Vegetable stew in soy sauce with parmesan
4 servings
20 minutes
Vegetable stew in soy sauce with parmesan is a refined dish that combines the rich flavor of fresh vegetables, the spiciness of soy sauce, and the tenderness of melted parmesan. The origins of such a recipe can be found in modern author cuisine, where harmonious combinations of textures and aromas are valued. Cauliflower and broccoli add softness and creaminess to the stew, while green beans provide a fresh note. Seeds and spices enhance the depth of flavor, while cream gives it a velvety texture. This dish is perfect for a light dinner or lunch, maintaining a balance of healthiness and richness. It can be a standalone vegetarian dish or an accompaniment to meat and fish options. Its warmth and rich aroma make the stew an ideal choice for family meals.
1
Prepare the ingredients.
2
In a deep skillet, heat oil over high heat. Add a couple of pinches of coarse salt to the oil.
- Coarse sea salt: pinch
3
Send the vegetables to the pan in boiling oil.
- Frozen broccoli: 250 g
- Frozen cauliflower: 250 g
4
Season the vegetables with crushed pepper.
- Mixed peppercorns (four peppers): to taste
5
Add dried basil. Stir and reduce the heat to medium.
- Dried basil: 1 teaspoon
6
Pour 50 ml of boiling water.
7
Add cream and mix.
- Single cream 10% fat: 20 ml
8
Send green beans to the vegetables.
- Frozen green beans: 200 g
9
Mix the ingredients.
10
Season the stew with soy sauce.
- Korean soy sauce (guk-ganjang): 5 tablespoon
11
Add seeds to the vegetables. Mix.
- Pumpkin seeds: 1 tablespoon
- Flax seeds (linseed): 1 teaspoon
- Sesame seeds: 1 teaspoon
- Sunflower seeds: 1 teaspoon
12
Add grated Parmesan cheese and cover with a lid. Remove from heat and wait for the cheese to melt.
- Parmesan (Parmigiano Reggiano): 80 g
