Green vegetable stew in 10 minutes

Main courses and sides/18 January 2022

Today I will tell you how to cook a new, my favorite version of green vegetable stew.
It’s no secret that the heat treatment of vegetables should be quick and gentle. Long stewing, stewing maximally removes from our vegetables all the most useful nutrients. In addition, the vegetables become less attractive. I just love making veggies the basis for a meal and today it’s going to be a sumptuous lunch/dinner in 10 minutes.

We will need:

• white zucchini - 1 pc
• green zucchini - 1 pc
• celery stalks - 2 pcs
• leek - white part 1 pc
• green garlic - 1 pc
• young cabbage - 1/4
• tarragon - 4-5 sprigs
• olive oil
• salt

Vegetables can be varied differently and substituted to your taste, for example:

• young cabbage - broccoli, cauliflower or brussels sprouts
• celery stalks - kohlrabi
• zucchini - fennel
• leeks - yellow onions

The key is to understand which ones cook longer and add accordingly.
In a deep skillet, heat the olive oil. Cut the vegetables into small pieces and add them to the pan, starting with those that cook longer: celery stalks, zucchini, leeks, green garlic, young cabbage. Cooking time should take no more than 10 minutes. The vegetables should remain al dente. Remove from the stove and at the very end add herbs and salt.

Highly recommended!

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