For preparation we need

Among the various ways of cooking, nutrients are especially effective in steaming and steaming. In this case, the vegetables do not contact each other or only with a small amount of water. Place the zucchini or carrots on a frying pan and do not place the grate directly over the coals. Culinary experts consider the worst option. "Water-soluble vitamins and minerals are absorbed in the water, and most people pour out," Ash explains.

What if the vegetable varieties have different cooking times?

Its tip: If possible, re-use the cooking liquid - for example, as a basis for soups or sauces. Option one: "first give more solid varieties of vegetables in a pot or pan, and then thinner", - advises Carl. Thus, hard varieties can cook longer, and softer ones do not break down. Option two: Cut the vegetables into different sizes, - says Ash. So cut the carrots, kohlrabi or broccoli into small pieces. Tomatoes, paprika and zucchini are more generous.

What about frozen vegetables?

Thus, all the ingredients are ready at the same time. "Do not allow frozen vegetables to defrost," says the cook. Vitamins and minerals are lost. Put the ingredients in the frozen state in the pot. Use as little water as possible, since a certain amount of it is already bound as ice in the product. The content of nutrients in frozen vegetables occurs, incidentally, almost to fresh variety. "Quality foods have a high content of vitamins and are a valuable alternative to fresh vegetables," says Carl.

Particularly recommended in winter are frozen goods. Ash adds: "Frozen foods are processed very fresh, and sometimes even better than fresh vegetables." Especially when the latter is already stored for some time. Yes, but only with precautions. "Keep the vegetables warm, up to 70 percent of the contained in them can be lost," - warns nutrition expert in Munich Karl. So quickly place hot food in the fridge and reheat it only when you come off again.

When does the vegetable season occur? You can find it in our picture gallery. One of the most classic goals of the New Year is to eat more vegetables and vegetables in general. Regardless of whether these extra pounds are lost, reduce meat consumption or are looking for healthier habits, it will never be a bad idea to increase the consumption of vegetables. But do you know how to make delicious vegetables?

It is clear that there are many ways to prepare vegetables, but if we are looking for a simple method, where they are the main characters, roasts are the best options. Forget chewing vegetables, soft, soft or unappetizing, follow these tips to fry and enjoy irresistible vegetables.

There are some vegetables that traditionally give more opportunity to roast in the oven. Along with potatoes, pepper and eggplant are classic in our gastronomy, for example, in recipes such as escalivada. But we still have many options in the vegetable world to cook in the oven.

Frozen stewed vegetables in a multivariate

Tubers and autumn-winter vegetables are my favorite roast. Carrots, turnips, parsnips, beets, pumpkins or sweet potatoes, flood the kitchen with comforting aromas when hot on a cold day. Another good idea is to fry vegetables that you usually do not like at home, such as cauliflower, Brussels sprouts or broccoli. These vegetables are usually cooked or steamed, but roasting them acquires yet another dimension of taste and texture, with the ability to transform new adepts.

Stewed vegetables in a multi-barbecue with cabbage

We can also cook in the oven any vegetables that we usually cook using other methods, such as green beans, red cabbage or mushrooms. When roasting, the flavors are concentrated with more pleasant nuances, with an external toasted and crispy texture, leaving the interior tender and very tasty.

How to cook them for an oven

To be successful, it is important to know how to cook vegetables before putting them in the oven. First, we need to know whether we will collect one variety, or we will mix several different types, since each vegetable needs a different cooking time. Vegetables with a higher water content will be fried faster than the harder and starchy ones, and the potatoes will always need more time.

Preparing in the multivarke "Redmond"

Wash, dry, clean and remove disposable vegetable parts before frying. Some, like eggplants or zucchini, do not need to be cleaned, but if you prefer them without skin, it is better to remove them earlier. Then cut and cut pieces of the same size to ensure even cooking. Different types of cut offer different textures and finishes, although it is generally recommended to cut cubes the size of a bite.

Stewed Vegetables in the Multivariate: The Best Recipes

Obviously, the smaller the pieces, the faster they will be roasted. He also gets a fried and crunchy result, while large and thick pieces will retain a soft and gentle interior with an interesting set of textures. If you are looking for a tender and juicy meat of vegetables, for example, peppers or eggplants, asano whole with the skin. Lesser grades, such as radish or carrots, are very tasty when cooking grills.

Of course, we can fry vegetables without adding anything else, but to achieve a really mouth-watering result, it is convenient to spend the season and add an extra flavor of flavor. Our allies will be oil, preferably olive oil, salt, herbs and spices. Which ones to choose will depend on our tastes.

In general, the Provencal and Mediterranean herbs are perfectly combined with any roasted vegetable, such as rosemary, thyme or sage. You can use dried herbs, in some cases it is even preferable, for example, fresh parsley can be burned. Experiment with more exotic spices for different results without fear.

Stewed vegetables in a multivarque - recipes with a photo with cabbage

One or two tablespoons of olive oil per tray is a good measure for vegetables, which acquire a taste and texture, not ending with oily. Place the cooked vegetables in a bowl or deep fountain, add the herbs and butter and mix well, preferably with clean hands, rubbing your fingers.

Ship and temperature

Not all trays and recipients serve the same way as roasting. It is best to choose a flat bottom with a straight bottom so that water does not allow vegetables to create a paired effect that can affect the final result. In addition, it is preferable to use a not too dark material or at least take it into account during baking, as they are heated more than transparent or transparent surfaces.

It is important not to overload the source. The food needs some free space around the air to flow, and, again, to avoid the moisture that they excrete. Make sure that the vegetables occupy one layer, not overlapping, and not touching too much with each other. You can fry two trays at a time, one on top of the other, if you turn your positions halfway through cooking.

Fish, stewed with vegetables in the multivark: recipes from hake and pollock

The temperature of the oven is also a key aspect, and it is best to choose the maximum temperature. Watch the oven during cooking and mix the vegetables well two or three times in the process. If you leave them alone all the time, they will be fried first on one side, with an uneven end result. It is necessary to remove them well to make sure that all the pieces are cooked identically and with the same color and texture on all their faces.

If your oven tends to heat more on one side than on the other, which is often noticeable when making cookies or cookies, it is recommended to remove the source and turn it to get all its parts that will be fried at the same temperature.

Stewed vegetables in a multi-bar with chicken

Baking vegetables in the oven is a very useful technique if you eat in the office and prepare food in advance. You can prepare food all week easily and quickly, hardly easily. Frying a lot of vegetables at once, you have raw materials for cooking other dishes and feed your slippers all week healthy and varied food.

Baking vegetables in the oven can easily improve their taste and texture, which allows you to prepare delicious dishes without much effort. In addition, fried vegetables persist for a longer time, which makes it an ideal resource to prevent the expiration of the shelf life of food in the refrigerator and to get all the juice for your weekly purchase.

How to cook baked vegetables

Baking vegetables in the oven is a very simple method, you only need a baking sheet. You do not need to put butter or spices, but you can do it, if you want. Wash the vegetables and vegetables that you have selected, and place them in the oven tray, preferably whole, with a cutout or punctured fork, if necessary. After this time, be sure to remove the vegetables when they are well made.

Remove the tray with fried vegetables and allow them to cool before peeling. Not necessarily to skins, if you do not want, the skin of the vegetables is full of nutrients! Although roasting vegetables has many advantages, not everyone can benefit from the passage of the oven. There are vegetables and vegetables that do not mix with this cooking method.