Vegetable stew

If you browned vegetables, you need a little liquid, such as ground, wine or water. This saves energy and it is easy on the vitamins. To ensure that everything possible without any problems, you need a suitable cooking vessel. Best is large pans or pots, because the vegetables are then distributed uniformly, and is located next to each other faster and more evenly can be steamed.

Important is a fixed cover, because it prevents the water vapor can escape more difficult or impossible. This is the color of vegetables, get the ingredients and the typical flavor and the cooking time is labor and time. When fumes are unacceptable Röststoffe, why you should cook from the start with mild heat. In the beginning there is a little fat in a saucepan until the vegetables to exist.

Then the vegetables and spices is poured add some liquid, so that it can develop enough steam. One would stir from the vegetables and, if needed, hinzugießen a little liquid. Herbs should be admitted only at the end, they move in a closed pot, by, away from the heat. Frozen vegetables should not thaw before cooking, but just frozen with a little water or butter in the pot. The cooking times are slightly shorter, because the vegetable has mostly been frozen pre-cooked.

Further polish informations can be found here.