- Carrot - 2 pieces
- Turnip - 2-3 pieces
- Green onions - 6 pieces
- Squash - 1 piece
- Red radish - 5-6 pieces
- Broccoli - 1 piece
- String beans - 150 Grams
- Kohlrabi - 1 piece
- Rosemary - - To taste
- Thymean - - To taste
- Lemon - 1/2 Pieces
- Salt and pepper - - To taste
- Fresh parsley - - To taste
Vegetables are mine, what you need - clean. We cut vegetables. The size of the cutting is at your discretion. You can cut, as I - carrots and zucchini cubes, pod beans - on 2-3 parts of each pod, broccoli is sorted into inflorescences. Cubes of a similar size cut into kohlrabi and turnips, green onions - on stems measuring 4-5 cm. In a saucepan bring to a boil 3 liters of water, add a little salt. Now every vegetable should be blanched separately in boiling water. That is, we throw vegetables into boiling water, after 2-3 minutes we take out of boiling water and pellet with ice water. This procedure must be done with each vegetable. Each vegetable is alternately thrown into a colander, drained with icy water and set aside. Now we take a large frying pan, melt vegetable oil in it, thyme and rosemary are thrown into it. In the melted butter we put all vegetables, there we add a glass of broth, in which we blanched vegetables. Cover with a lid and simmer until almost complete boil-off of the liquid. Add lemon juice, salt and pepper. We continue to cook. Sprinkle with herbs and cook for 1-2 minutes. We remove from the fire and serve. Stewed vegetables with lemon, greens and butter are ready!
Servings: 4-6