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Stewed vegetables in sour cream in a frying pan

Skillet Vegetables Braised in Sour Cream

Bright, tasty, and wholesome, made from everyday vegetables! Skillet vegetables braised in sour cream are a great accompaniment to meat, chicken, or fish. You can also serve them as a dish in their own right for lunch or dinner.

Pearl

Recipe author

Stewed vegetables in sour cream in a frying pan

Composition / ingredients

Servings:

Potatoes

Carrots

Onion

Broccoli

100

Corn

100

Eggplant

Bell pepper

Tomatoes

Sour cream

150

Vegetable oil

Salt

Ground black pepper

Fresh herbs

Garlic

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

Cooking method

Step 1:

How do you make skillet vegetables braised in sour cream? Gather everything on the ingredient list. Use whatever vegetables you have on hand — this recipe is great for garden produce or frozen veg. Scale any component up or down to taste.
Step 2:

Peel the potatoes, onion, carrot, and garlic. Cut the bell pepper in half and remove the seeds and core. Trim the stem off the eggplant and break the broccoli into florets. Rinse everything in cold water and pat dry with paper towels.
Step 3:

Next, cut up the vegetables however you like. Cut the eggplant, tomatoes, onion, carrot, bell pepper, and potatoes into evenly sized pieces. Peel the tomatoes if you like. Slice the corn into thin rounds and press or mince the garlic.
Step 4:

Heat the vegetable oil in a heavy-bottomed skillet. Add the onion, carrot, and pepper to sauté. Cook over high heat, stirring, for about 5–10 minutes.
Step 5:

Add the eggplant, potatoes, tomatoes, and corn to the skillet. I threw in a few cherry tomatoes for extra brightness. Stir everything, lower the heat to medium, and braise the vegetables, covered, until everything is about half-cooked. This takes 10 to 15 minutes (depending on how big the pieces are). After a bit, lift the lid and check that the vegetables aren't scorching. If the tomatoes haven't released enough juice, add a splash of water.
Step 6:

Add the sour cream, garlic, and broccoli to the skillet. Season with salt and pepper to taste. Add your favorite spices if you like.
Step 7:

Stir everything well and braise, covered, until the broccoli and the rest of the vegetables are fully done (about 10–20 minutes). Add a little more water at this stage if you like.
Step 8:

At the end, sprinkle the finished dish with finely chopped fresh herbs. Dill, parsley, or young green onion all work well.
Step 9:

The skillet vegetables braised in sour cream are ready! Delicious hot or cold!

If you'd like the vegetables in plenty of sour cream sauce, add half a cup to a full cup of water at step 6. The cooking time may increase depending on how big your vegetables are. Enjoy!
Any oil is only good up to a certain temperature — its smoke point, where it begins to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and which oils are better avoided altogether, read here.
For all the secrets, tips, and tricks, see the article: "Cream and Sour Cream in a Cream Sauce: How to Keep Them from Curdling."
How do you take the bitterness out of eggplant? Cut it into slabs, rounds, or cubes, salt it, and let it sit about 10 minutes until it releases its juices. Drain off the liquid, rinse the eggplant, and get cooking.