I offer you a recipe of stewed vegetables with semolina and a bouquet of spices. The dish turns out to be hearty, fragrant, bright and asks for the name "all the colors of autumn". You can eat as an independent dish in the post, you can serve with meat. Vegetables are a little crunchy, the main thing in this dish, it does not overdo it. Preparing very quickly.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 250 gram Cabbage
- 2 pieces Potatoes
- 1 piece Carrot
- 1 piece Bulgarian pepper
- 2 tablespoons Green peas (frozen)
- 40 gram Semolina
- 1 tablespoon Tomato paste
- 0,25 teaspoon Curry
- 0,25 teaspoon Turmeric
- 0,25 teaspoon Paprika sweet
- 0,25 teaspoon Ginger (ground)
- 2 pieces Bay leaf
- 30 ml Sunflower oil
- 200 ml Water
- Salt to taste
Ingredients
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Instructions
- Prepare the necessary products. Add also frozen green peas, sunflower oil, water, salt, tomato paste, Bay leaf.
- Cut the vegetables into cubes.
- Potatoes also cut into cubes, take the necessary amount of peas.
- Heat the oil in a frying pan and put the carrots, cabbage, pepper on it.
- Then add the potatoes and peas.
- Set aside the necessary amount of spices.
- Season the stewed vegetables with them, add salt, fry the vegetables for 5 minutes, stirring constantly. Add water, Bay leaf and stew vegetables on low heat for about 10 minutes.
- Heat semolina in a dry pan until creamy.
- Add semolina, tomato paste to the vegetables and mix, then cook on low heat for 1-2 minutes.
- Let the stewed vegetables stand under the lid for 10 minutes.
- The dish "Stewed vegetables with semolina" is ready. The appetizer turned out fragrant, hearty, bright. And asks the name to it "all the colors of autumn." Please to the table.
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