Recipe for cooking stewed vegetables in a frying pan. How to stew vegetables in a frying pan

Braising allows you to find an excellent combination between taste and preservation of nutrients. Every follower of a healthy diet should know how to prepare stewed vegetables. After all, such a dish, especially with the addition of various spices, does not leave anyone indifferent.

Country Potato Stew

These potatoes are great as a side dish for meat or fish. It is especially good in combination with fresh vegetables.

Potatoes – 4 pieces.
Onions – 1 piece. If the onions are small, take two, and if they are large, half is enough.
Butter – 20 g. Gives potatoes special tenderness.
Garlic – 2 cloves.
Vegetable oil – 20 ml (refined).
Bay leaf – 1 piece.
Salt.
Pepper.

Cut the potatoes into large cubes.
Cut the onion into quarter rings or half rings. Slice thinly.
Chop the garlic as finely as possible.
Mix onion and garlic.
Pour vegetable oil into the bottom of the pan.
Place half of the potatoes.
Add onion and garlic, bay leaf, salt and pepper.
Pour in cold boiled water so that it almost covers the food.
Place the remaining potatoes.
Add butter, cut into several pieces.
Bring to a boil. Then turn the heat to low and simmer under the lid until the potatoes are completely cooked.

Stewed sweet peppers with tomatoes

Bell pepper – 2 pieces. It is better to take two peppers of different colors, so the dish will look much more beautiful.
Tomatoes – 2 pieces. Choose hard ones, they will not “fall apart” during the cooking process.
Garlic – 1 clove. However, if you like it spicier, you can easily use more garlic.
Onions – 1 piece.
Vegetable oil – 30 ml. Be sure to choose refined.
Salt.
Pepper.

Cut the onion into thin half rings or quarter rings.
Cut the tomatoes into cubes.
Peel the pepper, remove the core, rinse. Cut into strips.
Fry the onion in hot vegetable oil until it becomes translucent.
Add tomatoes and pepper. Mix everything and cover with a lid. Simmer for 3 minutes at medium heat. Turn the heat to low and continue to simmer until the pepper softens. If there is not enough vegetable juice, add a little water.
When the peppers become soft, add salt and pepper.
Squeeze or grate the garlic and add to other ingredients. Mix everything and keep on fire for 2-3 minutes.

Braised cabbage

Cabbage – 0.5 large head, or 1 small head.
Tomato paste – 3 tbsp. Instead, you can use grated tomatoes, tomato sauce or tomato juice.
Carrots – 1 piece.
Parsley – 1 bunch.
Salt.
Pepper.

Finely chop the cabbage and mash it with your hands.
Grate the carrots on a coarse grater.
Simmer the carrots in a small amount of water for 5 minutes.
Add cabbage and simmer for 10 minutes.
Add salt, pepper, tomato paste and mix everything. Simmer until cabbage softens.

Stewed zucchini with eggplants

Zucchini – 1 piece.
Eggplant – 1 piece. It is better to take young eggplant, it is not so bitter.
Carrots – 1 piece.
Garlic – 3 cloves. This will give a fairly strong garlic aroma, so you can reduce the amount.
Onions – 1 piece. Based on an average onion.
Wheat flour – 1 tbsp.
Tomatoes – 3 pieces.
Salt.
Pepper.

Peel the zucchini, remove the seeds and cut the pulp into cubes.
Prepare and cut the eggplants in the same way. Then sprinkle them with salt, stir and let stand for 15 minutes. Then rinse under running cold water. This will remove any unpleasant bitterness from the vegetables.
Scald the tomatoes and remove the skin. Cut into cubes.
Cut the carrots into small strips.
Fry the eggplants in vegetable oil for 2-3 minutes.
Add carrots. Fry for another 5-6 minutes.
Add zucchini. Continue frying for 5 minutes.
Now add the onion to the frying pan. Mix everything and simmer over low heat until the juice from the vegetables is almost completely released.
Add flour, stir, simmer for 5-6 minutes.
Add tomatoes. Cover the pan with a lid and simmer until the vegetables are completely softened. If there is not enough vegetable juice, add a little water.
Crush the garlic and add to the already softened vegetables. Stir and keep on fire for 2-3 minutes.

Stewed beets with sour cream

Beets – 2 pieces.
Onions – 1 piece.
Sour cream – 150 g.
Vegetable oil – 40 ml (refined).
Water – 100 ml.
Salt.
Pepper.

Peel the beets, rinse and grate on a coarse grater.
Cut the onion into cubes.
Fry the beets and onions in vegetable oil for 10 minutes.
Pour in boiled hot water and stir. Simmer covered for 10 minutes.
Add salt and pepper, sour cream. Mix everything, simmer over low heat for 15 minutes.

Sweet stewed pumpkin with raisins

Peel the pumpkin and cut into cubes 2-2.5 cm thick.
Mix pumpkin pieces, washed raisins and sugar. Simmer covered for 10 minutes on low heat.
Squeeze the juice out of the lemon (if you don’t like sourness, you can add less juice).
Continue to simmer, covered, until the pumpkin softens.

Vegetable stew with mushrooms

Potatoes – 300 g.
Fresh champignons – 300 g.
Onions – 1 piece.
Carrots – 1 piece.
White cabbage – 200 g.
Garlic – 2 cloves.
Tomatoes – 2 pieces (can be replaced with tomato juice or tomato paste).
Vegetable oil – 50 ml (refined).
Salt.
Pepper.

Cut the mushrooms into slices.
Cut the onion into quarter rings.
Grate the carrots on a coarse grater.
Cut the potatoes into thick slices (about 1-1.5 cm).
Finely chop the cabbage.
Scald the tomatoes, remove the skin. Cut into cubes.
Cut the garlic into smaller pieces.
Fry the onion in vegetable oil for 2-3 minutes.
Add carrots, fry for another 2-3 minutes.
Add potatoes and 50 ml water. Cover with a lid and simmer for 10 minutes.
Add mushrooms and cabbage. Simmer until softened. Mushrooms can also be lightly fried beforehand.
Add tomatoes, salt, pepper. Try the stew. If it seems sour to you, add a little sugar. Simmer for another 5 minutes.
Add garlic, stir. Keep on fire for 2-3 minutes.

You can simmer the vegetables on their own and you will have a vegetarian dish. Or you can add various types of meat, poultry, and then it will be a satisfying meal for the whole family.

How to stew vegetables in a frying pan without oil

In chapter Second courses to the question How to stew vegetables deliciously without vegetable oil? given by the author Natalia Zubanova the best answer is

Recipe “Vegetable stew in the sleeve”

cut all the vegetables: tomatoes, bell peppers, onions, potatoes, eggplants, carrots, cabbage (whatever is in the refrigerator), garlic, lamb or beef into pieces. Next, add salt, pepper, cumin, cilantro or any seasoning for meat. You can also add a little white wine. Mix everything and let it stand for 1 hour. For a diet or lenten menu, you can omit meat. Put everything in a sleeve, release the air (so that the bag does not burst when the air expands), close it and put it in the oven for 1.5 hours at 170 degrees (it will be with broth) or 180-190 degrees (it will be a little dry). Once ready, cut the bag, lay it out, and sprinkle fresh herbs on top.

you can simply use different spices, soy sauce, tomato paste

Stew in honey. (chicken wings)

with soy sauce and a spoonful of low-fat sour cream it will be a very tasty stew

No, I am radically kind today. I’m explaining something smart or useful, yes... So, stewing is a heat treatment in a combination of liquids and fat, and there are much more liquids. Therefore, if the question is to avoid oil altogether, then you will not be able to stew the vegetables. You blanch them or boil them, but don’t stew them in any way. And if you don’t need vegetable oil, then use butter or animal fat.

In its own juice. on a small flame, adding greens and a little garlic at the end.)

But I wouldn’t refuse butter. It helps in the absorption of many very useful vitamins from vegetables. For example, carrots are useless without fat components. The vitamin is fat-soluble. Just choose tasty and natural sunflower oil

There are 2 ANSWERS on the site to the question How to sauté vegetables deliciously without vegetable oil? you will find 8 answers. The best answer about how to stew vegetables without oil was given on April 04 by Natalia Zubanova.

How to properly stew vegetables

Stewed vegetables are a dish known to everyone. To add an exquisite taste to simple dishes, you can stew vegetables in unique signature sauces with the addition of various spices. It is in stewed dishes that a real cook can demonstrate all his skills, revealing the unique taste of each vegetable or balancing all vegetable flavors.

What are the benefits of stewed vegetables?

Stewing is one of the types of heat treatment of foods, which is used in the preparation of regular and dietary dishes.

The main advantages of cooking vegetables using stewing:

Minimal or no fat. Usually vegetables are stewed in their own juice or with the addition of a small amount of broth. Therefore, stewed vegetable dishes contain practically no vegetable and animal fats compared to fried ones. When fried, vegetables absorb large amounts of fat.
Stewed vegetable dishes always turn out juicy and flavorful. Boiled and steamed vegetables don't always have the richest flavor, and fried foods often turn out a little dry and require additional sauces.
Preservation of the maximum amount of nutrients. When vegetables are stewed, a rich broth is formed, which evaporates only a little. Unlike cooking vegetables, the resulting broth is not drained before serving the dish.

But, like other cooking technologies, stewing also has some disadvantages:

Loss of vitamins. With any heat treatment, vegetables lose some of their vitamins, micro- and macroelements. During short-term stewing, the beneficial nutritional composition of vegetables remains virtually unchanged, but during prolonged stewing, the beneficial substances decompose, leaving only carbohydrates and fiber in the vegetables.
To enhance the flavor, vegetables are often fried before stewing, which leads to an increase in fat in the finished dish and high calorie content.

What vegetables can be stewed and in what ways?

You can stew almost all vegetables of the vegetative and fruit groups.

The first group includes: potatoes, carrots, beets, sweet potatoes, celery root, onions and leeks, sorrel. Cabbage: white cabbage, Brussels sprouts, cauliflower, broccoli. Enhance the taste of stewed dishes with herbs such as dill, parsley, savory, basil, lemon balm or mint.

Fruit vegetables suitable for stewing: all types of tomatoes, eggplants, peppers, pumpkin, zucchini, zucchini, fresh green peas. Many stews also contain beans or legumes, but their cooking time until fully cooked is too long compared to vegetables. Therefore, they are added ready-made.

Methods for stewing vegetables

You can prepare stews using various utensils and cooking methods. This can be an open fire, cooking on an electric or gas stove, or baking in the oven.

Depending on the cooking method, vegetables are stewed in a frying pan, cast iron and ceramic dishes, clay pots, or in a slow cooker.

Pros and cons of each cooking method

Stewing in a frying pan usually used for preparing small portions and after pre-frying vegetables.

Pros: the vegetables turn out juicy and cook quickly.

Cons: the dish may burn, you need to monitor the evaporation of the liquid.

When cooking over an open fire It is more advisable to use cast iron cauldrons with a lid and thick walls.

Pros: In such dishes, vegetables will not burn, they will retain their juiciness and acquire a unique taste.

Cons: Cooking takes a long time and requires a lot of attention.

For preparing stewed vegetables in the oven use cast iron molds and ceramic dishes. Dishes are baked in small clay pots in portions.

Pros: in such dishes, vegetables acquire a rich taste and aroma, and when served they look appetizing and original.

Disadvantages: dishes take a long time to simmer; liquid must be added during cooking.

Multicooker– one of the best helpers when preparing a delicious stewed vegetable dish.

Pros: Minimal time investment, complete lack of control. With this kind of stewing, vegetables are quickly cooked, juicy with a rich taste and aroma.

Cons: Some vegetables lose their vibrant color.

Regardless of the preparation, when serving the dish, you can garnish it with fresh herbs or top it with your favorite sauce.

Delicious stewed vegetables

By stewing vegetables, you can prepare both simple side dishes and complex independent dishes. To prepare simple dishes, use one type of vegetable or combine vegetables, which are stewed until fully cooked in the same amount of time. Usually all the components of such a vegetable platter are prepared at the same time. Often such dishes are included in the diet menu.

Complex dishes include stews, vegetables stewed with meat, mushrooms and fish. They are prepared in several stages. Each component product requires preliminary preparation: boiling, pickling, stewing or frying. All ingredients are mixed in a semi-finished state and brought to readiness in any convenient way. These dishes have a richer taste and appetizing appearance and higher calorie content.

Stewed vegetables - delicious recipes

Broccoli casserole with fish

broccoli 350 g,
potatoes 3 pcs,
cream 170 g,
chicken egg 3 pcs,
fresh red fish,
hard cheese 100 g,
nutmeg 5 g.

Preparation: divide the cabbage into inflorescences and boil for three minutes in salted water, boil the potatoes in their skins until half cooked, combine the eggs with cream, salt and nutmeg, and beat with a whisk. Peel the potatoes, cut into large rings, place in a baking dish, lay the cabbage on top, pour in the egg mixture. Bake in the oven at 200˚C for 20 minutes. Sprinkle the hot dish with cheese. Serve in portions hot or cold.

Vegetable sauté with mushrooms

Bulgarian pepper,
eggplants,
zucchini,
carrot,
pepper,
tomatoes. All vegetables 250 g.
Champignon mushrooms 300 g.
Garlic 3 cloves,
salt,
vegetable oil 70 g,
water or broth 200 ml.

Preparation: cut the vegetables and mushrooms into rings 5mm thick, salt the blue ones with 1 teaspoon of salt and set aside for half an hour, then rinse and dry with a paper towel. Fry mushrooms and vegetables one by one until golden brown and place in a cauldron. Pour in broth. Bring to a boil and cook over low heat until tender, about 20 minutes. At the end of cooking, add garlic. Serve in portions, garnished with herbs.

Stewing is one of the favorite cooking methods not only of professional chefs, but also of novice cooks because vegetable stews are very difficult to spoil. Even the most unexpected combinations of ingredients result in mouth-watering dishes with an original taste.

Vegetables are one of the most healthy foods. They can be used both as a side dish and as a main dish. They are prepared in different ways. For example, you can consider the option of stewing vegetables in a frying pan. There are many secrets and subtleties in this matter that you need to know in advance so that the finished dish turns out to be as tasty and healthy as possible.

Unique method

To begin with, it is necessary to note that stewing is a procedure that is something between boiling and frying. In essence, two fundamentally different processes are combined here. In the first case, the products are subjected to heat treatment in water, and in the second - in the presence of fat. This partly explains how to stew vegetables in a frying pan. In addition, it must be taken into account that the process must take place under a closed lid. This enhances the thermal effect and allows you to achieve the desired result in a relatively short time. When figuring out how to stew vegetables in a frying pan, you must first of all pay attention to the fact that such work requires very specific utensils. It should be deep enough so that not only the food itself, but also a small amount of water and some fat can fit inside.

When figuring out how to stew vegetables in a frying pan, you should also know that this process, in addition to the classic version, has several more varieties:

Languor. Processing takes place over low heat for a long time.
Allowance. The products are stewed for just a few minutes in a small amount of water.
"Confit". In this case, the main processing medium is oil.

Any of these options can be done in a frying pan. It all depends on what result you ultimately need to get.

Practical use

Stewed food is consumed by people who try to lead a healthy lifestyle. After all, this processing method allows you to preserve as much as possible the beneficial substances contained in the products. One of the main factors in this process is time. It is known, for example, that many vitamins are gradually destroyed during heat treatment. This means that every extra minute of boiling has a detrimental effect on the finished dish. This is especially true for vegetables. People have long appreciated their benefits. Take eggplants, for example. Humanity learned about their existence more than a thousand years ago. During this time, the vegetable was carefully studied. Scientists have found that eating it allows you to:

increase the level of red blood cells and hemoglobin in the blood;
improve kidney and liver function;
stimulate the functioning of the stomach and intestines, preventing the formation of constipation.

To preserve these unique properties in the finished dish, you need to know in advance how long to stew the eggplants. Of course, you should not exclude other types of processing (frying, canning, etc.). But, according to experts, it is stewed foods that bring the maximum benefit. There are a huge number of recipes that will help turn an ordinary purple fruit into a real feast of taste. If we talk about how much, the temperature at which heat treatment occurs plays an important role. If food is being cooked on the stove, the boiling should be barely noticeable. It is necessary to create conditions so that the vegetables practically simmer in a small amount of liquid. In this case, the temperature must be maintained no higher than 82 degrees. On medium heat this will take 10-15 minutes, and on low heat - no more than half an hour. In the oven the conditions are slightly different. There the temperature can reach 170 degrees, but the time frame remains the same.

General rules

When choosing stewing as the main method of cooking, you need to understand how long to stew vegetables so that they are not only tasty, but also remain healthy. Any housewife knows that the product is considered ready when it reaches a certain degree of softness. This means that it can already be eaten. You shouldn’t wait until the aromatic pieces turn into a multi-colored “mash”. This will not make them any healthier or tastier.

In addition, the temperature treatment time depends on the density of the fabrics. As you know, carrots and onions take the longest to stew. Next on the list are potatoes, cabbage, zucchini and eggplant. The average time period is from 10 to 30 minutes. In some cases, to speed up the cooking process, a combined method is used, when the products are lightly fried beforehand and then stewed in the presence of a small amount of moisture. Among other things, this technique allows you to make food more flavorful.

This is a fairly popular dish, for the preparation of which you may need:

4 potatoes, 1 carrot, salt, 6 tomatoes, 200 grams of cabbage, pepper, onion, 2 cloves of garlic, 250 grams of zucchini and a little vegetable oil.

In this case, the following procedure should be followed:

First you need to chop the vegetables. To do this, cabbage, zucchini, tomatoes and potatoes should be cut into cubes, onions into rings, and carrots should be grated using a grater with large holes. You can simply chop the garlic with a knife. The food pieces should be approximately the same size.
Now some of the vegetables need to be placed in the frying pan. This must be done in the following order: potatoes - cabbage - carrots.
Pour water over them and simmer for 5 minutes at low boil. The liquid should cover only the very bottom layer.
Add tomatoes, zucchini, a little salt, water and continue processing for another 3 minutes.
Lightly fry the onion separately in oil, then add to the vegetables and simmer until fully cooked.
Turn off the heat, add garlic, stir and cover with a lid. In this state, the products should stand for 6-7 minutes.

After this, you can safely serve them to the table.

Surely stewed zucchini recipe Many housewives know and love to cook. When zucchini appears on the table, this particular dish becomes the most popular. There are many recipes for stewed zucchini, from complex and time-consuming to prepare, including a large number of ingredients, to the simplest, which only require cutting, salting and stewing the vegetables.

Stewed zucchini can be served as a hot or cold appetizer, a side dish for meat or poultry dishes. They can also be a separate dish when served with sour cream.

Everyone knows that zucchini is low in calories and can be used to prepare a large number of dishes - from summer salads to jam and cakes. You can try to diversify your menu by preparing not an ordinary dish from zucchini, but a slightly improved or supplemented one.

Zucchini stewed with vegetables (zucchini sauté)

Zucchini - 1 pc.
Bulgarian sweet pepper - 1 pc.
Carrots (medium) - 2 pcs.
Onions (medium) - 2 pcs.
Spices for vegetables
Tomato paste - 3 tbsp. spoons
Sunflower oil - 2 tbsp. spoons
Cilantro - 1 bunch

Cooking method stewed zucchini with vegetables :

Rinse the zucchini and remove the skin with a knife. Cut the zucchini lengthwise, removing the seeds with a knife or tablespoon. To stew, the zucchini must be cut into cubes about 1 cm thick.

Wash the bell pepper, remove the stem and seeds. Cut the pepper in half, then chop into thin strips.

Peel the carrots, rinse well and grate on a coarse grater.

Peel the onion and chop into small cubes.

Place a frying pan on the heat and pour 2 tablespoons of oil into it. Place the prepared vegetables in the pan and stir with a spoon. Cover the pan with a lid and leave the vegetables to simmer until done.

After 10 minutes, you can add salt and pepper to the saute and pour in tomato sauce. To prepare the gravy, transfer the tomato paste into a deep bowl, add a glass of water and mix well. Pour the resulting mixture over the vegetables in the pan.

It is necessary to simmer vegetables in a closed frying pan, stirring them occasionally with a spoon.

Transfer the finished sauté to a dish or plate, sprinkle with finely chopped cilantro.

Recipe for stewed zucchini with rice

Ingredients (for 4 servings):

Carrots (medium) - 1-2 pcs.
Onions - 1 pc.
Zucchini - 2-3 pcs.
Premium wheat flour - 2 tbsp. spoons
Rice - 0.5 cups
Dill or parsley
Garlic - 2 cloves
Ground black pepper
Olive or sunflower oil for frying

Cooking method stewed zucchini with rice :

Peel the carrots and grate them. Cut the onion into small cubes and fry over medium heat in vegetable oil for 5 minutes.

Wash the zucchini, peel and cut into cubes. You don’t have to remove the skin from young hearths. Season the sliced zucchini with salt and pepper and bread in flour.

Place the zucchini in a frying pan with the fried onions and fry everything together for 10 minutes. In order for the vegetables to roast well, they should not be stirred frequently.

Add grated carrots to the zucchini and onions, mix everything well again.

Rinse the rice and add to the pan with the vegetables. Fry everything for 5 minutes. Add enough water to the pan to cover the rice 2 cm above. Cover the pan with a lid and leave the vegetables to simmer along with the rice for 20-25 minutes. During stewing, vegetables must be stirred periodically; if the water evaporates, add the required amount.

After the rice is ready, add chopped dill or parsley and finely chopped garlic to the vegetables. Cover the pan with a lid, remove from heat and let the vegetables steep for a few minutes.

Zucchini stewed with bell pepper

Ingredients (for 6-8 servings):

Bulgarian sweet pepper - 0.4 kg
Zucchini or zucchini - 0.5 kg
Ground black pepper
Carrots - 200 g
Vegetable oil
Onion - 200 g
Dill or parsley

Cooking method stewed zucchini with bell pepper :

Remove the seeds from the bell pepper and remove the stem. Cut into small cubes. Peel the carrots, rinse and grate into a bowl on a coarse grater. Peel the onion and cut into small cubes.

Wash the zucchini, remove the peel and seeds if necessary, and cut into cubes.

Fry the chopped onion in vegetable oil, add carrots to it, and also lightly fry.

Add chopped peppers to the frying pan with onions and carrots, simmer the vegetables in a sealed container for 5-7 minutes.

Add zucchini to the frying pan, salt, add ground pepper to taste, cover the frying pan with a lid and leave to simmer for 15-20 minutes without adding water..

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How to stew vegetables in a frying pan

What are the benefits of stewed vegetables?

Stewing is one of the types of heat treatment of foods, which is used in the preparation of regular and dietary dishes.

The main advantages of cooking vegetables using stewing:

Minimal or no fat. Usually vegetables are stewed in their own juice or with the addition of a small amount of broth. Therefore, stewed vegetable dishes contain practically no vegetable and animal fats compared to fried ones. When fried, vegetables absorb large amounts of fat.
Stewed vegetable dishes always turn out juicy and flavorful. Boiled and steamed vegetables don't always have the richest flavor, and fried foods often turn out a little dry and require additional sauces.
Preservation of the maximum amount of nutrients. When vegetables are stewed, a rich broth is formed, which evaporates only a little. Unlike cooking vegetables, the resulting broth is not drained before serving the dish.

But, like other cooking technologies, stewing also has some disadvantages:

Loss of vitamins. With any heat treatment, vegetables lose some of their vitamins, micro- and macroelements. During short-term stewing, the beneficial nutritional composition of vegetables remains virtually unchanged, but during prolonged stewing, the beneficial substances decompose, leaving only carbohydrates and fiber in the vegetables.
To enhance the flavor, vegetables are often fried before stewing, which leads to an increase in fat in the finished dish and high calorie content.