The clay pot can be called the “ancestor” of all kitchenware. It has long been proven that dishes cooked in pots are much tastier and healthier. Due to the slow languor, the products retain all the beneficial trace elements and vitamins.
Vegetables in an oven pot - basic cooking
In the pots you can cook the first, second courses and even desserts. It is very important to choose the right pots. It is best to use clay or ceramic dishes for cooking. New pots need to be prepared before starting to cook in them. To do this, they are filled with water and placed in the oven. Hold until the liquid boils. The oven is turned off and the pot is left in it until the water has cooled completely.
You can cook any kind of vegetables in pots. When laying, take into account the cooking time. Vegetables that are cooked longer, laid the first.
Cooking time depends on the products used, as well as in what form they are laid. It is advisable to pre-fry vegetables until half cooked.
Potatoes, pumpkins, other solid vegetables are better to cut into small pieces, but the tomatoes, on the contrary, large.
Vegetables in pots can be cooked with meat, sausages or mushrooms, which will make the dish more satisfying.
Recipe 1. Vegetables in pots in a rustic oven
Ingredients
75 ml of olive oil;
potatoes - four tubers;
two cloves of garlic;
half a head of cabbage;
two leeks;
two carrots;
one pod of sweet pepper;
two bulbs;
three tomatoes;
200 g green beans.
Method of preparation
1. Before cooking, soak the pots in cold water for an hour.
2. Peel the potatoes, wash them and cut them into small cubes. Onions and leeks are peeled and shredded in thin quarter rings. Coarsely cleaned carrots rub. Sweet pepper is released from the tail and seeds. The flesh of the vegetable is crumbled in small pieces. Peeled chives are shredded. Tomatoes pour boiling water and remove the thin skin. Cut into cubes. Washing green beans and cut into pieces in a centimeter. We chop cabbage with thin strips and lightly rub hands. 3. In a frying pan with heated olive oil, put onions and fry it until soft. Add to it tomatoes and cook for another three minutes.
4. Fry the onions and tomatoes put on the bottom of the pots. Lay the rest of the vegetables in layers in this order: carrot, potato, green beans, shredded cabbage, leek and sweet pepper. Season everything with pepper and salt.
5. Pour in the purified water so that it fills the pot by about a third. Close the lids and put in the oven. Turn on at 180C and cook for half an hour. Then open the lids, squeeze the garlic into the pots and press for another ten minutes. Before serving, sprinkle with chopped herbs.
Recipe 2. Vegetables in an oven pot with meat
Ingredients
200 grams of any meat;
sea salt;
100 g of potatoes;
ground pepper mixture;
30 g onions;
greenery;
30 grams of sweet pepper;
100 ml of broth;
50 g carrots;
30 g butter;
50 g cauliflower;
50 grams of tomatoes.
Method of preparation
1. Peel carrots, onions and potatoes, wash and crumble in small pieces.
2. Disassemble the cauliflower into small florets and blanch it in boiling water for about three minutes. Then fold onto a sieve and leave all the liquid to the glass.
3. Rinse the sweet peppers, wipe them with a napkin and peel them from the seeds and the stem.
4. Dip the tomato with boiling water and remove the thin skin. Pulp vegetable cut into slices.
5. Wash the meat under the tap, dip it in napkins and cut into small slices. Season it with pepper and salt. Stir.
6. Rinse the pot, place the potatoes on the bottom, and place a piece of butter on top. Lightly salt. Lay the meat over the potatoes and cover with a layer of onion. Put a carrot, finely chopped greens, cauliflower and tomato slices on it. Lightly salt each layer.
7. Pour the broth into the pot. Cover and place in the oven. Turn it on at 200C. When the contents boil, lower the temperature slightly and simmer for another hour.
Recipe 3. Vegetables in an oven pot with mushrooms
Ingredients
300 g frozen mushrooms;
salt; onion head;
ground pepper;
carrot;
a mixture of Provencal herbs;
four potato tubers;
olive oil;
small squash;
two tomatoes;
sweet pepper pod.
Method of preparation
1. Peel the onions and carrots. Crumble onion finely. Coarse grated carrots.
2. Heat some olive oil in a pan and fry carrots and onions in it until soft.
3. Put the mushrooms in the pan, salt and mix. Fry on low heat without covering with a lid until all the liquid from the mushrooms has evaporated.
4. Cut the peeled potatoes and zucchini into small cubes. Remove the stem from the sweet pepper, scrub the seeds and crumble it in small slices. Tomatoes wash, wipe and cut into slices.
5. Put all the vegetables in deep dishes, pepper, salt and add the fried mushrooms. Stir.
6. Spread the vegetables in pots, cover them with lids and put in the oven. Bake forty minutes at 200C.
Recipe 4. Vegetables in pots of an oven with apricots and dried fruits
Ingredients
half a kilo of carbonade;
100 ml sour cream;
three carrots;
spices;
six potatoes;
caraway;
three onions;
four bay leaves;
200 g dried or canned apricots;
50 g of fat;
200 g of dried fruit.
Method of preparation
1. Cut the carbonade into cubes. Peel and chop the onion. Peel carrots and potatoes, and slice diagonally.
2. Fry the onion in vegetable oil, adding bay leaf, peppercorns and cumin.
3. Put the food in layers in the pot:
- potatoes with carrots;
- chop and seasoned onions;
- dried fruits and apricots.
4. Fill the contents of the pots with boiled water and place in the oven for forty minutes, turning it on at 180C.
5. After this time, pour the broth from the pots, mix it with sour cream and add the leeks. Pour the sauce into the pots and place in the oven for another quarter of an hour.
Recipe 5. Vegetables in an Oven Pot “Autumn Leaves”
Ingredients
400 g pork;
some lemon juice;
two smoked sausages;
ground red pepper;
four potatoes;
turmeric; eggplant;
egg;
two bell peppers;
3 g of cumin and zira;
bulb;
two and a half cups of wheat flour;
four cloves of garlic;
a glass of rye flour;
a tomato;
5 g sugar;
olive oil;
salt;
spices;
yeast bag;
bunch of greens;
400 ml of warm water.
Method of preparation
1. Dissolve sugar and yeast in warm water. Pour in a couple of tablespoons of olive oil and add spices and salt. Stir. Gradually add the flour, knead the dough. Cover with a towel and leave to warm.
2. Cut the meat into strips. Salt, pepper, season with spices, squeeze garlic and sprinkle with oil. Stir and leave to marinate.
3. Sprinkle Bulgarian pepper with olive oil and bake in the oven. Put it in a bag, tie it, cool it and remove the skin.
4. Cut eggplant into strips. Squeeze the garlic into it, salt it, sprinkle with lemon juice and olive oil. Stir and leave to marinate for ten minutes. Then fry in a dry frying pan until half cooked.
5. Peel the potatoes and cut into strips and fry in olive oil until half cooked.
6. Put the meat in a dry frying pan along with the marinade and fry for a couple of minutes. Add sliced sausages, mix and add the chopped onion. Roast, stirring constantly, for about three minutes.
7. Put the fried potatoes in the pot. Then eggplant and chopped sweet pepper. Spread tomatoes on it and tuck it with greens. Lay the fried meat with sausages and onions as a final layer.
8. Punch dough, form small buns, leave a little for decoration, and put on a pot, brush with protein and sprinkle with cumin. Send the vegetables in the pots for 20 minutes and cook at 190C. Cut the leaves out of the remaining dough and sprinkle them with turmeric. Take out the pots, brush them with protein and decorate the buns with leaves. Bake another 20 minutes.
Recipe 6. Potted vegetables in an oven with a mountain ash sauce
Ingredients
Sauce
50 ml of olive oil;
100 g of sugar;
120 g of red rowan;
one red bell pepper.
Main course
300 g pork;
150 g puff pastry; 200 g oyster mushrooms;
100 ml of olive oil;
12 potatoes;
50 grams of cheese;
bulb;
carrot.
Method of preparation
1. Wash the meat and cut into small chunks.
2. Slice the onion into a cube. Cut the peeled potatoes into slices. Peel and grate the carrot. Fry the vegetables in olive oil until half cooked.
3. Wash the oyster mushrooms and cut them into small pieces.
4. Lightly fry the meat in olive oil and add sliced oyster mushrooms. Fry until half ready. Put the pork and mushrooms in the pots. Put the vegetables on top of the meat.
5. Wash the mountain ash, remove from the twigs, put in a sieve and put in boiling water for a minute.
6. Peeled seeds and stems cut into cubes.
7. Put the mountain ash and pepper in the pan, add sugar and olive oil. Keep on fire until boiling, stirring continuously. Grind everything with an immersion blender and pour the contents of the pots over the sauce. Top with slices of cheese.
8. Cut puff pastry into small squares and cover them with pots. Brush with beaten egg, cover with foil and put in oven for 25 minutes. A couple of minutes before the readiness, remove the foil and place a sprig of rowan on top.
Vegetables in an oven pot - tips and tricks
- Fry the vegetables before laying, this will significantly shorten the cooking time.
- If you lay vegetables raw, chop them finely.
- To make the vegetables juicy, add a little broth diluted in boiling sour cream or tomato paste.
- If you want the potatoes to boil soft, add tomatoes or a tomato at the end.
