/ / Recipe Stewed vegetables with lemon, greens and butter

Recipe Stewed vegetables with lemon, greens and butter

  • Carrot - 2 pieces
  • Turnip - 2-3 pieces
  • Green onions - 6 pieces
  • Squash - 1 piece
  • Red radish - 5-6 pieces
  • Broccoli - 1 piece
  • String beans - 150 Grams
  • Kohlrabi - 1 piece
  • Rosemary - - To taste
  • Thymean - - To taste
  • Lemon - 1/2 Pieces
  • Salt and pepper - - To taste
  • Fresh parsley - - To taste

Vegetables are mine, what you need - clean. We cut vegetables. The size of the cutting is at your discretion. You can cut, as I - carrots and zucchini cubes, a string bean - on 2-3 parts each pod, we disassemble broccoli on inflorescences. Cubes of a similar size cut kohlrabi and turnips, green onions - on stems measuring 4-5 cm. In a saucepan bring to a boil 3 liters of water, add a little salt. Now every vegetable should be blanched separately in boiling water. That is, we throw vegetables into boiling water, after 2-3 minutes we take out of boiling water and pellet with ice water. This procedure must be done with each vegetable. Each vegetable is alternately thrown into a colander, drained with icy water and set aside. Now we take a large frying pan, melt vegetable oil in it, thyme and rosemary are thrown into it. In the melted butter we put all vegetables, there we add a glass of broth, in which we blanched vegetables. Cover with a lid and simmer until almost complete boil-off of the liquid. Add the lemon juice, salt and pepper. We continue to cook. Sprinkle with herbs and cook for 1-2 minutes. Remove from the fire and serve. Stewed vegetables with lemon, greens and butter are ready!

Servings: 4-6

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