| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 glass Beans
- 1 piece Broccoli
- 200 gram Cauliflower
- 1 piece Bulgarian pepper
- 1 piece Onion
- 5 pieces Cherry tomatoes
- 2 pieces Celery root
- 2 cloves garlic
- 3 tablespoons Vegetable oil
- 1 teaspoon Seasoning (Provence herbs)
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Before cooking, soak the beans for 4 hours, then rinse it, pour water in a ratio of 1 to 5 and cook until ready.
- The main products that we need.
- Broccoli and cauliflower disassembled into inflorescences.
- Boil in salted water for half, 2-3 minutes. Drain vegetable broth, but do not pour.
- Chop the onion half rings, bell pepper strips.
- Cut into slices celery.
- In a frying pan with heated vegetable oil, lightly fry the chopped garlic, add the chopped vegetables and stew until half-cooked.
- In a Cup combine all the vegetables, add salt, black pepper, dried Provencal herbs, mix well.
- Put the vegetables in a baking dish. From the left vegetable broth, pour 1 Cup and dilute it 2 tsp flour. Flour pre-fry in a dry pan until creamy. Pour into a pan with vegetables. Top with chopped tomatoes. Put in a preheated oven, bake for 25 minutes at 180*, taking into account the peculiarities of its oven. Brown the vegetables on the grill.
- Simple, delicious, healthy!
