Archive for the ‘roasted vegetables’ Category

Cutlets from cauliflower with pomegranate sauce

Ingredients: Cauliflower (fresh or frozen) 400 g Bulgarian pepper 1 pc. Carrot 1 pc. Dill few sprigs Garlic cloves 2 Onion 1 pc. Flour 3 tbsp. l. Vegetable oil 3 tbsp. l. Pomegranate juice 1 cup Corn starch 1 tbsp. l. Salt to taste

Brussels sprouts with mushrooms.

Ingredients: Brussels sprouts — 500g mushrooms — 300 g, onions — 1-2 pieces, Garlic — 2 cloves, flour — 1 tablespoon, vegetable broth or water — 300-400 ml, parsley, lemon juice — 1 teaspoon, vegetable oil — 4-5 tablespoons, salt, freshly ground pepper

Curry Cauliflower

Ingredients: 1 head cauliflower yellow curry powder 1 tablespoon potatoes 2-3 pcs. 3 tablespoons vegetable oil 1 cup vegetable broth salt to taste herbs to taste 1. Cauliflower wash and disassemble into small florets. Potato peel and cut into cubes.

Stuffed peppers in Italian

Ingredients large sweet pepper 4 pcs. tomatoes 3 pcs. dry white bread 2 slices Egg 1 pc. grated Parmesan 50 g 1/2 tablespoon capers olive oil to taste salt and pepper to taste 2-3 sprigs of basil

Braised cabbage Bavarian white wine

Ingredients: 700 grams of sauerkraut, 1 onion, 1 apple, 50 g of bacon, 50-100 ml of white wine (or apple juice) 1 tbsp. Spoon flour, 1 tbsp. spoonful of sugar, vinegar to taste, 2 bay leaves, cumin to taste, Salt to taste.