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 Roast with Vegetables and Dried Fruits Recipe
A real autumn dish. I used to cook it only in autumn, when there were a lot of fresh vegetables and, most importantly, pumpkins. She is the queen in this dish. Now vegetables, including pumpkin, are sold all year round, but the status of autumn dishes for this roast has been preserved. Specify the number of products very approximately, as it is - by eye and to your taste. It all depends on the dishes that you will cook, and on the number of eaters.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Estonian Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Estonian Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Slightly frozen meat cut into cubes slightly larger than for goulash. Add salt, pepper, mustard. You can add seasoning for pork.
    Slightly frozen meat cut into cubes slightly larger than for goulash. Add salt, pepper, mustard. You can add seasoning for pork.
  2. Mix thoroughly, as if rubbing seasonings into the meat, put on the bottom of thick-walled dishes (ideally a cast-iron frying pan or a form for cooking duck) and set aside. Meanwhile, wash and peel the vegetables. If the dried fruits are too dry, soak them in warm water.
    Mix thoroughly, as if rubbing seasonings into the meat, put on the bottom of thick-walled dishes (ideally a cast-iron frying pan or a form for cooking duck) and set aside. Meanwhile, wash and peel the vegetables. If the dried fruits are too dry, soak them in warm water.
  3. Cut the onion into quarters and put it on the meat.
    Cut the onion into quarters and put it on the meat.
  4. Next, lay out the potatoes, cut into small slices. Season lightly with salt and pepper. Sprinkle with thinly sliced garlic.
    Next, lay out the potatoes, cut into small slices. Season lightly with salt and pepper. Sprinkle with thinly sliced garlic.
  5. Then put the carrots, cut into thin slices, and season a little. Put the prunes cut into strips on top of the carrots.
    Then put the carrots, cut into thin slices, and season a little. Put the prunes cut into strips on top of the carrots.
  6. Then we put the pumpkin cut into small cubes and again a little salt and pepper. Sprinkle with raisins.
    Then we put the pumpkin cut into small cubes and again a little salt and pepper. Sprinkle with raisins.
  7. Top everything with cabbage, sliced with checkers. A little salt.
    Top everything with cabbage, sliced with checkers. A little salt.
  8. Then brush with 3-4 tablespoons of ketchup,
    Then brush with 3-4 tablespoons of ketchup,
  9. Put a few pieces of butter the size of a walnut. Put the baking sheet in the oven on low heat for 1.5-2 hours.
    Put a few pieces of butter the size of a walnut. Put the baking sheet in the oven on low heat for 1.5-2 hours.
  10. When serving, turn the roast onto the dish so that the meat is on top (this is a photo from the previous cooking). You can put it on the plates with a spatula, capturing all the layers, but it's quite difficult to do.
    When serving, turn the roast onto the dish so that the meat is on top (this is a photo from the previous cooking). You can put it on the plates with a spatula, capturing all the layers, but it's quite difficult to do.
  11. And you can just mix everything up.
    And you can just mix everything up.
  12. It is very tasty, juicy, fragrant.
    It is very tasty, juicy, fragrant.
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