Stewed vegetables are an ideal dish for losing weight. Vegetable dishes are easy to prepare and low-calorie, and their taste can vary depending on the spices and herbs to be used for refueling, as well as the variability of the vegetables themselves, respectively.
Carrots stewed with onions without butter
Ingredients:
- carrots - 500 g;
- vegetable broth - 300 ml;
- onions - 2 pcs .;
- garlic - 2 cloves;
- tomatoes - 800 g;
- boiled chickpeas - 800 g;
- ground coriander - 1/2 tsp;
- cumin - 1/2 tsp;
- lime - 1 piece;
- pumpkin (small) - 1/2 pcs .;
- salt, pepper - to taste.
Preparation
Pumpkin is cleaned of seeds and peel, then cut into cubes. Onions cut into large rings, and carrots in circles. Tomatoes are blanched, peeled from the skin and seeds, then roughly crushed with a knife.
In the heated brazier, put the pumpkin and onion, stew them with a small amount of vegetable broth for 5 minutes, then add the garlic, ground coriander and cumin through the press. Cooking is still a minute, add chopped carrots, tomatoes chickpeas. Pour the ingredients with the remains of the broth and cover the brazier with a lid. Stew carrots and onions 20 minutes until soft.
Before serving, sprinkle the dish with lime juice. Such a stewed carrot with onion is low in calories and pleasant taste. You can serve the dish both with a toast of white bread, and with a portion of couscous.
How to cook stewed carrots with onions?
Ingredients:
- carrots - 2 pieces;
- onions - 2 pcs .;
- tomatoes - 3-4 pieces;
- vegetable oil;
- greens - to taste;
- salt pepper.
Preparation
Onions cut into rings and passer on vegetable oil until it is transparent. Once the onion becomes transparent, add to it sliced and peeled tomatoes, as well as salt and pepper. Stew onions with tomatoes until the tomato slices turn into a homogeneous sauce, then add the grated carrot and close the frying pan with a lid. Stew the vegetables on minimal fire until the carrot is completely soft. Before serving, the dish should be sprinkled with fresh shredded herbs.
Serve such a simple dish with light salads, or a side dish of cereals: buckwheat, rice, or millet.
Carrots, stewed with onion and vegetables
Carrots with onion - this dish is delicious, but not very satisfying, therefore, in order to preserve the idea of healthy food, but not to harm the figure, it is recommended to cook stewed carrots with onions and some more variety of vegetables. Fragrant seasonal vegetables will give a feeling of saturation for a long time, and the arrow of scales will stop swiftly moving to the right.
Ingredients:
- onion (large) - 1 pc .;
- pumpkin - 500 g;
- carrots - 500 g;
- parsnip - 500 g;
- sweet potato - 500 g;
- potatoes - 500 g;
- celery - 2 stems;
- garlic - 6 denticles;
- chicken broth - 3 items;
- bay leaf - 1 piece;
- sage leaves - 1 tbsp. a spoon;
- salt pepper.
Preparation
Let's start with the preparation of vegetables. Pumpkin is peeled from the peel and seeds, after which we cut into cubes. Pasternak and potatoes are also cleaned and cut into cubes. Celery we cut across slices of average size, and the cleared carrots - ringlets. At the bottom of the brazier pour
On the heated oil fry onions rings and celery, and also carrots for about 7-10 minutes, then we put the garlic, fry 30 seconds and add the rest of the vegetables. Fill the vegetables with broth and season with salt, pepper, bay leaf and sage.
Stew vegetables 50-60 minutes under a closed lid on low heat, then let stand for another 10-15 minutes and serve to the table simply or with a simple sour cream sauce with horseradish.