Stewed vegetables by Ann – a warming and healthy lunch
End of zucchini! I use what I have in the fridge, but I definitely bet on autumn, seasonal vegetables.
Today a quick recipe for stewed, healthy vegetables.
Recipe:
100 g sweet potato
2 small carrots
1 pepper
1 courgette
1 tablespoon of ghee butter
1 clove of garlic
a piece of ginger (the size of the thumb)
green parsley
pinch of: sea salt, cayenne pepper, lovage, 1/2 teaspoon of turmeric, 1 teaspoon of cardamom, a pinch of thyme
roasted sunflower and pumpkin seeds
A method of preparing:
Peel and grate the ginger and garlic. Warm up the ghee butter in a frying pan and simmer garlic with ginger (you can also add half of the onion or white part of the sweet-leek ).
Wash the zucchini and peppers thoroughly. Slice the zucchini and peppers. Peel the sweet potatoes and carrots, cut them into slices – crescents shape.
On to the hot pan, add sweet potatoes and carrots, top up with water to cover the vegetables and stew under the cover, then add spices. After 6-8 minutes, add the rest of the veggies and finely chopped parsley and simmer until soft.
At the end, add roasted pumpkin and sunflower seeds.
For me, this is autumn sweetness – let’s use seasonal vegetables!
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