Vegetable stew with cauliflower
Vegetable stew with cauliflower: an explosion of summer colors and flavors
Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6
The vegetable stew is a classic summer recipe, perfect for making the most of seasonal fresh vegetables. This dish is not only healthy but also vibrant and colorful, making it an excellent choice for lunch or dinner. Moreover, it is a simple recipe that can be prepared quickly and adapted to your preferences.
Ingredients:
- 6 potatoes
- 2 carrots
- 3 bell peppers (preferably in different colors)
- 1 zucchini
- 1 cauliflower
- 1 small cabbage
- 300 g green beans
- 1 small celery
- 100 ml tomato puree
- 3 onions
- 5 tomatoes
- 1 cup sunflower oil or olive oil
- 2 bunches of fresh parsley
- Salt and pepper to taste
Preparation instructions:
1. Preparing the vegetables: Start by peeling all the vegetables. This is an essential step, as fresh and well-cleaned vegetables will bring better flavor to your stew. Chop the onion into small cubes and sauté it in hot oil in a large pot or baking dish. The onion will give a special flavor to the dish, so don’t neglect it.
2. Cutting the vegetables: Cut the potatoes, zucchini, cauliflower, green beans, and bell peppers into cubes. The carrots and celery can be sliced into rounds, and the tomatoes into large pieces. Shred the cabbage; this will add a pleasant texture to the stew.
3. Combining the ingredients: Once the onion is golden, add all the chopped vegetables to the pot, mixing well to combine the flavors. It’s important to stir occasionally to prevent the vegetables from sticking.
4. Seasoning: Cover everything with water until the vegetables are almost submerged, then add salt, pepper, and some of the fresh parsley (the fresh parsley will enhance the flavors). This step is essential, as the spices will give character to your stew.
5. Baking: Preheat the oven to 180°C. Cover the dish with aluminum foil or a lid and place it in the oven for 1 hour. This baking time will allow the vegetables to soften and release their flavors.
6. Finishing: After an hour, remove the foil or lid and add the tomato puree. Gently mix to combine, then let the stew bake for another 10-15 minutes until the liquid thickens slightly. Finally, sprinkle the remaining parsley for a fresh and appealing look.
Serving: The vegetable stew with cauliflower is served hot, alongside a slice of fresh bread. It is delicious as a vegetarian main dish or alongside meat. You can also add a spoonful of sour cream for extra creaminess.
Variations: You can experiment with different vegetables depending on the season. For example, add pumpkin or mushrooms for a different flavor. Also, for a spicy stew, feel free to add a bit of chili or spices like paprika or cumin.
This vegetable stew is not just a simple recipe but also a way to enjoy the richness of fresh vegetables, providing excellent taste and a colorful presentation. Enjoy it and savor every bite!
Ingredients: 6 potatoes, 2 carrots, 3 bell peppers, 1 zucchini, 1 cauliflower, 1 small cabbage, 300 g green beans, 1 small celery, 100 ml broth, 3 onions, 5 tomatoes, 1 cup of oil, 2 bunches of fresh parsley, salt, pepper
