Boiled vegetables. Boiled vegetables - recipes (17 recipes for boiled vegetables) What to cook from boiled vegetables

To become the owner of a beautiful and slim figure, you need to watch your diet. Before you go on a diet, it is important to know what vegetables you can eat while losing weight, and this list should be included in your daily diet menu. Low-calorie foods will help support the body because they contain a lot of vitamins, fiber, micro- and macroelements.

Vegetables for weight loss

The beneficial substances contained in root vegetables and tubers help you lose extra pounds if you are in excess without harm to your health. Vegetables for weight loss and fat removal are a good alternative to artificial weight loss drugs. The gifts of nature can be used as food raw, baked, or boiled. The lowest calorie ones are:

• eggplant;
• cucumbers;
• pumpkin;
• cabbage.

The dilemma of how to lose weight on vegetables can be solved by using fresh juices; you can combine root vegetables with fruits and berries. The drink will replenish the daily supply of all necessary vitamins, give strength and energy. For example, if you make juice from several carrots and add 3 drops of olive oil to it, you will get a healing drink with fat-soluble vitamin A. It has been known since school biology that this vitamin improves human vision.

Boiled vegetables for weight loss

Many girls who often go on a diet prefer boiled vegetables when losing weight. It is important to know which root vegetables are best heat treated in order to preserve the maximum amount of nutrients. Vitamin B6 is the most resistant to high temperatures; it is found in white cabbage, beans, and peppers.

It is better to peel or cut boiled vegetables for weight loss into slices after heat treatment. It is worth cooking by steaming for as short a time as possible. Many vitamins are not preserved if root vegetables or tubers are boiled at temperatures above 100 °C. Although there are also plant products that retain their beneficial properties at 120 °C. It is worth knowing that vitamin C is not resistant to high temperatures.

Raw vegetables for weight loss

To lower blood cholesterol and lose weight, you should include carrots in your diet. It is rich in vitamins: B6, A, C, and contains the trace element Fe and fiber. It is healthier to eat it with olive or any other oil. Another tasty and healthy product is spinach, it is a real storehouse of micro- and macroelements: Fe, Cu, Ca, vitamins: K, E, C, A, B6.

It is better to combine raw vegetables with each other in salads. A classic duet of onions and tomatoes, where the first product contains only 38 kcal per 100 g, and the second contains 20 kcal. It is useful to eat lettuce leaves - 100 g of the plant contains 15 kcal, and celery in the same amount - 12 kcal. Cabbage is an important and valuable vegetable; it should not be excluded from your diet. A diet of raw vegetables improves the functioning of all internal organs, stimulates the production of gastric juice, cleanses the body of toxins, and promotes weight loss.

Stewed vegetables for weight loss

While on a diet, you can eat not only salads or vegetable soup, but also cook stews. Even in winter, this will not be difficult; you should freeze zucchini, greens, corn, and asparagus in the summer, and then use them to prepare delicious dishes. A diet based on boiled vegetables is healthier if you cook it in a slow cooker, so the food will retain all the nutrients. A simple, healthy recipe that includes common healthy vegetables for weight loss:

1. Cut the zucchini, onions and tomatoes into cubes, place them on the bottom of the pan, add finely chopped cabbage, carrots, and herbs.
2. Add half a cup of water to the pan and lightly salt the vegetables.
3. The stew is simmered with the lid closed over low heat until fully cooked.

Low-calorie vegetables

For the convenience of users, special computer programs have been developed that can be used to determine the calorie content of not only foods, but also dishes made from them. With their help, it is immediately clear what plant foods you can eat on a diet. For example, the most common potato tuber is a high-calorie product, it is rich in starch and other nutrients. If a person does not know what vegetables can be eaten on a diet and is not ready to create a menu on his own, you can contact a nutritionist, he will individually write out dishes with the necessary ingredients.

The following plant products are healthy and non-caloric:

Is it possible to eat vegetables at night?

Unlike animal products, you can eat vegetables at night, but to avoid gaining weight, you should eat low-calorie foods. If you want a vegetable salad, you can chop boiled carrots, beets, and add some greens. You should not eat boiled beans at night. This is a valuable protein product, but the intestines and stomach should not be overloaded with it. It is worth remembering that after 18:00 the portion of food should be moderate in order to muffle the feeling of hunger. You should not overeat on any vegetables - this will harm weight loss.

Vegetable diet

Having found out which vegetables contribute to weight loss, it is important to decide on the type of diet. You can eat exclusively raw foods or fresh juices, but more often people prefer boiled root vegetables or tubers. A vegetable diet for weight loss can also be used as a preventive measure for many diseases: obesity, intestinal disease, and cardiovascular disease.

Fruits and vegetables are rich in essential antioxidants; they contain vitamins, minerals, micro- and macroelements that strengthen the immune system. If there is a lack of plant products in your daily diet, a person feels a loss of strength and apathy. Greens and other plant products keep the body healthy, improve skin color and help you look younger.

Video: vegetable diet

To prepare dishes and side dishes, vegetables are boiled in water or steamed. To reduce the loss of weight and nutrients when cooking vegetables, and to ensure high quality dishes from them, it is necessary to follow a number of rules.

Vegetables, except beets, carrots and green peas, are placed in boiling salted water (10 g of salt per 1 liter of water).

Take 0.6-0.7 liters of water per 1 kg of vegetables, so that it covers the vegetables by no more than 1.5-2 cm.

After boiling, reduce the heat to avoid boiling over and cook the vegetables until cooked (until soft). Cooking times depend on the varietal characteristics and type of vegetables, water hardness and other conditions.

To preserve color, bean pods, peas, spinach leaves, asparagus, artichokes are boiled in large quantities (3-4 liters per 1 kg of vegetables) of rapidly boiling water and in an open container. The remaining vegetables are cooked with a lid on the container to reduce the oxidation of vitamin C.

Potatoes are boiled peeled or unpeeled depending on further use. In spring, when the taste of potatoes noticeably deteriorates and the toxic substance solanine accumulates in them, it is more advisable to cook potatoes peeled.

Whole carrots and beets are boiled with only their skins on to reduce the loss of soluble substances (sugars and minerals).

Quick-frozen vegetables are placed in boiling water without defrosting.

Before cooking, dried vegetables are poured with water and left to swell for 1-3 hours, and then boiled in the same water.

Canned vegetables are heated together with the broth, then the broth is drained and used to prepare soups and sauces.

When cooking vegetables with steam, the loss of soluble substances is significantly reduced. Thus, when potatoes are steam-cooked with whole peeled tubers, they lose 2.5 times less soluble substances than when boiled in water, carrots - 3.5, beets - 2 times. Steamed vegetables have a more pronounced taste; beets have a more intense color. For steaming, use special steam cookers or ordinary boilers with a metal grate.

You can cook any vegetables. Most often they cook potatoes, cabbage (white cabbage, Brussels sprouts, cauliflower, savoy), green beans, asparagus, and artichokes. Boiled vegetables are used as an independent dish, seasoned with oil or sauce, or as a side dish for fish, meat, and poultry dishes. When serving, they are sprinkled with chopped parsley or dill.

Boiled potatoes. Potatoes are boiled whole tubers (small, usually young potatoes) or cut into pieces (large). Peeled potatoes are boiled in a cauldron in a layer of no more than 50 cm, so that the shape of the tubers is preserved during cooking. After bringing the broth to readiness, drain it, cover the dish with a lid and dry the potatoes for 2-3 minutes over low heat. At the same time, starch absorbs the remaining moisture.

Some varieties of potatoes are overcooked and soaked in water, as a result of which the taste of the finished dish deteriorates. Therefore, when boiling such potatoes, drain the water 15 minutes after boiling, cover the dish with a lid and bring the potatoes to readiness with the steam generated in the boiler. In the same way, potatoes are cooked, turned into balls and barrels for decorating banquet dishes.

The quality of boiled potatoes decreases during storage, so they should be cooked in small batches.

When leaving, boiled potatoes are placed on a plate, lamb or portioned frying pan, poured with butter or sour cream, or served separately, sprinkled with chopped herbs. You can serve potatoes with fried onions, fried mushrooms, with sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushroom.

Mashed potatoes. To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Cooked and dried potatoes are hot (temperature not lower than 80°C) rubbed in a potato masher or pounded. Add melted butter or margarine to the mashed potatoes, heat them continuously stirring, pour in hot boiled milk or low-fat cream and beat until fluffy.

When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs. The puree can be served with sautéed onions or boiled chopped eggs, mixed With melted butter. More often, puree is used as a side dish for meat and fish dishes.

Potatoes in milk (potatoes maître d'). Raw peeled potatoes are cut into large cubes, then boiled in a small amount of water until half cooked (about 10 minutes). The broth is drained, the potatoes are poured with hot milk, salted and cooked until tender. After this, add part (50%) of the butter and bring to a boil. Leave with the remaining butter, you can sprinkle with herbs.

Boiled pumpkin. The pumpkin, peeled and seeded, is cut into slices and boiled in salted water. When leaving, pour melted butter and ground toasted breadcrumbs over it.

Boiled beans (vegetable ). Bean pods, stripped of coarse veins, are cut into diamonds, placed in boiling salted water, boiled for 8-10 minutes and drained in a colander. When leaving, pour melted butter or milk sauce over it.

Boiled vegetable peas. Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and cooked for 3-5 minutes. Fresh pea blades, stripped of the side veins, are cooked in the same way. Canned peas are heated in their own broth. The cooked peas are placed in a colander. When leaving, pour melted butter or milk sauce over it.

Boiled corn. Prepared cobs are boiled in salted water until tender. When releasing the cobs, remove the leaves entirely and add butter separately. You can remove the grains from the cob, season them with sauce and bring to a boil. Canned corn is heated together with the broth, after which it is drained, and the grains are seasoned with butter or milk or sour cream sauce.

Boiled asparagus. The prepared asparagus is placed in boiling salted water and cooked until tender. When leaving, bunches of boiled asparagus are untied, placed on a plate or serving dish, decorated with sprigs of parsley, and breadcrumb sauce is served separately. You can season boiled asparagus with milk sauce, heat it up and, when serving, pour melted butter over it.

Artichokes. Prepared artichokes are tied with threads and boiled in salted water. When the lower part of the base becomes soft, they are taken out and placed with the base up to drain the water. When on vacation, artichokes are decorated with herbs. Hollandaise sauce or breadcrumbs are served separately.

Carrot or beet puree. Carrots are boiled whole or cut into slices and simmered in a small amount of water with the addition of oil. The beets are boiled and peeled. Then the carrots or beets are pureed, combined with medium-thick milk or sour cream sauce and heated. The puree is served with butter or sour cream.

To provide your body with the necessary supply of vitamins and beneficial microelements, you need to eat fruits and vegetables throughout the year. Of course, it is best to consume these products fresh, however, boiled and steamed vegetables also contain many valuable substances and undoubted benefits for the human body.

In addition, if you regularly eat such foods and various dishes prepared from them, you can noticeably lose weight. Boiled vegetables for weight loss have been used for a very long time and represent the basis of many diets and various methods of losing excess weight.

Boiled vegetables - calorie table

All boiled vegetables, without exception, are easily digested by the gastrointestinal tract, quickly saturate the body, but despite this, they retain a fairly low calorie content. Thus, 100 grams of heat-treated beets contain only 44 calories. Boiled carrots have even less – about 19 calories.

The lowest calorie content distinguishes different types of cabbage - 100 grams of boiled Brussels sprouts contains about 18 calories, white cabbage - about 15, and cauliflower - only 9 kilocalories.

The calorie content of boiled potatoes is slightly higher - it contains about 80 kcal.

However, this value is significantly less than similar indicators for fried potatoes and, especially, chips or french fries.

Low calorie content allows you to use dishes based on boiled vegetables for systematic weight loss and emergency weight loss. Meanwhile, to effectively organize your diet, you should also consider how long boiled vegetables are stored in the refrigerator.

The shelf life of such products is very short - in finished form, for example, boiled onions or carrots can be left in the refrigerator for no more than 24 hours. That is why it is better to prepare dishes immediately before consumption, and if there is an urgent need to preserve cooked food, it is best to do this in the freezer.

Boiled vegetable dishes - recipes

If you decide to use boiled vegetables for weight loss, this does not mean that you will have to eat only them all the time. In fact, from such heat-treated products, you can prepare many tasty and healthy dishes that will satisfy your hunger for a long time and promote effective weight loss.

Preparing dishes from boiled vegetables is a simple but fascinating process. They can be combined with each other in different ways, combined with various spices, spices and herbs to get completely unexpected and interesting tastes. The only condition that must be observed by everyone who wants to lose weight is that you should not add too much salt to dishes made from boiled vegetables, but it is better to avoid using it altogether.

The following recipes will help you prepare tasty and healthy dishes that will help you lose weight and burn extra pounds:

• "Bon soup". Pour 1.5 liters of water into a saucepan and put on fire. Cut the onion into rings and lightly fry in olive oil. Add to it 3-4 cloves of fresh garlic, chopped in any way, 1 tablespoon of cumin and the same amount of curry powder. Simmer the resulting mixture a little, stirring it constantly, then add it to boiling water. Place there 0.5 kilograms of shredded white cabbage, 300 grams of tomatoes and the same amount of cauliflower, 150 grams of green onions, 170 grams of carrots and the same amount of celery. You also need to place 1 tablespoon of crushed coriander, 200 grams of tomato paste and 1 teaspoon of soy sauce in the water. In addition, to enhance the taste, if desired, you can add a couple of bay leaves, 1-2 dried red pepper pods, as well as a little ginger, cilantro and parsley. After adding all the necessary ingredients, mix the soup thoroughly, wait until the water boils again, and then cover the pan with a lid and cook until done. "Bon soup" it turns out not only very tasty, but also healthy and nutritious;
• risotto, or Italian boiled rice with vegetables. Rinse 200 grams of rice thoroughly, place in a saucepan, add enough cold water and place on fire. Once the water boils, reduce the heat and leave for 10 minutes. Don't salt the rice! Cut 1 onion into half rings and place in a deep frying pan. Add 1 medium-sized carrot, cut into small cubes or grated on a coarse grater. Fry lightly in a little olive oil. After this, add 200 grams of bell pepper, cut into small pieces, 150 grams of canned corn and boiled rice to the onions and carrots. Pour all the ingredients with water, cover the pan with a lid and let the rice and vegetables simmer for at least 20-30 minutes. The finished rice can be lightly sprinkled with soy sauce and garnished with fresh herbs.

In addition, there are many salad recipes based on boiled vegetables. They are very easy to prepare, satisfy hunger for a long time and are also extremely tasty and healthy.

Boiled Vegetable Salad Recipes

The following recipes will help you prepare delicious, light and healthy salads:

• potato salad. Mix 30 grams of boiled potatoes, 15 grams of carrots, 25 grams of fresh cucumbers, 10 grams of green onions and 10 grams of canned green peas. Season the finished salad with olive oil;
• Vinaigrette is a salad that can be prepared using many different recipes. For example, like this - finely chop 200 grams of white cabbage and add to it an apple, grated on a coarse grater. Add finely chopped boiled potatoes, beets and carrots - approximately 150 grams each, as well as onions. Season the salad with lemon juice and add 1-2 tablespoons of vegetable oil;
• salad with beans. Combine boiled onions and carrots in any proportions, to taste. Add canned red beans and season with olive oil.

Include these tasty and healthy dishes in your diet and the extra pounds will begin to melt before your eyes!

It just seems that you don’t need to know how long to cook vegetables in order to be able to bring them to the desired state. Many housewives, out of habit, boil ingredients “by eye”, regularly checking their readiness. This approach does not always guarantee the desired result, especially if you have to deal with a vegetable mixture, for example, soup. The slightest violation of technology in this case can lead to damage or, at least, a change in the taste characteristics of the finished dish. On average, the cooking time for vegetables is from 5 to 45 minutes. Indicators can vary significantly depending on the size of the product, its freshness and variety.

In each specific case, you need to adhere to special rules and time periods. The given indicators are as close as possible to the optimal ones, but they can also be subject to correction depending on the influence of factors such as age and type of product.

• Beet. Despite the fact that some housewives spend 3-4 hours boiling beets, adding water many times, this approach leads to the leaching of most of the beneficial substances from the pulp. The optimal time for this vegetable is 40-45 minutes. Moreover, it is best to boil beets with the skin. There is no need to add salt; it makes the product “tanned”.

Tip: Most vegetables can be boiled in a slow cooker or double boiler if desired. In the first case, the exposure time will have to be increased by at least 15-20 minutes, in the second - by about half an hour.

• Sorrel. This product is often used in the preparation of soups, and most often this is done incorrectly. In order for sorrel to retain all its benefits and natural taste, its processing time should not exceed 5 minutes. By the way, this component does not like spices, so it is better to add salt, pepper and similar components to the finished dish.

• Corn. Here a lot depends on the type of product and its freshness. While young edible corn will be ready in a quarter of an hour, the old or feed product will have to be boiled for 50 minutes to 2 hours. In this case, salt will also delay the preparation time of the product, so you should not add it to the water.

• Carrot. It will be ready in 20-25 minutes. If you need to boil pieces of vegetables, then a quarter of an hour will be enough for them. It is noteworthy that real professionals first boil the carrots, then peel them and add them to various dishes. Moreover, this is done without the use of salt, which interrupts the sweet taste of the vegetable.

• White cabbage. A common mistake made by many housewives who regularly prepare borscht is adding cabbage as one of the first vegetable ingredients. In fact, the product will be ready after 15-20 minutes of intense boiling. And long-term boiling gives it the consistency of paper.

• Pumpkin. It is recommended to cook large pieces of this aromatic vegetable for half an hour, small pieces for 20 minutes. This is one of the few components that react positively to salt, which can be introduced immediately after the water boils.

• Asparagus. Another product that can be prepared in minutes. Just 3-4 minutes and it's ready. You just need to cook it in a special way. The elements are collected in a bundle and placed in a container with boiling water in a vertical position. In this case, the vegetable heads should not be covered with water; they will be treated with steam. Salt can be introduced both at the very beginning and at the end of processing.

• Potato. If the product is prepared in its uniform, it will take about 20-25 minutes, depending on the type of product. The potatoes in the soup reach the desired state in about a quarter of an hour. It is important to remember that the desired result will be achieved only if the processed vegetables are selected in size.

• Zucchini.

• Eggplant.

• But it’s better to wash them, boil them for 20 minutes, without even cutting off parts on the poles, and only then clean them. Sometimes eggplants are boiled after being cut into slices. In this case, the processing time is 10 minutes. It is better to cook chopped vegetables in an enamel pan, then the oxidation processes will not start and the pulp will not darken.

• Tomatoes.

• If tomatoes are used for borscht, they should be boiled for no more than 15 minutes. In cases where it is planned to prepare pasta from them, the cooking time is increased to 45 minutes.

Patissons.

In this case, the processing time is 20 minutes for whole vegetables and 10 minutes for pieces. Particular attention should be paid to the specifics of the approach, characteristic of each specific recipe in which the vegetable is used.

• Celery. If we are talking about the stem, then it should not be cooked for more than 2 minutes. The product will not boil even after longer processing, but this time is enough to bring it to the desired state without reducing the benefits.
• If you have to add water during the boiling process, it should only be boiling water. Otherwise, the cooking time of the product will increase significantly and its quality will deteriorate. To understand which vegetable is not cooked and why, you just need to boil the component once. Some products lose beneficial substances during such processing. In addition, their taste quality decreases and their texture changes unfavorably.

• Arugula. Any heat treatment of lettuce, rich in vitamins and antioxidants, completely destroys its beneficial substances. At the same time, the product also acquires bitterness, which can spoil the taste of the dish. Bell pepper.
• As a result of boiling, this component also loses an impressive part of its important components. In particular, vitamin C is almost completely destroyed, for which the vegetable is so valued by nutritionists. So it is better to eat pepper raw or stewed. Brussels sprouts.
• While boiling turns the product into a useless mass, steaming allows you to achieve the desired result, preserving everything you need.

These time frames are provided as a guide only. In most cases, they allow you to achieve an optimal result and bring the final dish to the desired state. But you shouldn’t forget about personal preferences. Some people love thoroughly cooked vegetables that literally melt in your mouth. Others prefer products that have a slight crunch on the teeth, release fresh juice, or do not completely lose their texture.

You can cook vegetables in water or steam. You need to pour a little water for cooking (so that it just covers the vegetables). For steaming, a pan with an insert mesh is most suitable. If you don’t have such a pan, you can cook it in a regular pan with a lid, placing a colander in it. When steaming, you need to add a little water to the bottom of the pan, which produces steam when heated. Steaming vegetables compared to boiling in water has its advantages and disadvantages. The advantage is less leaching of minerals from vegetables. In addition, steamed vegetables have a taste and aroma closer to fresh than vegetables boiled in water. The disadvantages include, first of all, the longer cooking time and a more destructive effect on the vitamins contained in vegetables. Boiled vegetables cannot be stored in the water in which they were boiled. Only cauliflower can be stored in broth for a short time, and all other vegetables after cooking are thrown into a colander. Potatoes should be cooked over moderate heat, as when cooked over high heat, the outside will boil and burst, but the inside will remain raw. Mashed potatoes should not be diluted with cold milk, as this will turn them gray. Hot milk should be added to the puree gradually. When cooking cabbage, you must first leave the pan open to reduce the smell.To make them boil faster, peas and beans need to be poured over 6-8 hours cold boiled water and then cook in the same water, adding salt when they are almost ready. Nutritional and energy value of boiled vegetables. It changes noticeably compared to raw vegetables, mainly due to the loss of vitamins and minerals during the cooking process. However, due to the loss of water associated with pectins, a relative increase in protein and carbohydrate content may occur. As will be seen from the recipes below, vegetables are often combined with each other and with other products, which diversifies the chemical composition of the dish. In general, boiled vegetables are characterized by a low protein content (up to 2%), fat (up to 1%) and a relatively high carbohydrate content (from 5 to 18%). Dishes made from carrots contain a lot of carotene (up to 9 mg/%), dishes made from cabbage and sweet peppers contain vitamin C. (25-45 mg/%). The energy value of boiled vegetables is relatively low - from 30 to 80 kcal per 100 g.

Brussels sprouts in milk sauce

• Brussels sprouts - 500 gr.
• celery - 25 gr.
• flour - 1 tbsp.
• milk - 1/2 cup
• oil - 2 tbsp.

Cook the washed Brussels sprouts in salted boiling water over high heat in an open pan for 10 minutes.

In a separate bowl, prepare the sauce: melt the butter, add finely uncut celery stalks without herbs and fry lightly and gradually pour in hot milk and 1/2 cup of broth. Boil the resulting sauce for several minutes, then add Brussels sprouts and salt.

Green peas in oil

Hull the green peas from the pods and cook in salted boiling water.

Cook over high heat for 10-15 minutes. Place the cooked peas on a sieve, let the water drain, and then transfer them to a saucepan, add butter (in pieces), sugar and, shaking, mix. After this, place the peas in a heap in a heated salad bowl or on a deep dish and serve. If you take canned peas for cooking, then you need to put them from the jar into a pan, heat them up, and then put them on a sieve and season with oil. Freshly frozen peas should be placed in boiling water and cooked for 5-7 minutes, then drained in a colander and seasoned with oil before serving. Green peas can be cooked with eggs and croutons. In this case, the eggs are boiled in a bag, peeled and placed on top of the seasoned peas. Toasts should be made from white bread, cut into triangles. Soak the pieces of bread in milk, adding an egg, sugar, and fry in oil.

Boiled zucchini

Wash, peel, cut the young zucchini lengthwise, remove the grains and cut each half crosswise into pieces 2 cm thick.

Place the chopped zucchini in a colander and place in boiling salted water. Cover the pan with a lid and cook the zucchini at a boil for 5-10 minutes. After this, remove the colander with the zucchini, let the water drain, place the zucchini on a dish, pour in oil, sprinkle with chopped boiled eggs and herbs. Instead of eggs, you can sprinkle with crushed wheat breadcrumbs fried in butter.

White cabbage with apples

Peel the cabbage, rinse, cut into 4 parts, remove the stalk, then chop finely. Place the prepared cabbage in a saucepan in a layer no higher than 10 cm, add a little oil and hot water, cover with a lid and bring to a boil.

After this, add peeled chopped apples, caraway seeds, sour cream to the cabbage and continue cooking until done. Salt the finished cabbage, season with flour, sugar (if necessary, season with vinegar).

Before serving, sprinkle with chopped herbs.

Brussels sprouts in milk sauce

Cook the washed Brussels sprouts in salted boiling water over high heat in an open pan for 10 minutes. In a separate bowl, prepare the sauce: melt the butter, add finely chopped celery stalks without herbs and fry lightly (2-3 minutes). Then add flour, fry again and gradually pour in hot milk and 1/2 cup of broth. Boil the resulting sauce for several minutes, then add Brussels sprouts and salt. If desired, the cabbage can be sprinkled with bread crumbs on top, sprinkled with oil and browned in the oven.

Potatoes in milk

Cut the peeled and washed potatoes into cubes, boil for 10 minutes in water, then drain the water, pour hot milk over the potatoes and cook for another 20-30 minutes. It is necessary to ensure that the potatoes do not burn; to do this, cook over low heat. Put butter into the prepared potatoes, mix, shake, and sprinkle with finely chopped parsley or dill.

Young potatoes in sour cream

Boil the peeled young potatoes in salted water as indicated above, drain the water, add sour cream and butter to the potatoes and stir, shaking. Sprinkle chopped dill or parsley on top.

Boiled potatoes

Peel the potatoes, rinse, add water and cook. As soon as the water boils, add salt and continue cooking for another 20 minutes until the potatoes are soft. At the same time, you need to make sure that the potatoes are not overcooked.

As soon as the potatoes are ready, drain the water, cover the pan with a lid and leave on low heat for 5-7 minutes. Transfer the finished potatoes to a hot dish. Serve the oil separately. This dish can be prepared a little differently.

Cook the potatoes in the same way as above. After drying, put butter in a saucepan with potatoes, add parsley or dill, mix, shaking, and transfer to a plate.

Potatoes boiled with spices and seasonings

Cut the peeled and washed potatoes into cubes or slices, add boiling water, add salt, bay leaf, onion cut in half, pepper, dill and parsley stems and cook the potatoes until tender over moderate heat. Remove seasonings and drain the broth.

When serving, sprinkle the potatoes with finely chopped dill. Serve the butter separately.

Mashed potatoes

Boil the peeled and washed potatoes, drain the water, keep the pan with the potatoes on low heat or in the oven for some time until the remaining water evaporates. After this, without allowing the potatoes to cool, rub them through a sieve or mash them with a wooden pestle; add butter, salt and, stirring, gradually pour in hot milk (cold milk gives the puree a gray tint). Serve mashed potatoes as an independent dish or as a side dish for cutlets, sausages, ham and other meat dishes.

Mashed Potatoes with Carrots (Pink)

Boil peeled and washed potatoes until tender. Cut the raw peeled carrots into slices, pour in hot milk diluted with boiling water (1:1), add salt, add butter and, closing the lid, simmer until tender, then rub together with the liquid through a sieve, combine, stirring with a paddle, with the mashed hot potatoes. Heat the mixture, gradually adding hot milk, and beat until fluffy. When serving, pour over melted butter.

Potato dumplings with butter

Boil the potatoes, immediately peel them and rub through a sieve or mince. Add flour, eggs, salt and ground pepper. Stir the whole mass well, form it into balls, put it in boiling salted water and cook for 15 minutes. no boiling. Place in a colander and, when the water has drained, place them in a bowl, sprinkle with melted butter, sprinkle with ground toasted breadcrumbs and place in the oven for a few minutes.

Before serving, sprinkle with parsley or dill.

Kohlrabi in milk sauce

Peel young kohlrabi (only young kohlrabi is used for food, since the old one contains a lot of coarse fibers), cut into slices, put in a bowl, add oil, a little water, salt, cover and boil until tender.

Season the finished kohlrabi with milk sauce. Before serving, sprinkle kohlrabi with chopped boiled eggs and parsley or dill.

Kohlrabi with carrots

Peel young kohlrabi and carrots, rinse, cut into cubes or cubes or grate on a grater with large holes. Place everything in a saucepan, pour in a small amount of boiling milk and cook until done. When the kohlrabi and carrots are ready, add butter, sugar, salt mixed with flour, mix gently until the butter and flour are completely combined and bring to a boil. Before serving, sprinkle with parsley or dill.

Vegetables in milk sauce

You can cook various vegetables in milk sauce: potatoes, carrots, green peas, beans, asparagus and other types of vegetables. In this case, the vegetables are mixed. Vegetables must first be peeled, washed, cut into cubes, slices or slices, boiled in salted water, placed in a colander or sieve to drain; then put the vegetables into a saucepan, pour in the hot milk sauce and stir.

The milk sauce for pouring vegetables should resemble sour cream in thickness.

To prepare milk sauce you need to take 1 tbsp. a spoonful of wheat flour and 25 g of butter per 1 kg of vegetables. Lightly fry the flour with butter, dilute with 11/2 cups of hot milk, add salt and cook 10-15 min.

Turnips in sour cream

Peel the turnips, rinse, cut into cubes, place in a bowl, add 1/2 cup of water, 1 tbsp. a spoonful of butter, a little salt, put on the fire and bring to a boil, and then continue to cook at low simmer for 10-15 minutes. At the same time, you need to prepare the milk sauce. Add sour cream to the prepared milk sauce, stir, pour it over the turnips and continue cooking over low heat for another 15-20 minutes. Serve as a separate dish or as a side dish with roast duck, roast pork or lamb and sprinkle with parsley.

Grated beets with apples

Peel the young beets, wash them, grate them on a grater with large holes, put them in a saucepan, add a small amount of boiling water and cook at a low simmer until half cooked. Then add peeled and grated apples, sour cream and continue cooking 25-30 minutes until ready. Add salt, granulated sugar, vinegar or citric acid, flour, ground with butter, mix everything carefully and bring to a boil. Before serving, sprinkle with parsley or dill.

On 10-12 pcs. beets - 1 tbsp. spoon of flour, 1 glass of sour cream, 1 tbsp. a spoonful of butter, 3 apples, salt, sugar, vinegar, dill to taste.

Boiled celery with gravy

Boil the peeled celery in salted water, adding a few drops of lemon juice or vinegar. Cut the boiled celery into slices, add pieces of hard-boiled eggs and pour in the gravy.

Prepare the gravy as follows: pour milk into a small saucepan, add flour or starch, salt, add yolks, then put on low heat and, stirring, bring the mixture until thickened, then remove from heat. Add sunflower oil, mustard, ground black pepper, lemon juice and parsley.

Boiled asparagus

Select as smooth asparagus as possible and carefully remove the skin with a sharp knife, trying not to break the head - the most delicious part of the asparagus.

Wash the peeled asparagus, tie into a bunch (8-10 pieces), trim evenly and cook in salted water over high heat for 20-25 minutes.

Asparagus should not be overcooked as it loses its flavor and becomes watery. Once the heads are soft, the asparagus is ready.

Transfer the finished asparagus to a sieve and allow the water to drain, after which the asparagus can be placed on a dish covered with a napkin. A bunch of asparagus should be untied, covered with the edges of a napkin and served as such.

Separately give egg-butter or cracker sauce.

Pumpkin with milk and cream sauce

Peel the pumpkin from the skin and seeds, cut into slices, pour boiling salted milk and, cover with a lid, cook over low heat. 15-20 min.

Strain the cooked pumpkin, put it in a hot deep dish, close the lid, and place it on the stove over a pan of boiling water to keep it warm.

Measure the milk in which the pumpkin was boiled into glasses: if it is less than 3 glasses, add milk. Boil, pour in the cream diluted with flour in a thin stream, stirring occasionally. Boil again and when it thickens, add 1 tbsp. spoon of butter, salt. Pour this sauce over the pumpkin and boil. Before serving, sprinkle with chopped dill and parsley.

For 600 g of pumpkin - 3 glasses of milk, 1 glass of cream, 6 teaspoons of flour, 1 tbsp. spoon of butter.

Boiled cauliflower

For second courses, it is best to take dense and white heads of cauliflower (loose heads that fall apart into separate inflorescences are more suitable for soups). Remove leaves and bare stalks from cauliflower. Place the peeled head of cabbage in cold salted water for 30 minutes. After this, wash the cabbage with cold water, put it in a saucepan, add hot water, add salt, cover with a lid and cook.

Depending on the size of the head, cauliflower is cooked for 20-30 minutes.

The readiness of cabbage can be determined as follows: if the end of the knife fits freely into the stalk, then the cabbage is ready.

Remove the cooked cabbage with a slotted spoon, place the stalk down on a sieve, let the water drain, then place it on a dish in the same way. Place parsley sprigs around the head of cabbage. Serve the cauliflower separately in a gravy boat with melted butter or sauce.

Spinach with croutons

Sort the spinach leaves, rinse in cold water, place in a saucepan, add a little boiling water and cook over high heat with a lid.

Puree the cooked spinach. At the same time, prepare milk sauce, which is mixed with spinach, adding salt, sugar, and a little nutmeg powder. Warm everything up well.

To prepare croutons, cut white bread into small slices, soak in milk mixed with egg and sugar, and fry in butter until golden brown. Before serving, place the prepared spinach on a round dish or in a deep plate and add croutons around the edges as a garnish.

You can also put peeled eggs, boiled in a bag, on the spinach.

For 1 kg of spinach:

• 1 tbsp. spoon of flour
• 1.5 cups milk (for milk sauce)
• 1-2 tbsp. spoons of butter

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