Zucchini and cauliflower stew
4 servings
30 minutes
Zucchini and cauliflower stew is a cozy, tender, and aromatic dish of Russian cuisine filled with the warmth of home. Its history roots in peasant culinary traditions where vegetables were always the foundation of nutrition. This dish captivates with a harmony of flavors: sweet carrots, soft zucchinis, and delicate cauliflower florets perfectly complemented by spices—cumin, bay leaves, and barberry—adding subtle Eastern notes. Turmeric adds a sunny hue while fresh herbs finish the flavor palette with bright accents. The stew can be served as a standalone dish or as a side to meat or fish, along with a piece of fresh bread soaking up the aromatic juice. A wonderful choice for a light yet nourishing lunch or dinner!
1
Peel the carrot and slice it; if the zucchini is young, just wash it, if larger, you can peel it.
- Carrot: 3 g
- Zucchini: 4 g
2
Wash the cauliflower and break it into small florets.
- Cauliflower: 500 g
3
Heat a deep, thick-bottomed pan with vegetable oil. Add the carrots to the pan, fry for five minutes, then add the cauliflower florets and cook for another five minutes.
- Vegetable oil: 50 ml
- Carrot: 3 g
- Cauliflower: 500 g
4
After that, place the diced zucchini in the pan, add spices, and mix.
- Zucchini: 4 g
- Barberry: 5 g
- Turmeric: 5 g
- Bay leaf: 5 g
- Caraway: 5 g
- Black peppercorns: 5 g
5
To make the zucchini and cauliflower stew juicier, you can pour half a cup of water into the pan.
6
Cook the stew over medium heat for twenty minutes.
7
When the vegetables are ready, salt the stew and sprinkle with chopped herbs. Simmer the stew for another five minutes.
- Green: 50 g
8
Cooking time – 30 min.