Vegetable Stew for Winter - A Healthy and Satisfying Delicacy
When it comes to cooking with seasonal ingredients, nothing compares to a vegetable stew made with love, perfect for the cold winter days or for fasting periods. This recipe is not just a nourishing meal, but also an excellent way to preserve fresh vegetables for later enjoyment. Let's embark on the process of preparing this aromatic stew, full of colors and flavors!
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10-12
Ingredients
- 2 kg carrots
- 1 kg parsley root (with leaves)
- 1 piece celery root (with leaves)
- 1 kg red bell peppers
- 1 kg sweet peppers
- 1 kg fresh tomatoes
- 800 g tomato paste (ideally homemade)
- 200 g rice
- 1 l oil (preferably sunflower oil)
- Coarse non-iodized salt (to taste)
- Peppercorns (to taste)
- 1 kg white onion
Necessary utensils
- Double-bottomed pot
- Grater
- Kitchen knife
- Cutting board
- Sterilized jars for preservation
- Labels for jars
Preparing the Vegetables
1. Washing and cleaning the vegetables: Start by thoroughly washing all the vegetables. Carrots, celery, and parsley root should be peeled. Use a large-holed grater to grate them, so you achieve a pleasant and uniform texture.
2. Chopping the vegetables: Chop the onion, bell peppers, and sweet peppers into small cubes. Blanch the tomatoes quickly in boiling water, then peel them and cut them into cubes.
Cooking the Stew
3. Sautéing the vegetables: In a double-bottomed pot, add 1 l of oil. Sautéing the vegetables helps to intensify the flavors. Add the onion, bell pepper, and sweet peppers and let them sauté over medium heat for about 5-7 minutes, until they become translucent.
4. Adding the grated vegetables: Add the grated vegetables (carrots, parsley, and celery) to the pot. Continue sautéing everything for another 10 minutes, stirring periodically. This step is essential for releasing the flavors of the vegetables.
5. Boiling: Add about 2 l of water and let it boil over medium heat. When the vegetables are almost cooked, add the washed rice. The rice will absorb the flavors of the stew and contribute to its consistency.
6. Adding the tomatoes: Once the rice is cooked, add the cubed tomatoes and tomato paste. Mix well and let it boil for a few more minutes.
7. Seasoning: Taste the stew and add salt and peppercorns to your preference. Chop the parsley leaves finely and add them to the pot. Let it boil for a few more minutes to blend the flavors.
Preservation
8. Bottling: Once the stew is ready, take the sterilized jars and fill them with the hot stew, leaving a space of 1-2 cm to the top of the jar. Seal the jars and place them in a pot of hot water for sterilization, letting them boil for about 40 minutes.
9. Cooling: After sterilization, let the jars cool completely in the water. Then take them out, wipe them, and label them. Now you have a delicious vegetable stew for winter days or fasting periods!
Practical Tip
To diversify the recipe, you can also add other vegetables, such as zucchini or eggplant, depending on the season and your preferences. Also, for a spicy taste, add some finely chopped hot peppers while sautéing the vegetables.
Nutritional Benefits
This vegetable stew is an excellent source of vitamins and minerals, thanks to the variety of vegetables used. It contains fiber, which aids digestion, and is relatively low in calories, making it a healthy choice for lunch or dinner.
Frequently Asked Questions
- What other vegetables can I use? You can try peas, green beans, or potatoes. These will add a different texture and a unique taste to the stew.
- How can I serve the stew? It is delicious both warm and cold. You can accompany it with a slice of fresh bread or a green salad.
- Can I freeze the stew? Yes, the stew can be frozen in small portions, so you can enjoy it even when fresh vegetables are out of season.
Serving and Pairing
This vegetable stew pairs wonderfully with a glass of red wine or fresh lemonade. For a complete meal, you can add a side of raw vegetable salad or slightly salted polenta.
Personal Note
This vegetable stew reminds me of my childhood when my grandmother would prepare it with vegetables from the garden. I loved helping her clean the vegetables and smelling their fresh aroma. It is a recipe that not only nourishes but also combines beautiful family memories.
I wish you much success in preparing this vegetable stew! Enjoy every bite and savor the authentic flavors of winter!
When it comes to cooking with seasonal ingredients, nothing compares to a vegetable stew made with love, perfect for the cold winter days or for fasting periods. This recipe is not just a nourishing meal, but also an excellent way to preserve fresh vegetables for later enjoyment. Let's embark on the process of preparing this aromatic stew, full of colors and flavors!
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10-12
Ingredients
- 2 kg carrots
- 1 kg parsley root (with leaves)
- 1 piece celery root (with leaves)
- 1 kg red bell peppers
- 1 kg sweet peppers
- 1 kg fresh tomatoes
- 800 g tomato paste (ideally homemade)
- 200 g rice
- 1 l oil (preferably sunflower oil)
- Coarse non-iodized salt (to taste)
- Peppercorns (to taste)
- 1 kg white onion
Necessary utensils
- Double-bottomed pot
- Grater
- Kitchen knife
- Cutting board
- Sterilized jars for preservation
- Labels for jars
Preparing the Vegetables
1. Washing and cleaning the vegetables: Start by thoroughly washing all the vegetables. Carrots, celery, and parsley root should be peeled. Use a large-holed grater to grate them, so you achieve a pleasant and uniform texture.
2. Chopping the vegetables: Chop the onion, bell peppers, and sweet peppers into small cubes. Blanch the tomatoes quickly in boiling water, then peel them and cut them into cubes.
Cooking the Stew
3. Sautéing the vegetables: In a double-bottomed pot, add 1 l of oil. Sautéing the vegetables helps to intensify the flavors. Add the onion, bell pepper, and sweet peppers and let them sauté over medium heat for about 5-7 minutes, until they become translucent.
4. Adding the grated vegetables: Add the grated vegetables (carrots, parsley, and celery) to the pot. Continue sautéing everything for another 10 minutes, stirring periodically. This step is essential for releasing the flavors of the vegetables.
5. Boiling: Add about 2 l of water and let it boil over medium heat. When the vegetables are almost cooked, add the washed rice. The rice will absorb the flavors of the stew and contribute to its consistency.
6. Adding the tomatoes: Once the rice is cooked, add the cubed tomatoes and tomato paste. Mix well and let it boil for a few more minutes.
7. Seasoning: Taste the stew and add salt and peppercorns to your preference. Chop the parsley leaves finely and add them to the pot. Let it boil for a few more minutes to blend the flavors.
Preservation
8. Bottling: Once the stew is ready, take the sterilized jars and fill them with the hot stew, leaving a space of 1-2 cm to the top of the jar. Seal the jars and place them in a pot of hot water for sterilization, letting them boil for about 40 minutes.
9. Cooling: After sterilization, let the jars cool completely in the water. Then take them out, wipe them, and label them. Now you have a delicious vegetable stew for winter days or fasting periods!
Practical Tip
To diversify the recipe, you can also add other vegetables, such as zucchini or eggplant, depending on the season and your preferences. Also, for a spicy taste, add some finely chopped hot peppers while sautéing the vegetables.
Nutritional Benefits
This vegetable stew is an excellent source of vitamins and minerals, thanks to the variety of vegetables used. It contains fiber, which aids digestion, and is relatively low in calories, making it a healthy choice for lunch or dinner.
Frequently Asked Questions
- What other vegetables can I use? You can try peas, green beans, or potatoes. These will add a different texture and a unique taste to the stew.
- How can I serve the stew? It is delicious both warm and cold. You can accompany it with a slice of fresh bread or a green salad.
- Can I freeze the stew? Yes, the stew can be frozen in small portions, so you can enjoy it even when fresh vegetables are out of season.
Serving and Pairing
This vegetable stew pairs wonderfully with a glass of red wine or fresh lemonade. For a complete meal, you can add a side of raw vegetable salad or slightly salted polenta.
Personal Note
This vegetable stew reminds me of my childhood when my grandmother would prepare it with vegetables from the garden. I loved helping her clean the vegetables and smelling their fresh aroma. It is a recipe that not only nourishes but also combines beautiful family memories.
I wish you much success in preparing this vegetable stew! Enjoy every bite and savor the authentic flavors of winter!