- Konin - 750 Grams
- Potatoes - 2 pieces
- Carrot - 1 piece
- Champignons - 250 Grams
- Tomatoes - 2 Pieces
- Parsley (bundle) - 1 piece
- Dill (bundle) - 1 Piece
- Celery - 3 Pieces (petiolate)
- Garlic - 6 Teeth
- Onion - 1 Piece
- White Wine - 250 Milliliters
- Butter - 50 grams
- Bay Leaf - 1 piece
- Salt, pepper - - To taste
We put a large and deep cast-iron pot on the fire, melt the butter in it. Garlic finely chopped and put into a saucepan. Fry 2 minutes before the appearance of a characteristic garlic flavor. We add celery and finely chopped greens. Immediately after this, add the coarsely chopped tomatoes. Stir the contents of the pan and cook for 30 minutes over medium heat, stirring occasionally. During this time, the contents of the pan should turn into a puree-like mass. After the stipulated 30 minutes, the resulting vegetable puree can be added bay leaf and bell pepper. Coninu cut into large cubes and put in a vegetable mashed potatoes. We also add mushrooms and carrots, cut into small pieces. There - chopped onions. There also - diced sliced potatoes, salt and white wine. Cover the pan with a lid and put in the oven, preheated to 200 degrees. Bake an hour and a half under the lid. After an hour and a half the roast will be ready, it can be served to the table. However, it will be even better if you turn off the oven and leave the roast in a warm oven for another 30-60 minutes, and then bring it to the table. Bon Appetit!
Servings: 4