You can cook vegetables in water or steam. The water for cooking must be poured in such an amount that it only covers the vegetables. The size of the dishes should correspond to the amount of vegetables.
A saucepan with an insert mesh is best for steaming. If there is no such saucepan, you can cook in a regular saucepan under the lid by placing a colander in it. When steaming, add a little water to the bottom of the pan, from which steam is generated when heated. Steaming vegetables has advantages and disadvantages compared to boiling in water. The advantage is less mineral leaching from vegetables. In addition, steamed vegetables are closer to fresh in taste and aroma than vegetables boiled in water. The disadvantages include, first of all, a longer cooking duration and a more destructive effect on the vitamins contained in vegetables.
BOILED POTATOES
Peel the potatoes, rinse, add hot water and cook. As soon as the water boils, add salt and continue cooking for another 20 minutes, until the potatoes are tender.
In this case, you need to ensure that the potatoes are not overcooked. As soon as the potatoes are ready, drain the water, cover the pan and leave in this form on low heat for 5-10 minutes to dry. Transfer the finished potatoes to a hot dish.
Supply oil separately.
BOILED POTATOES WITH OIL AND GREENS
Boil potatoes in the same way as above. After drying, put butter in a pot with potatoes, add parsley or dill, mix by shaking and transfer to a plate.
YOUNG POTATO WITH SOUR CREAM
Boil peeled young potatoes in salted water, drain the water, add sour cream, butter and mix, shaking. Sprinkle with chopped dill or parsley on top.
For 1 kg of potatoes - 1/2 cup sour cream, 1 tbsp. a spoonful of oil.
STEAMED POTATOES
Pour 3-4 cups of water into a pan with a plug-in mesh, put peeled potatoes, whole or cut into 2-4 pieces, lightly sprinkle with fine salt and, tightly closing the pan with a lid, put on high heat. As soon as the water boils, reduce the heat and continue cooking at a low boil. Steamed potatoes for about 25-30 minutes. Steamed potatoes are especially good for making mashed potatoes and cutlets.
POTATOES IN MILK
Cut the peeled and washed potatoes into cubes, boil in water for 10 minutes, then drain, pour hot milk over the potatoes and cook for another 20-30 minutes. It is necessary to ensure that the potatoes do not burn, for this, cooking must be done on low heat.
Put butter in the finished potatoes, shake and sprinkle with finely chopped parsley or dill.
For 1 kg of potatoes - 2 glasses of milk and 2 tbsp. tablespoons of oil.
MASHED POTATOES
Boil the peeled and washed potatoes, drain the water, and hold the pot with potatoes for some time over low heat or in the oven so that the rest of the water evaporates. After that, without letting the potatoes cool, rub them through a sieve or mash them with a wooden pestle, add oil, salt and, stirring, gradually add hot milk. Mashed potatoes are served as an independent dish or as a side dish for ham, tongue, cutlets, sausages and other meat dishes.
For 1 kg of potatoes - 1 glass of milk, 2 tbsp. tablespoons of oil.
VEGETABLES IN MILK SAUCE
Various vegetables can be prepared in milk sauce: potatoes, carrots, green peas, bean pods, asparagus, etc. A vegetable dish in milk sauce can be prepared from one or more types of vegetables. In the latter case, the vegetables are mixed.
Vegetables must first be peeled, washed, cut into cubes, wedges or slices, boiled in salted water, put in a colander or sieve so that the water glass. Then put the vegetables in a saucepan, add hot milk sauce and stir. Milk sauce for pouring vegetables in density should resemble sour cream. To prepare it, it is enough to take a tablespoon of wheat flour and 25 g of oil per 1 kg of vegetables.
Lightly fry the flour with butter, dilute 1 1/4 cups of hot milk, add salt and cook for 10-15 minutes.
CAULIFLOWER
Peel the cabbage from the leaves and cut off the stalk near the branch of the cabbage. Put the peeled head of cabbage in cold salted water for 30 minutes. After that, rinse the cabbage with cold water, put in a saucepan, cover with hot water, add salt, close the lid and cook. Cooking cauliflower, depending on the size of the head, lasts from 20 to 30 minutes.
The readiness of the cabbage can be determined as follows: if the end of the knife freely enters the stump, then the cabbage is ready. Remove the cooked cabbage with a slotted spoon and put on a sieve, let the water drain and then place the stump down on a dish.
Place parsley sprigs around the head of cabbage. Serve melted butter or sauce (rusk, egg-butter or egg with wine) to cauliflower separately in a gravy boat.
Boiled carrots
Cut the peeled carrots into slices, put in a saucepan, pour a little water so that it covers only half of the carrots, add salt, sugar, 1/2 tbsp. tablespoons of butter and cook covered for 20-30 minutes. Then season the carrots with oil, transfer to a dish, sprinkle with parsley, put croutons made from white bread on top.
In the same way, you can cook kohlrabi, rutabagas and turnips, and turnips must first be scalded in boiling water and drained.
For 1 kg of vegetables - 1/2 tbsp. tablespoons of sugar and 2 tbsp. tablespoons of oil.
CARROTS IN MILK SAUCE
Cut the peeled carrots into slices, put in a saucepan, add a little broth or water, add 1/2 tbsp. tablespoons of butter, salt and sugar, cover and simmer for 20-30 minutes. Pour the carrots prepared in this way in hot milk sauce and stir gently. Turnips, green peas, bean pods and asparagus can also be cooked. In this case, the turnips must be cut into slices, scalded with hot water and then boiled. Cut the beans into diamonds, cut the asparagus into columns and cook.
For 500 g of carrots - 1/2 tbsp. tablespoons flour, 2/3 cup milk, 1 teaspoon sugar and 1 tbsp. a spoonful of oil.
GREEN PEAS IN OIL
Hull green peas from the pods and cook in salted boiling water. Cook over high heat for 10-15 minutes. Throw the cooked peas on a sieve, let the water drain, and then transfer to a saucepan, add butter (in pieces), sugar and, shaking, mix. After that, put the peas in a slide in a heated salad bowl or on a deep dish and serve.
If you take canned peas for cooking, then put it out of the jar into a saucepan, warm it up, and then fold it onto a sieve and fill with oil.
Freshly frozen peas should be put in boiling water and cooked for 5-7 minutes, and then discarded in a colander; season with oil before serving.
Green peas can be cooked with egg and croutons. In this case, eggs are boiled in a bag, peeled and placed on top of the seasoned peas. Croutons should be made from white bread, cut into triangles. Soak these pieces of bread in milk, add an egg, sugar, and fry in butter.
For 500 g of green peas - 1 teaspoon of granulated sugar, 2 tbsp. tablespoons of oil.
BEAN AND PEAS IN OIL
Peel pods from veins and boil in boiling salted water. To preserve the green color, cook in an open, spacious container, maintaining a strong boil. Throw the cooked pods into a sieve or colander, let the water drain, then transfer to a saucepan and season with oil, and, if desired, sugar.
Bean pods, peeled from the veins, cut lengthwise or cut into diamonds, boil in the same way as pea pods, and season with oil, salt and pepper.
Boiled pumpkin
Peel the pumpkin and grains, cut into pieces, add hot salted water and, covering the pan with a lid, cook for 15-20 minutes. Boiled pumpkin can be served with butter, sour cream, or with a crusty sauce.
Boiled corn in the cob
Only young corn, the so-called milk corn, is suitable for cooking on the cob. Peel the ears of corn from leaves and fibers and boil in salted water. Transfer the prepared corn to a dish. Serve the butter separately.
Corn cobs can be boiled without peeling the leaves, removing them only before serving.
CANNED CORN WITH OIL
Put the canned corn together with the juice into a saucepan, put on the fire and heat well until the juice boils.
When serving, put the corn in a colander, then transfer it to a heated salad bowl or deep dish.
For 1 can of canned corn in grains - 2 tbsp. tablespoons of butter.
CANNED CORN IN TOMATO
Throw the corn in a colander, then transfer to a pan, add finely chopped and lightly fried onions, tomato puree, salt, sugar, mix all this and boil for 5 minutes.
When serving, place the prepared corn on a plate in a heap and sprinkle with finely chopped green onions, parsley or dill.
For 1 can of canned corn - 1 onion, 2 tbsp. tablespoons of tomato puree, 1 teaspoon of sugar and 2 tbsp. tablespoons of oil.
CANNED CORN WITH APPLES AND TOINS
Throw the corn in a colander, and then transfer to the pan, add finely chopped and lightly fried onions, tomato puree, salt, sugar, mix and boil for 5 minutes. At the same time, you need to wash the apples, cut them into wedges, remove the cores and bake them in the oven. Make croutons from white bread.
When serving, put the prepared corn on a dish in a slide, place apples around, interspersed with croutons, and in the center - a bunch of parsley.
For 1 can of canned corn in grains - 1 onion, 2 tbsp. tablespoons of tomato puree, 2 apples, 1 teaspoon of sugar, 10-12 toasts of white bread and 2 tbsp. tablespoons of oil.
SPINACH WITH TOUNDS
Sort the spinach leaves, rinse in cold water, put in a saucepan, add a little water and cook over high heat under a lid.
Rub the boiled spinach and at the same time prepare milk sauce, which is mixed with spinach, adding salt, sugar, a little powdered nutmeg, and then warm everything up well.
To prepare croutons, cut white bread into small slices, soak in milk mixed with egg and sugar, and fry in butter until golden brown.
When serving, put the prepared spinach on a round dish or in a deep plate and add croutons around the edges as a garnish.
You can also put peeled eggs, boiled in a bag, on spinach.
For 1 kg of spinach - 1 tbsp. a spoonful of flour, 1 1/4 cups of milk (for milk sauce) and 1-2 tbsp. tablespoons of oil.
BRUSSELS CABBAGE WITH CELERY IN MILK SAUCE
Cook the washed Brussels sprouts in salted boiling water over high heat in an open saucepan for 10 minutes. Prepare the sauce in a separate bowl: melt the butter, add finely chopped celery stalks without greens and fry lightly (2-3 minutes). Then add flour, fry again and gradually pour in hot milk and 1/2 cup broth. Boil the resulting sauce for a few minutes, then put the Brussels sprouts in it and salt.
If desired, sprinkle with breadcrumbs on top, sprinkle with oil and brown in the oven.
For 500 g of Brussels sprouts - 25 g of celery, 1 tbsp. a spoonful of flour, 1/2 cup of milk and 2 tbsp. tablespoons of oil.
BOILED ARTICLES
Only the bottoms of artichokes and the base of their leaves are eaten, while the tops of the leaves are inedible. Prepare artichokes as follows: cut off their stem at the very base and cut off the hard parts of the leaves. Rub the bottom of the artichoke in the place where the stem was cut with lemon so that it does not darken. Use a tablespoon handle to remove the core from the center of the artichokes. Rinse the cooked artichokes, put them in a pan in one row, pour hot water in such an amount that the water only covers the artichokes, salt and cook in a closed saucepan for 10-15 minutes. The readiness of artichokes can be determined with the tip of a knife: if the knife enters the flesh of the artichoke freely, it is ready. Put the finished artichokes on a sieve with the bottoms up, let the water drain, then place them on a dish, on which you first put a napkin folded in an envelope.
Artichokes should be placed in one row, decorating them with sprigs of greenery. Serve the artichokes with egg-wine or egg-butter sauce.
Boiled asparagus
Select the asparagus as even as possible, carefully remove the skin from it with a sharp knife, being careful not to break the head, which is the most delicious part of the asparagus. Rinse peeled asparagus, tie in a bunch (8-10 pcs.), Cut evenly and cook in salted water over high heat for 20-25 minutes. Asparagus is only good when it is not overcooked, otherwise it loses its flavor and becomes watery. Once the heads are soft, the asparagus is done. Transfer the finished asparagus to a sieve and let the water drain, after which the asparagus can be placed on a dish covered with a napkin. A bunch of asparagus should be untied, covered with the edges of a napkin and served as such. Separately, give egg sauce with wine, or egg-butter, or rusk.
Based on materials from the online library at http://books.junik.lv/
It is a known fact that cooking changes the composition of fruits and vegetables. This was the reason why boiled or baked (let alone fried) vegetables were subjected to general ostracism.
However, people are missing one important point: no one said that changing the composition during cooking is bad.
Let's find out which is healthier: raw or boiled vegetables, what are the benefits and harms of the latter, and does the amount of nitrates decrease during cooking?
Healthier: Raw or Cooked
Research has shown that on the one hand, cooking destroys some nutrients, but on the other hand, it increases the availability of others. No cooking method is the best, and no processing whatsoever. So are cooked vegetables healthy?
Yes, in fact, fresh vegetables are not healthier than boiled ones. Many people think that raw vegetables contain more nutrients than cooked vegetables (cooked in Russian), but in reality everything is not so simple and depends on the type of nutrients.
Researchers from Germany analyzed the condition of 200 people who ate only raw food. And what happened? These individuals had high plasma beta-carotene levels, but lycopene levels were well below average. Beta-carotene is found in carrots and lycopene in tomatoes. By the way, raw tomatoes contain less lycopene than cooked tomatoes... Temperature destroys the thick cell walls of plants, releasing the nutrients stored in the cells.
Water-soluble nutrients such as vitamin C and vitamin B, and a group of nutrients called polyphenols most subject to breakdown during cooking... Peas and carrots lose 85 to 95 percent of their vitamin C when preserved. Frozen cherries lose up to 50 percent of anthocyanins after 6 months. Cooking destroys about two-thirds of the vitamin C in spinach.
Depending on the cooking method, the loss of vitamin C ranges from 15 to 55%, according to a review by researchers at UC Davis. By the way that The vitamin C content of frozen foods is often higher than that of fresh.
Fat-soluble vitamins A, D, E and K and carotenoids (antioxidants), vice versa become more accessible during processing... The Journal of Agriculture and Food Chemistry reports that carrots, zucchini and broccoli are better boiled than steamed, fried, or served raw.
The most nutrient-damaging cooking method is roasting vegetables. Eh, alas ...
When choosing a cooking method, compromises must be found. Cooking can increase the availability of one nutrient while breaking down another... Here are some examples:
As you know, carrots are rich in beta-carotene, which protects our body from aging, atherosclerosis, eye diseases and cancer. It turned out, beta-carotene is absorbed from boiled carrots 5 times better than from raw... By the way, boiled carrots are easier to digest and therefore it is useful for people suffering from various diseases of the digestive system and constipation to use this processed root vegetable.
Raw carrots, on the other hand, are high in pectin and polyphenols (phytonutrients that are powerful natural antioxidants) that break down as soon as you start cooking them.
Coated cabbage also increases its health benefits, but only if you steam it. After boiling and frying, the carotene and antioxidant content of cabbage is lost. For example, the content of rare vitamin U is lost by 4% after 10 minutes of steaming cabbage, and completely lost after half an hour.
Raw beets contain many beneficial minerals and biologically valuable substances such as flavonoids and anthocyanins. Beets are also rich in iron, calcium and sodium. It contains them in an optimal ratio. The beneficial minerals from boiled beets are absorbed much better than from raw beets.
Moreover, boiled beets - a powerful laxative, it helps to cleanse the liver, blood, kidneys and strengthens the walls of blood vessels.
Raw potatoes are rarely consumed, but many people like to puree, fry and cook from them. Potatoes are best baked in the oven in a "uniform", because the main value of this vegetable is in the content of potassium and vitamin C. And they are just concentrated in potato skins which we usually clean up and throw away.
Broccoli is the champion in glucosinolates, which fight cancer cells. The content of this antioxidant is higher in steamed broccoli. Also, carotenoids from boiled broccoli are absorbed by the body 10-15 times more easily.
Spinach, like broccoli and carrots, is rich in carotenoids. There is also a lot of calcium in its composition. For them to be better absorbed by the digestive tract, spinach must be boiled.
And while many people think microwaves are bad for food, microwaved vegetables may have higher concentrations of certain vitamins... A March 2007 study examined how boiling, steaming, microwave cooking, and pressure cooking affected the nutrient content of broccoli.
When steaming and boiling, from 22 to 34% of vitamin C is lost. Cooking in the microwave or under pressure allows you to save up to 90% of the vitamin C in broccoli.
About nitrates
Nitrates are salts of nitric acid, which were an integral part of soil, water, plants and animals even before the appearance of man and all of your "chemistry"! Nitrates enter our body through food and water. The danger is not the content of nitric acid salts in products itself, but excessive number of them... Norm of nitrates: no more than 3.7 mg of nitrates per 1 kg of human body weight per day. Those. for a person weighing 60 kg, this will be 222 mg!
Please note that the upper limit of the norm does not mean that you will be poisoned!
Most of the nitrates are found in the fruit growth zones, where protein synthesis occurs. For example, in the cabbage stump and top leaves of cabbage, in potato skins, cucumber tails. Therefore, it is recommended to peel them off, cut them off and not use them for food.
It is very easy to get rid of nitrates, if you are still afraid of them: for example, during storage, potatoes lose about 70% of nitrates, carrots up to 56%. When boiling potatoes, more than half of the remaining amount will come out into the broth - this is another argument in favor of boiled potatoes before fried ones. In addition, the heat treatment itself also lowers the level of nitrates.
To reduce the amount of nitrates in fruits and vegetables, peel them and place them in cold water for 20 minutes. In general, any heat treatment is also beneficial to the fruit: for example, when cooking, the amount of nitrates is reduced by 80%. But the main thing is not to faint at the mere mention of nitrates.
According to the WHO recommendations, an adult should eat at least 450 grams of vegetables and fruits per day: to improve bowel function and prevent cancer. If you eat 500 grams of market apples, 8 mg of nitrates will enter the body, that is, the daily norm of a baby weighing two kilograms. So do not deny yourself watermelons or apples for dessert!
How to cook properly to preserve vitamins
Conclusion
Of course, all this does not mean that from now on vegetables should be eaten only boiled or raw. All vegetables are rich in vitamins. Fresh vegetables and fruits in your diet should be present every day, but eat them in large quantities, and even more so torment yourself by chewing raw potatoes and beets or choking on boiled carrots that you personally hate in order to provide your body with nutrients as best as possible, not costs.
In the vast majority of salads, which include everyone's favorite and "Olivier", boiled vegetables can be found in the ingredients. Properly cooked vegetables for salads are an important part of a meal. After all, only cooking according to the rules will be able to preserve all the nutrients and vitamins in vegetables.
It is necessary to wash vegetables before cooking;
The main answer to the question of how to cook vegetables is that they are cooked separately.
It will be very good if they are begging the same size so that they cook evenly;
To preserve nutrients (especially vitamin C), it is necessary to cook vegetables in an enamel bowl;
Greens and vegetables for cooking are already placed in boiling, pre-salted water. If you need to boil fruit for a salad, then put them in boiling sweetened water. If you put vegetables and fruits in cold water, then it will quickly destroy a significant part of the vitamins and enzymes. Salt water to preserve useful properties in vegetables and give them the best taste;
Only beets and peas should be boiled in unsalted water. Because if they are boiled in salted water, they will get an unpleasant taste;
The answer to the question of how to properly cook vegetables, especially root vegetables, also lies in their complete coverage with water. Contact with air should be minimal. It is great if the pan is tightly closed during cooking;
It is best to cook whole vegetables. Because the more finely chopped fruits or vegetables, the less vitamins remain in them;
Fresh vegetable broth is very nutritious and contains many vitamins. Therefore, it is better not to pour it out, but to use it for making soups or sauces;
When cooking corn, it must not be peeled of leaves. It should be boiled with a whole cob;
Vegetables that are cooked in their "uniform" (in the skins) are most conveniently peeled hot;
To prevent cooked vegetables from becoming watery, they must not be stored in the water in which they were boiled;
Boil potatoes over moderate heat. If you cook over high heat, the inside of the potatoes may remain soggy, while the outer skin will burst and swell.
How much to cook vegetables
Sauerkraut is cooked the longest of the most common salad vegetables - one hour. Fresh cabbage is cooked for twenty minutes. Fifteen or twenty minutes of cooking will be enough for carrots. The potatoes need to be boiled for about 25 minutes, and the diced potatoes take only 15 minutes. It takes only 6-8 minutes to boil spinach and fresh tomatoes.
Pickled mushrooms, olives, champignons, vegetables and berries for sauces should be cooked for no more than ten minutes. Because with longer boiling times, they can harden.
Cook vegetables in a saucepan with a minimum of free space.
Cook vegetables under a closed lid;
Do not keep chopped vegetables outdoors;
If peeled vegetables are boiled, then they are placed in boiling salted water and cooked over low heat;
Food needs to be cooked at one time. If a dish is reheated, it will no longer contain vitamin C.
Cooking vegetables for salads is easy. And with proper cooking, the hostess will be able to preserve a maximum of nutrients and vitamins. Also, a lot of substances necessary for the body are contained in raw vegetables, you can read more about this in our article on
You can cook vegetables in water or steam. You need to pour a little water for cooking (so that it only covers the vegetables). A saucepan with an insert mesh is most suitable for steaming. If there is no such saucepan, you can cook in a regular saucepan under the lid by placing a colander in it. When steaming, add a little water to the bottom of the pan, from which steam is generated when heated. Steaming vegetables has advantages and disadvantages compared to boiling in water. The advantage is less mineral leaching from vegetables. In addition, steamed vegetables are closer to fresh in taste and aroma than vegetables boiled in water. The disadvantages include, first of all, a longer cooking duration and a more destructive effect on the vitamins contained in vegetables. Cooked vegetables cannot be stored in the water in which they were boiled. Only cauliflower can be stored for a short time in the broth, and all other vegetables after cooking are discarded in a colander.
Potatoes should be cooked over moderate heat, as when boiled over high heat, they boil on the outside and burst, but inside remains raw. Mashed potatoes should not be diluted with cold milk; this will give it a gray color. Hot milk should be added to the puree gradually. When boiling cabbage, leave the pot open first to reduce the smell.
Peas and beans, so that they boil faster, need to be poured for 6-8 hours with cold boiled water and then boiled in the same water, adding salt when they are almost ready.
Nutritional and energy value of boiled vegetables. It changes markedly compared to raw vegetables, mainly due to the loss of vitamins and minerals during the cooking process. However, due to the loss of water associated with pectins, a relative increase in protein and carbohydrate content can occur. As you can see from the recipes below, vegetables are often combined with each other and with other foods, which diversifies the chemical composition of the dish. In general, boiled vegetables are characterized by a low content of protein (up to 2%), fat (up to 1%), and a relatively high content of carbohydrates (from 5 to 18%). Carrot dishes contain a lot of carotene (up to 9 mg /%), cabbage and sweet pepper dishes contain vitamin C (25–45 mg /%). The energy value of boiled vegetables is relatively low - from 30 to 80 kcal per 100 g.
- Brussels sprouts - 500 gr.
- celery - 25 gr.
- flour - 1 tablespoon
- milk - 1/2 cup
- butter - 2 tablespoons
Cook the washed Brussels sprouts in salted boiling water over high heat in an open saucepan for 10 minutes.
Prepare the sauce in a separate bowl: melt the butter, add finely chopped celery stalks without greens and fry lightly and gradually pour in hot milk and 1/2 cup of broth. Boil the resulting sauce for a few minutes, then put the Brussels sprouts in it and salt.
Hull green peas from the pods and cook in salted boiling water.
Cook over high heat for 10-15 minutes. Throw the cooked peas on a sieve, let the water drain, and then transfer it to a saucepan, add butter (in pieces), sugar and stir, shaking. After that, put the peas in a slide in a heated salad bowl or on a deep dish and serve. If you take canned peas for cooking, then put it out of a can into a saucepan, warm it up, and then put it on a sieve and fill with oil. Freshly frozen peas should be put in boiling water and cooked for 5-7 minutes, and then put in a colander before serving with oil. Green peas can be cooked with egg and croutons. In this case, eggs are boiled in a bag, peeled and placed on top of the seasoned peas. Croutons should be made from white bread, cut in the form of three shanks. Soak pieces of bread in milk, add an egg, sugar, and fry in butter.
Wash young zucchini, peel, cut lengthwise, remove grains and cut each half across into 2 cm thick pieces.
Put the sliced zucchini in a colander and dip in boiling salted water. Cover the saucepan and cook the zucchini at a boil for 5-10 minutes. After that, remove the colander with the zucchini, let the water drain, put the zucchini on a dish, pour with oil, sprinkle with chopped boiled eggs and herbs. Instead of eggs, sprinkle with chopped wheat bread crumbs fried in butter.
Peel the cabbage, rinse, cut into 4 parts, remove the stump, then chop finely. Put the prepared cabbage in a saucepan in a layer not higher than 10 cm, add a little oil, hot water, cover and bring to a boil.
After that, add chopped apples, caraway seeds, sour cream, peeled from the skin, to the cabbage and continue cooking until tender. Salt the finished cabbage, season with flour, sugar (if necessary, season with vinegar).
Sprinkle with chopped herbs before serving.
Cook the washed Brussels sprouts in salted boiling water over high heat in an open saucepan for 10 minutes. Prepare the sauce in a separate bowl: melt the butter, add finely chopped celery stalks without greens and fry lightly (2-3 minutes). Then add flour, fry again and gradually pour in hot milk and 1/2 cup broth. Boil the resulting sauce for a few minutes, then put the Brussels sprouts in it and salt. If desired, sprinkle the cabbage with breadcrumbs on top, drizzle with oil and brown in the oven.
Cut the peeled and washed potatoes into cubes, boil in water for 10 minutes, then drain, pour hot milk over the potatoes and cook for another 20-30 minutes. It is necessary to ensure that the potatoes do not burn, for this you need to cook over low heat. Put butter in the finished potatoes, mix, shaking, and sprinkle with finely chopped parsley or dill.
Boil peeled young potatoes in salted water, as described above, drain the water, put sour cream, butter in the potatoes and mix, shaking. Sprinkle with chopped dill or parsley on top.
Peel the potatoes, rinse, add water and cook. As soon as the water boils, add salt and continue cooking for another 20 minutes, until the potatoes are tender. In this case, you need to ensure that the potatoes are not overcooked.
As soon as the potatoes are ready, drain the water, cover the pan and leave in this form over low heat for 5-7 minutes. Transfer the finished potatoes to a hot dish. Supply oil separately. This dish can be prepared in a slightly different way.
Boil potatoes in the same way as above. After drying, put oil in a pot with potatoes, add parsley or dill, mix, shaking, and transfer to a plate.
Cut the peeled and washed potatoes into cubes or wedges, pour over boiling water, add salt, bay leaf, halved onion, pepper, dill and parsley stalks and cook the potatoes until tender over medium heat. Remove the seasonings, drain the broth.
When serving, sprinkle the potatoes with finely chopped dill. Serve the butter separately.
Boil the peeled and washed potatoes, drain the water, hold the pot with potatoes for some time over low heat or in the oven so that the rest of the water evaporates. After that, without letting the potatoes cool, rub them through a sieve or knead them with a wooden pestle; add butter, salt and, while stirring, gradually pour in hot milk (from cold milk, the puree becomes gray). Serve mashed potatoes as an independent dish or as a side dish for cutlets, sausages, ham and other meat dishes.
Boil peeled and washed potatoes until tender. Cut raw peeled carrots into slices, pour hot milk diluted with boiling water (1: 1), add salt, add butter and, covering with a lid, simmer until tender, then rub together with the liquid through a sieve, combine, stirring with a jar, with mashed hot potatoes. Heat the mass, gradually adding hot milk, and beat until a fluffy mass is formed. Drizzle with melted butter when serving.
Boil potatoes, immediately peel and rub through a sieve or mince. Add flour, eggs, salt and ground pepper. Stir the whole mass well, form balls from it, put in boiling salted water and cook for 15 minutes. no boiling. Throw in a colander and, when the water drains, put them in a bowl, sprinkle with ghee, sprinkle with ground toasted breadcrumbs and put in the oven for a few minutes.
Sprinkle with parsley or dill before serving.
Young kohlrabi (only young kohlrabi is used for food, since the old one contains a lot of coarse fibers), peel, cut into slices, put in the dishes, add oil, a little water, salt, close the lid and boil until tender.
Season the finished kohlrabi with milk sauce. Sprinkle with chopped boiled eggs and parsley or dill before serving.
Young kohlrabi and carrots, peel, rinse, cut into small cubes or cubes, or grate with coarse holes. Put everything in a saucepan, pour a small amount of boiling milk and cook until tender. When kohlrabi and carrots are ready, add butter, sugar, salt mixed with flour, mix gently until the butter and flour are completely combined and bring to a boil. Sprinkle with parsley or dill before serving.
Various vegetables can be cooked in milk sauce: potatoes, carrots, green peas, beans, asparagus and other types of vegetables. In this case, the vegetables are mixed. Vegetables must first be peeled, washed, cut into cubes, wedges or slices, boiled in salted water, thrown into a colander or sieve so that the water is glass; then transfer the vegetables to a saucepan, pour over the hot milk sauce and stir.
Milk sauce for pouring vegetables in density should resemble sour cream.
To prepare milk sauce, you need to take 1 tbsp. a spoonful of wheat flour and 25 g of oil per 1 kg of vegetables. Lightly fry the flour with butter, dilute 11/2 cups of hot milk, add salt and cook for 10-15 minutes.
Peel the turnips, rinse, cut into cubes, put in a bowl, add 1/2 cup water, 1 tbsp. a spoonful of butter, a little salt, put on fire and bring to a boil, and then continue to cook at a low boil for 10-15 minutes. At the same time, prepare the milk sauce. Add sour cream to the finished milk sauce, stir, pour the turnips over them and continue cooking over low heat for another 15-20 minutes. Serve as a separate dish or as a side dish with roast duck, roast pork or lamb and sprinkle with parsley.
Peel young beets, wash, grate with large holes, put in a saucepan, pour in a little boiling water and cook at low boil until half cooked. Then add peeled and grated apples, sour cream and continue cooking for another 25-30 minutes until tender. Add salt, granulated sugar, vinegar or citric acid, flour, pounded with butter, mix everything gently and bring to a boil. Sprinkle with parsley or dill before serving.
For 10-12 pcs. beets - 1 tbsp. a spoonful of flour, 1 glass of sour cream, 1 tbsp. a spoonful of oil, 3 apples, salt, sugar, vinegar, dill to taste.
Boil peeled celery in salted water, adding a few drops of lemon juice or vinegar. Cut the boiled celery into slices, add the hard-boiled egg pieces and pour over the gravy.
Prepare the gravy as follows: pour milk into a small saucepan, add flour or starch, salt, add the yolks, then put on low heat and, stirring, bring the mixture to thicken, then remove from heat. Add sunflower oil, mustard, ground black pepper, lemon juice and parsley.
Select asparagus as even as possible, carefully remove the skin from it with a sharp knife, trying not to break the head - the most delicious part of the asparagus.
Rinse the peeled asparagus, tie in a bunch (8-10 pcs.), Cut evenly and cook in salted water over high heat for 20-25 minutes.
Asparagus should not be overcooked as it loses its flavor and becomes watery. Once the heads are soft, the asparagus is done.
Transfer the finished asparagus to a sieve and let the water drain, after which the asparagus can be placed on a dish covered with a napkin. A bunch of asparagus should be untied, covered with the edges of a napkin and served as such.
Separately give egg-butter or rusk sauce.
Peel the pumpkin and grains, cut into slices, pour over boiling salted milk and, covered with a lid, cook over low heat for 15-20 minutes.
Strain the boiled pumpkin, put in a hot deep dish, close the lid, put on the stove over a saucepan with boiling water so that it does not cool down.
Measure the milk in which the pumpkin was cooked with glasses: if it turns out to be less than 3 glasses, add milk. Boil, pour in a thin stream, stirring, the cream, diluted with flour. Boil again and, when thickened, add 1 tbsp. a spoonful of oil, salt. Pour pumpkin with this sauce, boil. Sprinkle with chopped dill and parsley before serving.
For 600 g of pumpkin - 3 glasses of milk, 1 glass of cream, 6 teaspoons of flour, 1 tbsp. spoon of oil.
For the second courses, it is best to take dense and white heads of cauliflower (loose, disintegrating into separate inflorescences of the coles are more suitable for soups). Remove leaves and bare stalk from cauliflower. Put the peeled head of cabbage in cold salted water for 30 minutes. After that, rinse the cabbage with cold water, put in a saucepan, cover with hot water, add salt, close the lid and cook.
Cauliflower is cooked, depending on the size of the head of cabbage, for 20-30 minutes.
The readiness of the cabbage can be determined as follows: if the end of the knife freely enters the stump, then the cabbage is ready.
Remove the boiled cabbage with a slotted spoon, put the stump down on a sieve, let the water drain, then place it on the dish in the same way. Put parsley sprigs around the head of cabbage. Serve melted butter or sauce with cauliflower separately in a gravy boat.
Sort the spinach leaves, rinse in cold water, put in a saucepan, add a little boiling water and cook over high heat under a lid.
Rub the cooked spinach. Simultaneously prepare milk sauce, which is mixed with spinach, adding salt, sugar, a little nutmeg in powder. Warm up everything well.
To prepare croutons, cut white bread into small slices, soak in milk mixed with egg and sugar, and fry in butter until golden brown. Before serving, put the finished spinach on a round dish or in a deep plate and add croutons around the edges as a garnish.
You can also put peeled eggs, boiled in a bag, on spinach.
For 1 kg of spinach:
- 1 tbsp. a spoonful of flour
- 1.5 cups milk (for milk sauce)
- 1-2 tbsp. spoons of butter
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For many years we assured that vegetables should be eaten fresh, and after cooking, their nutritional and vitamin value is significantly reduced. Of course, there is a huge grain of truth in this statement. But recent research by British scientists from the Institute for Food Research has shown that certain vegetables are much more beneficial for the body when cooked. From now on, women who control their weight do not need to prepare a "panicle" salad of raw beets, carrots and cabbage, and then chew it for a long time. It is much more pleasant and healthy to eat these vegetables boiled. Here are the vegetables, according to scientists, it is better to use boiled form:
1. Carrot... As you know, carrots are rich in beta-carotene, which protects our body from aging, eye diseases and cancer. It turned out that beta-carotene is absorbed from boiled carrots 5 times better than from raw carrots. In addition, raw carrots are inferior to boiled ones in terms of antioxidant content. It turned out that there are 3 times less of them in its composition than in boiled one. Boiled carrots are easier to digest and therefore it is useful for people suffering from various diseases of the digestive system and constipation to use this processed root vegetable. Raw carrots are high in fiber and pectin, which can put additional strain on the pancreas and liver. To avoid this, in the presence of diseases of these organs, it is necessary to limit the use of raw carrots. It is also not recommended to include a lot of carrots in the diet of children under 3 years old, since the pancreas at this age is not yet adapted to digest heavy food.
2. Tomatoes... Tomatoes contain a lot of lycopene, the substance that gives them their red color. Lycopene is a strong antioxidant that prevents the formation of malignant tumors and the development of diseases of the heart and blood vessels. Lycopene is best absorbed from boiled tomatoes and therefore eating sauces, ketchup, and stewed tomatoes is healthier than eating them raw.
3. Cabbage... Coated cabbage also increases its health benefits, but only if you steam it. After boiling and frying, the carotene and antioxidant content of cabbage is lost. For example, the content of rare vitamin U is lost by 4% after 10 minutes of steaming cabbage, and completely lost after half an hour. The content of vitamin C in cabbage increases 3 times during the fermentation process, in addition, lactic acid is formed in sauerkraut, which contributes to better assimilation and breakdown of proteins in the body.
4. Beet... Raw beets contain many beneficial minerals and biologically valuable substances such as flavonoids and anthocyanins. Beets are also rich in iron, calcium and sodium. It contains them in an optimal ratio. The beneficial minerals from boiled beets are absorbed much better than from raw beets. In addition, boiled beets are a powerful laxative, they help cleanse the liver, blood, kidneys and strengthen the walls of blood vessels.
5. Potato... Raw potatoes are rarely consumed, but many people like to puree, fry and cook from them. Meanwhile, fried potatoes are unhealthy and mashed potatoes are starch alone. Potatoes are best baked in the oven in a "uniform", because the main value of this vegetable is in the content of potassium and vitamin C. And they are just concentrated in the potato peel, which we usually peel and throw away.
6. Broccoli... Broccoli is a champion in glucosinalates that fight cancer cells. The content of this antioxidant is higher in steamed. Also, carotenoids from boiled broccoli are absorbed by the body 10-15 times easier, the content of which this vegetable could boast.
7. Spinach... Spinach, like broccoli and carrots, is rich in carotenoids. There is also a lot of calcium in its composition. For them to be better absorbed by the digestive tract, spinach must be boiled.
Everything what was said does not mean that all 7 vegetables from now on should be eaten only in boiled form. All vegetables are rich in vitamins, which are known to be destroyed during heat treatment. Fresh vegetables and fruits in your diet should be present every day, but eating them in large quantities, and even more so tormenting yourself by chewing raw potatoes and beets, in order to provide your body with nutrients as best as possible, is not worth it.
According to the norms of rational nutrition an adult should consume no more than 0.5 kg of vegetables and fruits per day, excluding potatoes. And this is, approximately - one apple, one orange, some carrots, beets and cabbage. In the body of people who consume large quantities of vegetables and fruits, strontium accumulates, which has the ability to displace magnesium and calcium. The deficiency of these substances leads to the early development of osteoporosis, caries, arthritis and other diseases of the skeletal system.
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