Vegetable stew in clay pots
Description
Foods stewed in clay pots differ from those prepared by other methods not only in taste. It turns out that when vegetables are stewed in clay pots, they retain more nutrients than when fried or stewed in a pan. This means our bodies benefit more from vegetables cooked in clay pots. Therefore, I recommend preparing vegetable ragout specifically in clay pots and precisely according to this recipe.
Instructions
- 1
Step 1
1. Finely chop the onion.
- 2
Step 2
2. Cut the eggplants into cubes.
- 3
Step 3
3. Do the same with the zucchini.
- 4
Step 4
4. Remove the stems from the bell peppers and cut them into strips. If the peppers are large, the strips can be halved.
- 5
Step 5
5. Then grate the carrot on a grater.
- 6
Step 6
6. Make a small incision in the tomatoes and pour boiling water over them. Let them sit for a couple of minutes, then remove the skin.
- 7
Step 7
7. Next, slice the tomatoes into small pieces.
- 8
Step 8
8. Heat a skillet over high heat and quickly sauté the eggplants, onions, and zucchini in olive oil. Season with salt and pepper.
- 9
Step 9
9. Place the sautéed vegetables into the baking pots. In the same skillet, add tomatoes and bell pepper. Quickly sauté over high heat, then transfer them to the pots as well. Remember to season with salt and pepper.
- 10
Step 10
10. Cut the potatoes into small cubes and fry.
- 11
Step 11
11. Add sugar, salt, and pepper to the pots. Then add potatoes and carrots. Pour broth over the vegetables. Add finely chopped herbs and lemon juice. Place the pots in the oven and simmer for 15–20 minutes.
- 12
Step 12
12. The vegetable stew is ready!