Table of contents:
Video: Stewed Vegetables In A Slow Cooker, A Recipe With A Photo For: Redmond, Polaris, Panasonic
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Potatoes - 6-7 pieces;
Bulb onions - 1-2 pcs;
Zucchini - 1-2 pcs;
Eggplant - 1-2 pcs;
Bulgarian pepper - 1-2 pcs;
Tomatoes - 0.5 kg;
Garlic - 3 cloves;
Seasoning - to taste;
Parsley - a small bunch;
Salt to taste;
Vegetable oil - 1 tbsp.
- 42 kcal
- 1 h. 15 min.
- 1 h. 15 min.
Photo of the finished dish
Step by step recipe with photo
In a slow cooker, you can stew any vegetables that you have in the refrigerator. When putting vegetables in a multicooker, you need to remember only one rule. Since you put them almost all at the same time, vegetables that require a longer heat treatment should be chopped smaller than vegetables that are cooked quickly. If you are using potatoes, then such a dish should be salted only at the very end of cooking, otherwise it will be tough and hard. This recipe is just an example of a delicious multicooker vegetable stew.
Prepare the food you need.
Peel and cut the eggplants into small cubes. Salt and stir well. Leave it on for 30 minutes. After this time, rinse them well with water.
Peel the zucchini and also cut into small cubes.
Peel and cut the bell pepper into strips or small pieces.
Cut the onion into half rings or quarter rings.
Pour some vegetable oil into the multicooker bowl and turn on the Frying program or the Baking program. Put the onion in a bowl and fry it with the lid open for 5-7 minutes, turning occasionally.
Peel the potatoes while frying the onions. Cut it into small pieces.
When the onions are fried, change the program to Stew or Vegetables (temperature 105 ° C) and set the time to 75 minutes. Place potatoes on top of the onion. Pour the water over the potatoes so that the water is almost completely covered.
Top with bell peppers, eggplant and zucchini. Close the lid of the multicooker and do not open for 1 hour.
Slice the tomatoes. If you are using tomatoes with a tough skin, then it is advisable to first remove it and then chop the tomatoes. This is easy to do if you scald fresh tomatoes with boiling water or put the tomatoes in a saucepan of boiling water for 30 seconds, and then remove them with a slotted spoon. 15 minutes before the end of the Stew program, open the lid of the multicooker and add the chopped tomatoes.
Squeeze the garlic through a press 2-3 minutes before the end of cooking, add spices. Season with salt and stir.
Then add the chopped greens. Stir again. Let the dish sit for 15-20 minutes and serve.
Enjoy your meal!