A clay pot can be safely called the "progenitor" of all kitchen utensils. It has long been proven that dishes prepared in pots are much tastier and healthier. Due to slow languishing, the products retain all the beneficial trace elements and vitamins.
Potted vegetables in the oven - basic cooking principles
In pots you can cook the first, second courses and even desserts. It is very important to choose the right pots. It is best to use clay or ceramic dishes for cooking. New pots need to be prepared before you start cooking in them. To do this, they are filled with water and placed in the oven. Hold until the liquid boils. The oven is turned off, and the pot is left in it until the water has cooled completely.
You can cook in pots absolutely any vegetables. When laying, consider the cooking time. Vegetables that take longer to cook are laid first.
Cooking time depends on the products used, as well as in what form they are laid. It is advisable to pre-fry the vegetables until half ready.
Potatoes, pumpkin and other hard vegetables are best cut into small pieces, but tomatoes, on the contrary, are large.
Potted vegetables can be cooked with meat, sausages or mushrooms, which will make the dish more satisfying.
Recipe 1. Vegetables in pots in a rustic oven
Ingredients
75 ml of olive oil;
potato - four tubers;
two cloves of garlic;
half a head of cabbage;
two leeks;
two carrots;
one pod of sweet pepper;
two onions;
three tomatoes;
200 g of green beans.
Cooking method
1. Before cooking, soak the pots in cold water for an hour.
2. Peel the potatoes, wash them and cut them into small cubes. Peel and leek peel and chop thin quarter rings. Coarsely peeled carrots. Sweet peppers are free from tails and seeds. The pulp of the vegetable is crumbled into small pieces. Peeled garlic cloves finely chopped. We pour tomatoes with boiling water and remove the thin skin. Dice. Wash green beans and cut them into centimeter slices. We shred the cabbage in thin strips and lightly knead with our hands.
3. In a pan with warmed olive oil, put onions and fry it until soft. Add tomatoes to it and simmer for another three minutes.
4. Put the frying of onions and tomatoes at the bottom of the pots. We lay the remaining vegetables in layers in the following order: carrots, potatoes, green beans, shredded cabbage, leeks and bell peppers. Season with pepper and salt.
5. Pour purified water so that it fills the pot by about a third. We close the lids and put in the oven. Turn on at 180 C and cook for half an hour. Then open the lids, squeeze the garlic into the pots through a press and cook for another ten minutes. Sprinkle with chopped herbs before serving.
Recipe 2. Vegetables in pots in the oven with meat
Ingredients
200 g of any meat;
sea salt;
100 g of potatoes;
ground pepper mixture;
30 g of onions;
greenery;
30 g of sweet pepper;
100 ml of broth;
50 g carrots;
30 g butter;
50 g of cauliflower;
50 g of tomatoes.
Cooking method
1. Peel, wash and chop the carrots, onions and potatoes in small pieces.
2. Disassemble the cauliflower into small inflorescences and blanch it in boiling water for about three minutes. Then fold it onto a sieve and leave all the liquid in the glass.
3. Rinse sweet pepper, wipe with a napkin and clean from seeds and stalk.
4. Pour the tomato over boiling water and remove the thin skin. Slice the vegetable pulp.
5. Wash the meat under the tap, soak it in napkins and cut into small slices. Season it with pepper and salt. Shuffle.
6. Rinse the pot, put the potatoes on the bottom, put a piece of butter on top. Lightly salt. Lay the pieces of meat on top of the potato and cover it with a layer of onion. Put carrots, finely chopped greens, cauliflower and slices of tomatoes on it. Lightly salt each layer.
7. Pour the broth into the pot. Cover and place in the oven. Turn it on 200 C. When the contents boil, slightly reduce the temperature and simmer for another hour.
Recipe 3. Vegetables in pots in an oven with mushrooms
Ingredients
300 g of frozen mushrooms;
salt;
onion head;
ground pepper;
carrot;
a mixture of provence herbs;
four potato tubers;
olive oil;
small zucchini;
two tomatoes;
sweet pepper pod.
Cooking method
1. Peel onions and carrots. Chop the onion finely. Coarsely grate the carrots.
2. Heat a little olive oil in a pan and fry the carrots and onions in it until soft.
3. Put mushrooms in a pan, salt and mix. Fry over low heat without covering until all the liquid from the mushrooms has evaporated.
4. Peeled potatoes and zucchini cut into small cubes. Remove the stalk from the sweet pepper, scrub the seeds and chop it into small slices. Wash the tomatoes, wipe and cut into slices.
5. Put all the vegetables in a deep bowl, pepper, salt and add the fried mushrooms. Shuffle.
6. Arrange the vegetables in pots, cover them and place in the oven. Bake forty minutes at 200 C.
Recipe 4. Vegetables in pots in an oven with apricots and dried fruits
Ingredients
a pound of carbonate;
100 ml sour cream;
three carrots;
spices;
six potatoes;
caraway;
three onions;
four bay leaves;
200 g dried or canned apricots;
50 g of fat;
200 g of dried fruits.
Cooking method
1. Dice the dice. Peel and chop onions. Peel the carrots and potatoes, and slice them diagonally.
2. Fry the onion in vegetable oil, adding bay leaf, peppercorns and caraway seeds.
3. Lay the food in layers in a pot:
- potatoes with carrots;
- carbonate and fried onions with seasonings;
- dried fruits and apricots.
4. Pour the contents of the pots with boiled water and put in the oven for forty minutes, turning it on 180 C.
5. After this time, drain the broth from the pots, mix it with sour cream and add the leek. Pour the pots with the resulting sauce and put in the oven for another quarter hour.
Recipe 5. Vegetables in the oven pot "Autumn leaves"
Ingredients
400 g of pork;
some lemon juice;
two smoked sausages;
ground red pepper;
four potatoes;
turmeric;
eggplant;
egg;
two bell peppers;
3 g of caraway seeds and zira;
bulb;
two and a half cups of wheat flour;
four cloves of garlic;
a glass of rye flour;
a tomato;
5 g of sugar;
olive oil;
salt;
spices;
sachet of yeast;
a bunch of greenery;
400 ml of warm water.
Cooking method
1. Dissolve sugar and yeast in warm water. Pour in a couple of tablespoons of olive oil and add spices and salt. Shuffle. Gradually adding flour, knead the steep dough. Cover with a towel and leave to warm.
2. Cut the meat into strips. Salt, pepper, season with spices, squeeze the garlic and drizzle with oil. Stir and leave to marinate.
3. Sprinkle bell pepper with olive oil and bake in the oven. Put it in a bag, tie, cool and remove the skin.
4. Cut the eggplant into strips. Squeeze the garlic into it, salt, drizzle with lemon juice and olive oil. Stir and let marinate for ten minutes. Then fry in a dry pan until half cooked.
5. Chopped peeled potatoes into strips and fry in olive oil until half ready.
6. Put meat in a dry frying pan with marinade and fry for a couple of minutes. Add sliced sausages, mix and add the chopped onion. Fry, stirring constantly, for about three minutes.
7. Put the potatoes in the pot. Then eggplant and chopped bell peppers. Put tomatoes on it and chop it with herbs. Put the fried meat with sausages and onions in the last layer.
8. Knead the dough, form small rolls, leaving a little for decoration, and put on a pot, grease with protein and sprinkle with caraway seeds. Send the vegetables in pots for 20 minutes and cook at 190 C. From the remaining dough, cut the leaves and sprinkle them with turmeric. Take out the pots, grease them with protein and decorate the buns with leaves. Bake another 20 minutes.
Recipe 6. Vegetables in oven pots with rowan sauce
Ingredients
Sauce
50 ml of olive oil;
100 g of sugar;
120 g of red mountain ash;
one red bell pepper.
Main course
300 g of pork;
150 g puff pastry;
200 g oyster mushroom;
100 ml of olive oil;
12 potatoes;
50 g of cheese;
bulb;
carrot.
Cooking method
1. Wash the meat and cut into small slices.
2. Chop the onion into a cube. Cut peeled potatoes into bars. Peel and grate the carrots. Sauté the vegetables in olive oil until cooked.
3. Wash oyster mushrooms and cut into small pieces.
4. Lightly saute the meat in olive oil and add chopped oyster mushrooms. Fry until half cooked. Put the pork and mushrooms in pots. Put vegetables on top of the meat.
5. Wash the rowan, remove from the branches, put in a sieve and dip in boiling water for a minute.
6. Peeled seeds and stalks, cut into cubes.
7. Put mountain ash and pepper in a pan, add sugar and olive oil. Keep on fire until boiling, stirring continuously. Grind everything with a submersible blender and pour the contents of the pots with the resulting sauce. Put slices of cheese on top.
8. From the puff pastry, cut out the squares and cover them with pots. Brush with a beaten egg, cover with foil and put in the oven for 25 minutes. A couple of minutes before being ready, remove the foil and lay a sprig of mountain ash on top.
Potted vegetables in the oven - tips and tricks
- Fry vegetables before laying, this will significantly reduce cooking time.
- If you are laying vegetables raw, chop them finely.
- To make the vegetables juicy, pour in a little broth diluted in boiling water sour cream or tomato paste.
- If you want the potatoes to boil, add the tomatoes or tomato at the end.
