Cute, bizarre fruits called patissons undeservedly have low popularity. After all, for their useful properties, they are not inferior to zucchini, and the taste of the vegetable in ready-made dishes is even richer and richer.
From our recipes offered below, you will learn how to cook stewed squash.
Stewed squash with vegetables - recipe
Ingredients:
- young patissons - 550 g;
- onion - 250 g;
- carrots - 250 g;
- tomato paste - 30 g;
- laurel leaves - 1-2 pieces;
- parsley greens - to taste;
- greens spinach - to taste;
- purified water;
- vegetable refined oil;
- Spices and spicy herbs - to taste;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Preparation of stewed squash begins with the preparation of vegetables. We relieve the onion from shells, rinse with cold water and cut into half rings. Washed patissons cut with arbitrary pieces, and carrots thin slices.
In a saucepan, kazanke or a deep frying pan, warm the vegetable oil and fry the onions in it for seven minutes. Then throw the carrots, and after two minutes add the tomato paste and mix. A minute later, we put on the patissons, season with salt, pepper, spices and herbs, leave the leaves of the laurel and pour a little water. We keep the dish on a moderate fire under the lid for thirty minutes. At the end of the cooking, we throw the chopped fresh parsley and spinach greens.
Patissons stewed with chicken meat in a multicrew
Ingredients:
- chicken fillet - 650 g;
- young patissons - 550 g;
- onion - 250 g;
- carrots - 190 g;
- potatoes - 350 g;
- sweet Bulgarian pepper - 150 g;
- tomatoes - 350 g;
- laurel leaves - 1-2 pieces;
- fresh greens - to taste;
- grated hard cheese - to taste;
- purified water;
- vegetable refined oil;
- spices - to taste;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Washed, peeled and chopped with mugs or straws carrots and half-rings of onions brown in oiled
While the vegetables are being spread, we wash and dry the chicken fillet, cut them into small pieces and also put them in a multivarquet and fry together with the vegetables.
In the meantime, we clean and cut the potatoes, peeled tomatoes and Bulgarian sweet peppers, and chop the slices with random slices. We send everything to the bowl of the device, season with salt, pepper, spices, throw leaves of laurel, pour a little water and stand for thirty minutes, switching the multivark to the "Quenching" mode.
At the end of cooking, sprinkle the dish with freshly chopped herbs and grated cheese.