2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Stewed vegetables become very tasty and retain a large amount of their vitamins. Heat treatment with a little liquid on low heat preserves the aroma of vegetables.
Stewing is done under a lid with a little fat, and the liquid can be both water and broth. Before stewing the vegetables can be fried.
Different vegetables are stewed for different periods of time. They are stewed over low heat to make the taste of the dish more saturated.
Broccoli is stewed for about ten minutes to retain its beautiful dark green color. Stew the zucchini for about twenty minutes.
Simmer the finely chopped zucchini for ten minutes. The cabbage is stewed for twenty-five minutes. Brussels sprouts are stewed for ten minutes.
The cauliflower is stewed for about fifteen minutes, and before cooking it should be divided into inflorescences. Stew the potatoes for thirty-five minutes.
The potatoes, cut into very small cubes, are stewed for twenty minutes. Carrots are stewed for twenty-five minutes.
Red beets are stewed for about forty minutes, and green asparagus is stewed for eight minutes. White asparagus is stewed for fifteen minutes.
The spinach is stewed for six minutes and the peas are stewed for more than an hour. The corn is stewed for half an hour, the beans are stewed for an hour if they have been soaked in water for twelve hours before.
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