Legumes with vegetables "On the post"

Legumes with vegetables "On the post"

Category: Dishes from cereals and flour products

Ingredients
Celery root	300 g
Cauliflower	200 g
Green beans	200 g
Bean mix	150 g
Salt
Paprika, spices
Olive oil	optional

Cooking method

• If we use a mixture of beans for soup, then 2 hours before cooking, fill it with water. If we use red or yellow lentils, then we immediately start cooking. Turn on in m / in roasting mode for 20 minutes. After the signal, pour in some olive oil. Celery root (sometimes made with zucchini) cut into cubes and send to the bowl m / w. Stir. After 5 minutes add cauliflower and beans - mine are frozen. (Here, too, options are possible according to preferences or according to what is available. I cook with white cabbage, with pepper, broccoli, tomatoes, etc.). Stir and cook until the end of the program. 2 minutes before the end of the program, add the legumes, add some water, mix and wait for the end of the program. As soon as the frying is over, turn on the stewing mode. If a mixture of legumes, then for 20 minutes if red or yellow lentils, then for 10 minutes. At the end of the program, stir and leave to heat. This is right after the end of extinguishing. The peas are still damp, but they will come on heating. After 20 minutes add salt, spices, herbs, mix and leave for another 10 minutes. ... The long-cooked legumes will just work, and the lentils will turn into puree. I love to cut the cheese into cubes before use. Very tasty if mozzarella or suluguni. An unusual and interesting taste turned out when I added smoked suluguni. But that's another story - not "On duty." Maybe someone else will like it. Bon Appetit.

The dish is designed for

4 servings

Time for preparing:

1 hour 10 minutes

Cooking program:

Roasting, stewing, heating.

lately got hooked on legumes - thanks for the recipe

[Natalia]

Natalia, I also loved them very much - and tasty and healthy. I cook every week.

Of the legumes, I only had white beans. I boil it in advance in considerable quantities, put it on a sieve and freeze it. I defrost it as needed and use it in soups, hot and cold snacks and wherever my heart desires. She also used it in this dish.
The vegetables included cauliflower, broccoli, celery, green beans and young peas, all frozen.
Deciding to minimize the gestures for cooking, I took ceramic pots. The pots are glazed, so I did not pre-soak them. She splashed sunflower oil on the bottom and laid out a salted mixture of vegetables and legumes. Spices - a minimum. She splashed a little water, closed the lids and put it in the cold oven. The temperature was set to about 175 degrees. I forgot for an hour or an hour and a half (I don't remember). When I remembered, I took out the finished dish.
Legumes, in combination with color and broccoli, have a very fresh taste, which is subtly set off by laconic spices. The dish is good both in itself and with cheese. It's also delicious with meat
I take it with gratitude!