Manti with mashed potatoes and onions cooked in a double boiler. In a steamer, vegetables Onions in a steamer
What kind of devices have engineers come up with to make the work of housewives easier! Various smart machines cook, stew, and fry foods themselves, producing wonderful dishes. A steamer is one of the most useful kitchen inventions, but for some reason we don’t use it very often. But even in the old days, caring housewives managed to steam without steamers. Even vegetables are subjected to this type of heat treatment. When steamed in a double boiler, they retain their beneficial qualities, appearance, and acquire excellent consumer properties, which is why they are very common in many countries around the world.
Vegetable dishes in a steamer are very diverse; most of these products lend themselves to this type of cooking. All you have to do is select your set of vegetables, put them in a steamer and you will get a new, very tasty dish every time. It can also be combined with related products. For example, some grains go very well with vegetables. Rice with vegetables in a steamer is generally a classic. This combination is used in many world cuisines: risotto, paella, jambalaya - these are all varieties of rice with vegetables with the addition of various products and spices.
Any vegetable dish cooked in a steamer is not only tasty, but also very healthy. The recipes for their preparation are suitable for those who do not eat fried foods, adhere to a healthy diet, and most importantly are used to experiencing the natural taste of foods.
Another advantage of cooking vegetables in a double boiler is that you can also cook frozen vegetables without having to defrost them for a long time. Frozen vegetables in a double boiler turn out just as tasty and aromatic as fresh ones. Before preparing such a dish, you should also look at photographs of vegetables in a double boiler. The photo shows that they are as beautiful and natural as if they had just come from the garden. And if you haven’t yet chosen the “vegetables in a steamer” dish, a recipe with a photo will seriously help you in this choice.
And although many people know how to cook vegetables in a double boiler, we think a few tips will not hurt you:
Vegetables should be placed in a double boiler in layers: the bottom layer is the hardest (potatoes, white cabbage), then the softer ones (peppers, onions), the top is soft and quickly cooking (zucchini, tomatoes, etc.);
Layers should be formed evenly over the entire surface, large pieces should be placed along the edges;
Steamed vegetables should be cooked either whole or cut into large pieces. Only white cabbage can be chopped. Cauliflower is boiled whole inflorescences;
Frozen vegetables can be added unthawed;
For people observing fasting, vegetables in a steamer can become a complete meal if the dish is seasoned with a little vegetable oil before serving.
Ingredients:
- Bulb onions
How to cook onions deliciously
In most cases, it is peeled before cooking, but there are recipes where the onion is added to the broth along with the washed husks to give the broth a special golden color. When peeling onions, moisten the knife and onion with water to prevent your eyes from watering while working.
How to cook onions in a saucepan step by step instructions with photos:
We will need:
- Double boiler
- Kitchen board
Ingredients:
- Bulb onions
How to cook onions deliciously
Onions are an affordable and healthy vegetable. Increasingly, you can find boiled onions as part of certain dishes, since boiled onions are a low-calorie healthy food product. Onions are added when cooking soups, borscht, and broths. It is often served as a side dish, as part of a complex recipe, or as an independent dish.
Young housewives will be interested in how many minutes the onion is cooked, and how many minutes before the end of cooking the soup the onion should be lowered. There is no definite answer, since everything depends on the size of the bulb. Onions cut into 4 parts will be ready in 5 minutes. Small whole heads will cook in 6-7 minutes, and a large onion will be ready in 10 minutes.
- a practical, tasty and family-friendly dish. If you don’t add butter to the potatoes and don’t put a chicken egg in the dough, then this is a completely lean dish, and at the same time very tasty. In the classic version, it is prepared exclusively from meat, but today I wanted something unusual, but not at all expensive, and this dish suited my taste. I recommend.
To prepare you will need:
- Potatoes -0.5 kg.
- Onions -2 pcs.
- Salt and pepper to taste.
- Butter -30 gr.
- Vegetable oil for frying.
For the test:
- Flour -300 gr.
- Egg - 1 pc.
- Salt - 1/2 teaspoon.
- Boiling water - 1 glass.
Peel the potatoes, rinse under running water, and cook until tender. Salt. Peel the onion, cut into small pieces, 
fry in vegetable oil until golden brown. 
Mash the boiled potatoes using a potato masher, adding butter. 
Mix the dough. Pour a glass of boiling water into a deep bowl, add salt, flour, and break a chicken egg. 
Knead the dough until your hands are clean. Let the dough rest for 10 minutes, during which time the dough will rest and become more elastic.
Divide the finished dough into 4 parts, 
Roll each part into a thin sausage, divide the dough into small portions. 
Roll each piece into a thin flat cake, in the center of which we place the potato filling. 
Forming a manta ray 
interlocking the edges, as in the photo. 
Place the manti in a steamer, the bottom of which must be greased with vegetable oil. 
Steam the manti for about 30 minutes.
Manti with mashed potatoes and onions ready. Enjoy the taste. Bon appetit.
For those who have never tried properly cooked steamed vegetables, these dishes will forever remain food for children and gastritis sufferers... But steamed vegetables can be very tasty! It shouldn't be any other way! Steamed vegetables retain all the beneficial substances that are lost in the broth during normal cooking, and, in addition, steamed vegetables are almost impossible to digest. And if you are the lucky owner steamers With an auto shut-off mode and a timer, the process of preparing a lean lunch or dinner turns into a pleasure. This is especially important for those who don’t really like to cook.
A few more words about the benefits of steamed dishes. When steaming, food is treated with moist steam, which helps maintain color and consistency. Unlike cooking in a stove or oven, where food is exposed to dry heat of high temperature, steam “works” at a temperature of 80-100°C, which allows you to preserve more vitamins.
Steamed vegetables may seem a little bland, but if you're used to a more spicy taste, make bold-flavored sauces that will give your dish a spicy kick. Here are some interesting sauce recipes, the amount of ingredients in which you can choose to taste:
- garlic, onion, lemon juice, olive oil;
- soy sauce, sesame oil;
- red wine vinegar, tarragon, black pepper;
- lemon juice, cumin, mint, olive oil;
- olive oil, dry sherry, sea salt, oregano;
- soy sauce, rice vinegar, sesame oil, honey, fresh ginger, garlic, sesame seeds.
In addition, the flavor of steamed vegetables can be improved by adding spices or seasonings to the water in the steamer. Serve steamed lean vegetables with any vegetable oil and soy products: cheese, cream or cottage cheese.
Steamed vegetable mixture
Ingredients:
350 g broccoli,
1 bunch of green onions,
1 red onion,
350 g frozen green peas,
1 tbsp. greenery,
salt, pepper, lemon juice - to taste.
Preparation:
Divide the broccoli into florets, cut the onion into slices, and chop the green onions. Cook for 15-20 minutes. When serving, mix vegetable oil with chopped herbs, salt, pepper and lemon juice and pour over the vegetable mixture.
Ingredients:
300 g broccoli,
2 tomatoes
2 red sweet peppers,
2 green sweet peppers,
1 red onion,
2 tbsp. soy sauce,
2 tbsp. vegetable oil,
salt, pepper - to taste.
Preparation:
Remove the skins from the tomatoes and cut them into slices. Cut the pepper into cubes, separate the broccoli into florets. Steam all vegetables except onions separately. Cool. Mix vegetable oil with soy sauce. Slice the onion thinly. Mix vegetables and onions, season with sauce and cool in the refrigerator.
Ingredients:
8 sweet peppers,
½ head of cabbage,
8 onions,
4 carrots,
4-5 tbsp. vegetable oil,
Preparation:
Chop the onion, carrots and cabbage as thinly as possible, mix with salt, pepper and herbs. Pour in the oil. Prepare the pepper pods. Stuff the peppers with the vegetable mixture and place in a steam basket. Cook for 30 minutes.
Ingredients:
4 carrots,
250 g frozen green beans or pods,
250 g broccoli,
2 zucchini squash,
1 clove of garlic,
40 g pine nuts,
2 tbsp. vegetable oil.
Preparation:
Peel the vegetables and cut into cubes. Place the carrots in the steam basket and cook for 10 minutes. Then add beans, broccoli and zucchini and cook for another 15-20 minutes. Meanwhile, place the pine nuts and crushed garlic in a frying pan without oil and fry for 2-3 minutes until golden brown. Mix nuts and steamed vegetables and season with vegetable oil.
Ingredients:
400 g champignons,
400 g broccoli,
1 tbsp. olive oil,
1 clove of garlic,
½ cup tomato sauce,
⅔ stack. soy cheese,
2 pitas,
basil - to taste.
Preparation:
Fry the champignons with the garlic until tender. Divide the broccoli into florets and steam. Combine mushrooms and broccoli, stir and add salt. In a separate bowl, mix basil and soy cheese, add salt. Place the champignon and broccoli filling in the pita, place the cheese on top and pour tomato sauce over everything.
Ingredients:
500 g potatoes,
200 g asparagus,
1 tbsp. chopped mint,
1 tbsp. orange zest,
mint for decoration.
Preparation:
Cut the potatoes into cubes and place in a steamer basket along with the mint and orange zest. Cook for 10 minutes. Then add the asparagus and cook for another 2-3 minutes. Stir in mint leaves, salt and pepper.
Ingredients:
5 pieces. carrots,
4 celery roots,
2 apples,
1 clove of garlic,
1-2 tbsp. vegetable oil,
1 tbsp. lemon juice,
1 tbsp. parsley,
salt.
Preparation:
Peel the carrots and steam for 10 minutes. Cool. Cut the celery into strips and also steam for 10 minutes. Cut the apples into cubes, grate the carrots on a coarse grater, combine with celery, apples, chopped garlic, mix and season with vegetable oil. Salt and sprinkle with herbs.
Ingredients:
3 multi-colored sweet peppers,
100 g cauliflower,
2 onions,
1 carrot,
2 cloves of garlic,
1 tomato
2 tbsp. chopped basil, rosemary and thyme,
3-4 tbsp. vegetable oil,
salt, pepper - to taste,
parsley.
Preparation:
Cut the sweet pepper and carrots into strips, the tomato into cubes, the onion into half rings, grind the garlic with salt. Place foil on the bottom of the steam basket and grease it with vegetable oil. Add cabbage, peppers, carrots, onions and garlic and steam for 5 minutes. Then add the tomatoes, rosemary, basil and thyme and cook for another 5 minutes. Place in a deep dish, add salt, add oil, stir and place in a warm place for 10 minutes. When serving, sprinkle with parsley.
Preparation:
300 g zucchini,
100 g carrots,
200 g bell pepper,
200 g tomatoes,
200 g potatoes,
100 g salted eggplants,
2 tbsp. olive oil,
salt, pepper - to taste.
Preparation:
Peel the vegetables and cut into cubes. Stir in salt and pepper and place in a steamer. Steam for 20-25 minutes. Season the prepared vegetables with olive oil and serve hot.
Ingredients:
400 g broccoli,
3 carrots,
1 sweet pepper,
salt, pepper, herbs - to taste.
Preparation:
Cut the sweet pepper into strips, carrots into slices, and disassemble the broccoli into florets. Steam the vegetables for 10-15 minutes, place on a dish, add salt, pepper, sprinkle with herbs and serve.
Ingredients:
500 g green beans,
600 g tomatoes,
2 onions,
1 -2 cloves of garlic,
1 hot pepper,
½ cup walnuts,
3 sprigs of parsley,
3 sprigs of basil,
1 sprig of cilantro,
salt.
Preparation:
Cut the tomatoes into slices and steam for 10 minutes. Rub them through a sieve. Cut the green beans into pieces and steam for 25-30 minutes. Place the finished beans in tomato puree, add crushed walnuts, salt, hot pepper (to taste), garlic and chopped herbs.
Ingredients:
1 kg beets,
1 stack of dried dogwood berries,
4 onions,
cilantro, parsley, salt - to taste.
Preparation:
Steam the washed beets for 50-60 minutes. Then remove the peel and cut the beets into thin circles. Boil the dried dogwood in a tray for cereals and rub it together with the broth through a sieve to get a mass of thick sour cream. Add chopped onion and herbs. Mix the sauce with the beets and add salt. When serving, sprinkle with herbs.
Ingredients:
400 g cauliflower,
¼ cup vegetable broth,
1.5 tbsp. soy sauce,
¼ tsp. red hot pepper,
salt.
Preparation:
Separate the cauliflower into florets and steam for 10-12 minutes. Heat the broth in a small saucepan, add soy sauce and pepper. Place the finished cabbage on a plate, pour over the sauce and salt to taste.
Ingredients:
1 onion,
1 stalk of celery,
2 sweet red peppers,
2 cloves of garlic,
1 tbsp. tomato paste,
1 tbsp. cumin,
1 tbsp. paprika,
2 tbsp. olive oil,
250 g couscous.
Preparation:
Pour 3 cups of couscous. boiling water and let stand. Add vegetable oil and a little salt. Chop the onion, celery and red pepper and steam. Place the prepared vegetables on the couscous, add crushed garlic, tomato paste and spices. Stir, add salt if needed, and serve hot.
Ingredients:
1 kg eggplants,
150 g walnuts,
2 onions,
2 cloves of garlic,
herbs, salt, hot pepper, pomegranate juice, olive oil - to taste.
Preparation:
Steam the eggplants for 20-30 minutes, drain in a colander, cool and squeeze. Crush the walnuts along with garlic and salt, add hot pepper, chopped herbs, finely chopped onion and pomegranate juice. Mix the resulting mass with the eggplants and stir. Serve sprinkled with pomegranate seeds and olive oil.
Steamed cauliflower with onion sauce
Ingredients:
1 kg cauliflower,
1 onion,
½ cup soy cream,
salt, ground pepper - to taste.
Preparation:
Divide the cabbage into florets and steam for 10-15 minutes. Bring the cream with salt and pepper to a boil, add finely chopped onion and boil again. Place the finished cabbage on a dish and pour over the sauce.
Ingredients:
800 g white cabbage,
3 carrots,
1 turnip,
1 onion,
1 tbsp. rice,
1 tbsp. flour,
200 g vegetable broth,
a bunch of green onions or lettuce,
salt, pepper, vegetable oil - to taste.
Preparation:
Cut the stalk from the head of cabbage and steam it for 10-15 minutes. Disassemble the head of cabbage into leaves, beat off the petioles. Prepare the filling by steaming finely chopped turnips, carrots and onions. At the same time, boil the rice in the cereal tray. Mix rice and vegetables, add salt and pepper. Prepare the sauce: fry the flour in a dry frying pan until golden brown, pour in the broth and simmer until thick. Add chopped green onions or lettuce. Place the filling on the cabbage leaves and roll into rolls. Place in a cereal tray, pour in the resulting sauce and cook for 20-25 minutes. Serve with the same sauce, sprinkled with herbs.
Ingredients:
4 medium beets,
1 head of lettuce,
2 oranges,
3 tbsp. orange juice,
1 tbsp. rice vinegar,
salt, pepper - to taste.
Preparation:
Wash the beets, but do not peel them. Steam for 40-50 minutes, then put it under cold water and cool. Peel and cut into thin slices. Whisk orange juice, vinegar, salt and pepper in a small bowl, pour mixture over beets, cover and refrigerate. Stir the beets periodically. Cut the head lettuce, peel the oranges and divide them into slices, cut each slice in half crosswise. Place lettuce leaves on serving plates, place beets and orange slices on them. Sprinkle with marinade.
Here are the recipes. For children, you can prepare all kinds of purees from steamed vegetables, just not using a blender, but rubbing them through a sieve - this way the vitamins will be better preserved in the dish.
Bon appetit!
Larisa Shuftaykina