the bowl, stir and cook for 10 minutes.
Then add the beans to the bowl, pour in a glass of boiling water, stir and switch the multicooker to the “Stew” mode for 2 hours.
An hour after the start of cooking, open the lid and add salt to taste, tomato paste, pepper and spices to taste into the bowl. Khmeli-suneli seasoning looks especially good in this dish, but you can also try curry spices.
Serve with greens as an independent dish or side dish.

Vegetables with fish

To prepare vegetables with fish, you will need the following products:

fish fillet - 600 g;
onions - 3 pcs.;
celery - 100 g;
tomatoes - 2 pcs.;
carrots - 4 pcs.;
green beans - 200 g;
sunflower oil - 3 tbsp. l.;
dried ginger, salt and pepper.

How to cook:

Coarsely chop the fillet.
Cut the onion, carrots and celery into strips.
Cut the tomatoes into slices, leave the beans whole.
Place vegetables and fish in layers in a multicooker bowl greased with oil.
Season with spices and cook for 40 minutes in the “Stew” mode.

Stewed vegetables in a slow cooker (step-by-step photos)

Ingredients:

150-200 grams of Adyghe cheese
1 medium carrot
2 medium potatoes
1 small zucchini
200 g broccoli (or cauliflower)
2 tomatoes
100 ml water
100 ml sour cream
salt
spices
greens (parsley, dill, cilantro, basil to choose from)

Preparation:

Cut the cheese, carrots, potatoes, zucchini into cubes (not too small), and disassemble the broccoli into small florets.
Pour a little vegetable (or ghee) oil into the multicooker bowl and turn on the “Frying” mode (if there is no such mode, then “Baking”) for 10 minutes.
Throw in the spices. Let them fry for 2-3 minutes.
Add chopped carrots and cheese. Mix.
Fry under the closed lid until the signal, stirring a couple of times.
Add cabbage, potatoes, zucchini and 100 ml of water.
Turn on the “Extinguishing” mode (or another with a temperature of 100ºC or a little more) for 40 minutes. During the stewing process, it is advisable to stir the vegetables 1-2 times.
10-15 minutes before the end (when the potatoes are already soft, but not boiled), add chopped tomatoes and salt.
After the signal indicating the end of the program, add sour cream and black pepper to the stewed vegetables.
Sprinkle with finely chopped herbs and stir.

That's all! You can try!

Recipe for “Steamed vegetables in a slow cooker”

Wash and peel the potatoes, cut into small cubes. Also cut the washed and peeled carrots into cubes or strips. Chop broccoli and cauliflower.

Pour water into the multicooker pan and place the steamer container on top, pour vegetables into it.

Pepper and salt as desired. You can add your favorite spices or add a specific flavor to vegetables by adding seasonings to the water.

Select the steaming program. The total cooking time in this program will depend on the amount of water poured into the multicooker pan, approximately 20 minutes.

As soon as the water has completely evaporated, the multicooker will finish cooking and switch to heating. To interrupt cooking of vegetables, turn off the heat.

You can easily check whether vegetables are ready using a fork or knife. If the vegetables are ready, the knife blade will go into them without any effort.

You can sprinkle a small amount of vegetable oil on the prepared vegetables, transferred to a plate. Bon appetit!

Information for men

Exercises for the pectoral muscles for men at home
Plank exercise for men

Gym workout plan for men

Workout for weight loss for men at home

Stewed meat with vegetables in a slow cooker (with photo)

Ingredients:

Pork – 1 Kilogram
Eggplant - 1-2 pieces
Onions - 2 pieces
Sweet pepper - 2 pieces
Potatoes – 2 pieces
Carrots – 1 piece
Garlic – 3 cloves
Cabbage – 150 grams
Water - 50 Milliliters
Vegetable oil - 20 Milliliters
Spices - To taste
Ketchup – 50 grams

Preparation:

Pour oil into the multicooker bowl, lay out the meat in pieces, add spices. In the “Frying” mode, cook for half an hour until browned.
Next, add chopped onions, eggplants, peppers, potatoes, carrots and garlic. Fry for another 15 minutes.
Now add cabbage and onions, add ketchup there too. Cook in the “Stew” mode for an hour.

Ready! Bon appetit!

Steamed vegetables in a slow cooker

Cooking vegetables in a slow cooker is an ideal way to preserve the appearance of food, and most importantly, beneficial vitamins are not lost when cooking vegetables in this way.

Number of servings: 2.

Calories per 100 g: 30 kcal.

Steamed vegetables - ingredients:

potatoes - 150 grams (about two medium potatoes);
carrots - 100 grams (about two medium carrots);
broccoli - 50 grams;
cauliflower - 50 grams;
water - 300 milliliters (about two multi-glasses);
salt, spices - to taste;

Lenten dish for the whole family

Potatoes stewed with vegetables in a slow cooker are a tasty and healthy dish in themselves. And if you add beets to it, we get a side dish enriched with fiber.

Compound:

0.3 kg beets;
0.1 kg carrots;
0.1 kg of onion;
0.3 kg of potatoes;
70 g bell peppers;
150 ml tomato juice;
1 tbsp. l. refined sunflower oil;
salt;
freshly ground black pepper.

On a note! You can use frozen vegetables for this dish.

Preparation:

We wash and clean all vegetables.
Chop the potatoes and carrots into strips and grate the beets.
Chop the onion into half rings and the peppers into cubes.
Add sunflower oil to a multi-bowl and add carrots and beets.
Set the “Fry” option and sauté the carrots and beets for ten minutes.
Add potatoes, onions and bell peppers.
Pour tomato juice into the multi-bowl, add pepper and salt.
Set the “Soup” or “Stew” option and cook for forty minutes.
Then leave the assorted vegetables under the closed lid for 10-15 minutes and serve them to the table.

Ratatouille

List of required products:

zucchini - 300 g;
tomatoes - 500 g;
eggplants - 300 g;
bell pepper - 150 g;
onion - 1 pc.;
tomato paste - 1 tbsp. l.;
sunflower oil - 4 tsp;
sugar - 0.5 tsp;
salt, pepper, spices, herbs.

Cooking instructions:

Finely chop the bell pepper and onion.
Pour boiling water over two tomatoes, peel and chop.
Pour oil into the slow cooker and add onions.
Saute for 2 minutes in the “Fry” mode, then add tomatoes and peppers, cook for another 15 minutes.
Add sugar, salt and paste. Mix well.
Divide the resulting sauce in half. Leave one half in the bowl, pour the second into a separate bowl.
Coarsely chop the eggplants, peeled zucchini and remaining tomatoes and place them in a multicooker in layers.
Cook for about an hour in the “Stew” mode.

When serving ratatouille, it is recommended to season the second part of the sauce and sprinkle with fresh herbs.

Roasted vegetables with citrus-vanilla sauce

Often, before a big feast, any housewife has a question: how to bake whole vegetables in the oven in an original way? There are no special options to vary the taste of the dish, except to change the amount of vegetables and their combination. In this case, dressings come to the rescue, highlighting, emphasizing, and giving the products a special taste. We offer an original version of vegetables cooked in a sweetish citrus sauce.

It’s not for nothing that in Rus', during the winter cold and during Lent, they prepared Lenten pickle with barley and pickles

Ingredients:

Cauliflower - 1 head
Pepper - 2 pcs.
Zucchini - 1 pc.
Mushrooms – 200 gr
Grapeseed oil - 4 tbsp. spoons
Thyme, salt - to taste For the sauce:
Orange - 1 pc.
Lemon - 1 pc.
Wine vinegar - 2 tbsp. spoons
Honey - 1.5 tbsp. spoons
Vanilla essence - ¼ teaspoon
Black pepper - to taste

How to cook vegetables with aromatic sauce

Prepare the food by taking large zucchini, tomatoes, peppers and a medium head of cauliflower. It is better to use champignons as mushrooms, but they can also be replaced with oyster mushrooms.
Wash all products well and dry.
Divide the cabbage into inflorescences, cut the young zucchini into large rings, remove the seeds from the pepper and cut into large slices. Cut the mushrooms into pieces. For champignons, just separate the caps from the stems.
Place assorted vegetables in a mold. Season them with salt and thyme. Sprinkle 2 tbsp. spoons of grape oil.
Bake at 200C for 20 minutes.
During this time, you need to have time to prepare the sauce. Wash the lemon and orange thoroughly.
Grate the zest of both fruits into a bowl, squeeze out the juice from the pulp, removing the seeds.
Pour honey into the juice. vinegar, vanilla extract. Season the marinade with pepper and stir everything thoroughly.
Pour the citrus marinade over the already baked vegetables, mix them carefully and return them to the oven for 7-10 minutes until final cooking.

Advice. To get a golden brown crust on the top layer, you can turn on the “grill” or “top heat” mode at this time.

A healthy quick side dish

To prepare the first recipe, you will need a simple and affordable set of ingredients.

We need to prepare:

3 ripe zucchini;
2 eggplants;
2 sweet peppers (preferably different colors);
2 cloves of garlic;
1 carrot;
1 tomato;
1 onion;
0.5 tsp. table salt;
a pinch of black pepper;
sunflower or olive oil.

Main stages of preparation:

Peel the onion and finely chop it with a sharp knife. Then we pass the garlic cloves through a press.
Pour about two tablespoons of olive oil into the multicooker bowl and add the already chopped ingredients. Select the “Frying” program and cook the vegetables for a quarter of an hour. At the same time, mix them with a special spatula every 5 minutes.
During this time, thoroughly wash the remaining vegetables and peel the carrots. Peeling zucchini and eggplant is not recommended. Immediately cut them into large pieces.
Chop the carrots with a knife (do not grate them). We extract the seeds from the bell pepper and cut the tomatoes into small slices.
After 15 minutes, add the eggplant to the garlic and tsibula. Mix everything well, and after 3-5 minutes add the remaining ingredients.
If necessary, add a little more oil and season everything with spices. Mix gently with a silicone spatula.
Select the “Baking” mode and set the time to 40 minutes. Stir the dish periodically until cooked, and then serve it warm.

Vegetable saute in a slow cooker

Supporters of healthy and dietary nutrition, as well as vegetarians, love to prepare sautes only from vegetables without adding meat ingredients. You can savor this French treat. By the way, sauté in the Polaris multicooker will be prepared in the same way. The only difference is the name of the program mode and the duration of the heat treatment.

You can add absolutely any vegetables to the sauté, depending on your personal taste preferences. In general, this dish is considered to be seasonal. In summer or early autumn, nature generously gives us various aromatic and healthy vegetables, which come together in one gastronomic masterpiece.

On a note! There is no need to add water or sauces when cooking sauté in a slow cooker. During heat treatment, vegetables will release natural juice, which will give the dish a unique taste.

Compound:

1 eggplant;
2 pcs. fresh tomatoes;
1 zucchini;
1-2 pcs. sweet bell peppers;
20 g ginger root;
a head of onion or red salad;
2 pcs. garlic cloves;
a bunch of parsley and cilantro;
salt and pepper mixture to taste;
4 tbsp. l. refined sunflower seed oil.

Preparation:

We cut off the side parts of the eggplant and zucchini, including the stalk,
Using a vegetable peeler, remove the skin. We wash the vegetables thoroughly and dry them.
Cut the eggplant and zucchini into medium-sized cubes.
We wash the tomatoes and make cross-shaped cuts on top with a knife.
Place the tomatoes in a bowl and pour boiling water over them.
After a couple of minutes, rinse the tomatoes with running water and carefully remove the skin. Chop the vegetable into cubes.
Finely chop the onion and garlic with a knife. Peel the sweet peppers, wash them and chop them into strips.
Finely chop the washed and dried greens.
Peel the ginger root and grate it on a fine grater.
Pour refined sunflower seed oil into a multicooker bowl.
We activate the “Frying” mode and set the timer for 15 minutes.
2-3 minutes after the start of the cooking program, add chopped onions to the multicooker container. Fry it until softened and golden brown.
Add all other ingredients to the onion except for the ginger root and herbs.
Mix everything, season with salt and pepper mixture.
We activate the “Extinguishing” program mode for 60 minutes.
About 10 minutes before the end of the program, add ginger and herbs to the multicooker bowl.
Simmer until the beep sounds.

Appetizing sauté

Sautéing vegetables in a slow cooker is not at all difficult. If we simmer a regular stew in gravy until it softens, then during the sauté preparation process it is important to ensure that all the vegetables retain their shape and do not turn into an inconspicuous mush.

Most often, sauté is prepared from eggplants, sweet bell peppers and tomatoes. And to improve the aroma and taste, add mint and basil. In general, sauté is a real culinary springboard that you can use to bring your wildest culinary ideas to life. Fresh mushrooms and chicken will make the sauté juicier and tastier.

Let's start by preparing sauté in the Redmond multicooker.

Compound:

0.6 kg chicken fillet;
1 fresh tomato;
1 zucchini;
carrots - 1 root vegetable;
herbs, table salt and spices to taste;
3 tbsp. l. refined sunflower seed oil;
onion – 1 head;
1 sweet bell pepper;
250 g of fresh mushrooms;
1-2 pcs. garlic cloves.

Preparation:

Let's start by preparing the necessary ingredients for sautéing. Pre-defrost the chicken fillet.
Peel the onion head. Cut the onion in half, divide each into three more parts and chop into cubes, but not too small.
Peel the carrot roots, rinse with water, and remove any remaining moisture with a paper towel.
Cut the carrots into large pieces.
Carefully remove the stem from the sweet bell pepper.
We wash it, clean out the seeds and remove the white veins.
Cut the sweet pepper into strips.
Peel a medium sized zucchini. Rinse thoroughly with running water.
Cut it into small cubes.
If you took an old fruit, then it is advisable to remove large seeds from it.
Wash fresh champignons thoroughly and dry. We cut them into large pieces or plates so that the mushrooms can also be felt in the dish.
Wash the fresh tomato and cut into small cubes. If desired, you can remove the skin from the vegetable.
Wash the chicken breast thoroughly under running water. Remove the film and dry with a paper towel.
Cut the chicken meat into portions.
Pour refined sunflower seed oil into a multicooker bowl.
Activate the “Frying” program mode. Warm up the refined oil. This will take about three minutes.
Place chicken breast pieces into a multicooker bowl.
Stir, after about 5 minutes the poultry meat will lighten.
Place chopped onions, carrots and champignons into a multi-cooker container. Mix everything well and continue frying.
After 5 minutes, add the zucchini and sweet bell pepper to the multicooker bowl. Stir and continue frying all ingredients.
In total, 15 minutes have already passed since the start of cooking vegetables with chicken.
Add 1 tsp to the multicooker bowl. pepper mixture, chopped tomatoes and table salt, garlic.
We activate the “Extinguishing” program mode. Set the timer for 20 minutes.
After the allotted time, we ended up with a delicious, aromatic and incredibly juicy sauté.
Sauté can be served with any side dish, for example, rice noodles. Add some fresh herbs for flavor.