Courgette and potato stew
Cooking time:
50 minutes
Active time:
20 minutes
Complexity:
Easy
A classic country recipe for vegetable stew, the composition of which may vary depending on the season and what has grown in the garden or come across in the store. You can experiment and add basil and tarragon instead of ordinary dill and parsley, change the proportions or remove individual ingredients. The important rule is one: first lay vegetables that are cooked for a long time, and at the end more tender. And do not put tomatoes with raw potatoes, otherwise it will cook for a very long time.
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4
Recipe "Stew from zucchini and potatoes "
Ingredients for 4 servings
squash
1 medium
potatoes
3-4 pcs.
tomatoes cream
4-5 pcs.
onions
1 pc.
carrots
1 pc.
garlic
2 cloves
dill and parsley
bunch
vegetable oil
1 tbsp. spoon
ground black pepper
to taste
ground coriander
0.5 tsp
salt
to taste
Step 1/6
Peel the onions, carrots and potatoes and cut into medium cubes. Remove the core from the garlic, cut into thin slices.
Step 2/6
Fry the onion and garlic in a saucepan until transparent in the vegetable oil, 5-7 minutes.
Step 3/6
Add carrots and potatoes, pour in 200ml water, salt, add coriander. Simmer for 15-20 minutes over high heat until the potatoes are cooked through.
Step 4/6
Cut the zucchini and tomatoes into medium cubes.
Step 5/6
Add to the rest of the vegetables, simmer for another 10 minutes. Add the chopped greens at the end.
Step 6/6
The squash and potato stew is done. Bon appetit!
Ingredients for 4 servings
squash
1 medium
potatoes
3-4 pcs.
tomatoes cream
4-5 pcs.
onions
1 pc.
carrots
1 pc.
garlic
2 cloves
dill and parsley
bunch
vegetable oil
1 tbsp. spoon
ground black pepper
to taste
ground coriander
0.5 tsp
salt
to taste
Nutritional value per 100 g
Calories
64 kcal
Proteins
2 g
Fats
2 g
Carbohydrates
12 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
0 g
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