Vegetables stewed in sour cream in a frying pan

Bright, tasty and healthy, from available vegetables! Vegetables stewed in sour cream in a frying pan are suitable in addition to meat, chicken or fish. They can also be offered as an independent dish for lunch or dinner.

Pearl

Recipe author

Stewed vegetables in sour cream in a frying pan

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Potatoes

Carrots

Onion

Broccoli

100

Corn

100

Eggplant

Bell pepper

Tomatoes

Sour cream

150

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Greenery

to taste

Garlic

to taste

Water (optional)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 39 % 7 g

Carbohydrates 50 % 9 g

100 kcal

GI: 78 / 0 / 22

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make vegetables stewed in sour cream in a frying pan? Prepare all the products specified in the recipe. Vegetables can be used any that you have available. A crop harvested in the garden or frozen products is good for the recipe. The amount of any component can be increased or decreased to your taste.
Step 2:
Peel potatoes, onions, carrots and garlic. Cut the bell pepper into two parts, remove the seeds and the core. Cut off the tail from the eggplant, and disassemble the Brussels sprouts into inflorescences. Rinse everything in cold water and dry with paper napkins.
Step 3:
Next you need to chop the vegetables. The method of slicing can be any at your discretion. Cut eggplants, tomatoes, onions, carrots, bell peppers and potatoes into pieces of the same size. If desired, remove the peel from the tomatoes. Chop the corn into thin slices, and pass the garlic through a press or a garlic press.
Step 4:
Heat vegetable oil in a frying pan with a thick bottom. Send the onion, carrot and pepper to fry. Simmer over high heat, stirring, for about 5-10 minutes.
Step 5:
Add eggplant, potatoes, tomatoes and corn to the pan. I used several cherry tomatoes for the brightness of the taste. Mix everything, reduce the flame to moderate and simmer the vegetables under the lid until all the ingredients are half-cooked. It will take you from 10 to 15 minutes (depending on the size of the pieces). After a while, open the lid and check if the vegetables are burning. If the juice from tomatoes is not enough, then pour in a small amount of water.
Step 6:
Add sour cream, garlic and broccoli to the pan. Add salt and pepper to taste. If desired, add your favorite spices.
Step 7:
Mix everything thoroughly and simmer under the lid until the broccoli and other vegetables are fully cooked (about 10-20 minutes). If desired, pour in a small amount of water at this stage.
Step 8:
At the end of cooking, sprinkle the finished dish with finely chopped herbs. Dill, parsley or young green onions are well suited.
Step 9:
Vegetables stewed in a frying pan in sour cream are ready! Delicious hot and cold!

If you want to get vegetables in a large amount of sour cream sauce, then in step number 6 add half a glass or a glass of water.

Cooking time may increase, depending on the size of your vegetables.

Bon appetit!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"

How to remove the bitterness from eggplant? Cut the eggplant into plates, circles or cubes, add salt, leave for about 10 minutes until the juice is released. Drain the resulting liquid, rinse the eggplants and start cooking.