A multi-cooker can help the housewife simplify her daily life. Using this device, the process of preparing all dishes will be greatly simplified. After all, it’s enough to wash and cut the ingredients or take frozen preparations so that half the job is done. To complete the process, you only need to select the required mode and cooking time, and the device will do the rest.
How to cook vegetables in a slow cooker
Vegetables are one of the best side dishes for both meat and fish. The composition, enriched with vitamins and minerals, makes them the basis of proper nutrition.
In addition, preparing vegetables in a slow cooker is very simple; the following types are available:
- Roasting.
As a rule, it is used as an initial stage; later, the dish is either stewed or baked. To use this function, you need to select the “Frying” button on the panel. - Cooking.
The method is convenient for preparing ingredients for various salads. Water is poured into the bowl of the device, the “Soup” or “Cooking” function is set. Vegetables are cooked differently and the time will vary depending on the size. - Extinguishing.
It is a common way to cook vegetables. Both pre-processing in the form of frying and direct transition to using the “Stew” function are allowed. Usually the dish is prepared for about an hour. - For a couple.
Water is poured into the equipment container, and a special sieve is placed on top; chopped vegetables must be placed on it. Next, the “Steam” function is selected and the cooking time starts. Usually 15-20 minutes is enough. - Baking.
The bowl is greased with oil and vegetables are placed, usually in layers. Then select the “Baking” mode, set the timer for 1 hour.
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Stewed vegetables in a slow cooker
Stewed vegetables in a slow cooker are one of the most versatile recipes. After all, they can either complement meat dishes or act as the main dish. To prepare, you will need to chop assorted vegetables and simmer in the same mode. If you find zucchini with a bitter aftertaste, you should first soak it in cool water. The liquid should be salted, and the soaking time should be around 30 minutes.
Ingredients:
- eggplants – 450 g;
- bell pepper – 140 g;
- tomatoes – 250 g;
- onion – 120 g;
- garlic – 5 dollars;
- butter – 40 g;
- salt - to taste.
Cooking method:
- It is necessary to trim the eggplant on both sides, removing the tails and cleaning the inside of the vegetable.
- The onion must be peeled and cut into large pieces.
- Press the “Stew” button on the appliance panel, pour oil into a container and place the prepared vegetables.
- Cook everything for 20 minutes.
- Cut the tomatoes into slices and press the garlic using a press.
- Pour everything into the equipment bowl and add salt, cook for another 10 minutes.
Vegetable mix
List of ingredients needed to prepare assorted vegetables:
- eggplants - 3 pcs.;
- large carrots - 1 pc.;
- tomatoes - 2 pcs.;
- sweet pepper - 2 pcs.;
- potatoes - 2 pcs.;
- onion - 2 pcs.;
- water - 1/2 cup;
- sunflower oil - 2 tbsp. l.;
- garlic, herbs, pepper and salt.
How to cook:
- Chop the onion finely, vegetables into large slices.
- In a preheated multicooker, saute the onion in oil in the “Fry” mode.
- Layer the remaining vegetables. Add spices, salt, garlic.
- Pour in water and cook for 30–40 minutes in the “Stew” mode.
Before serving, experienced chefs advise sprinkling assorted vegetables with chopped herbs.
Steamed vegetables in a slow cooker
Steamed vegetables in a slow cooker are much healthier than others. After all, the ingredients retain the greatest number of vitamins and minerals. Any recipe prepared using the “Steam” mode becomes very useful. However, using vegetable dishes can make this method even more beneficial.
Cooking does not require much effort; just take frozen assorted vegetables or chopped fresh vegetables and place them on a special grill. By pouring water into the multicooker and setting the required time, you can get a tasty and healthy side dish in a very short time.
Ingredients:
- potatoes – 400 g;
- carrots – 100 g;
- zucchini – 300 g;
- pumpkin and cauliflower – 250 g each;
- vegetable oil – 2 s. l.;
- salt - to taste;
- greens (any) – 30 g.
Cooking method:
- All vegetables must be washed and peeled.
- Cut the zucchini, carrots and potatoes into equal cubes, and divide the cabbage into individual inflorescences.
- Cut the pumpkin into pieces equal in size to the other chopped vegetables.
- Water is poured into the equipment, a liter is enough.
- A grate for steaming is installed. Vegetables are laid out on it, poured with oil and sprinkled with salt.
- On the instrument panel you need to find the “Steam” function and set the time to 30 minutes.
- After the cooking time has expired, the vegetables are laid out on a dish and sprinkled with pre-chopped herbs.
Frozen vegetables in a slow cooker
Preparing a side dish from frozen vegetables is much easier than from raw ones. It is very convenient to use assorted vegetables that have been subjected to shock freezing. They will allow you to prepare a dish much faster, because frozen vegetables cook in a slow cooker much faster than raw ones. You can cook them in any way, but the steamed method is one of the fastest and easiest. After all, all you need to do is place the vegetables on a special grill and set the timer for the desired time.
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Ingredients:
- cauliflower and Brussels sprouts, broccoli – 100 g each;
- beans – 100 g;
- carrots – 50 g;
- vegetable oil – 0.5 tsp;
- salt - to taste.
Cooking method:
- Place frozen vegetables on a special tray for steaming and add salt if necessary.
- Pour about 1 liter of liquid into the multicooker bowl and place a steaming tray on top.
- You need to close the multicooker lid and select the “Steam” function. You need to set the timer to 15 minutes.
- After the timer signal, the vegetables must be placed in a deep plate and poured with vegetable oil.
Braised cabbage
Ingredients for making stewed cabbage:
- white cabbage - 1 pc.;
- carrots - 1 pc.;
- onion - 1 pc.;
- sunflower oil - 1 tbsp. l.;
- water - 1/2 cup;
- salt, pepper, herbs, bay leaf.
Step-by-step cooking instructions:
- Saute the chopped onion until transparent in the “Baking” mode.
- Grate the carrots on a coarse grater, add to the onion and cook for about 7 minutes.
- Chop the cabbage as thinly as possible, add it to the vegetables and pour in the liquid. Cook for approximately 15 minutes.
- After time, add salt, pepper, bay leaf and stir. Simmer until the warning signal.
Vegetable stew in a slow cooker
Vegetable stew cooked in a slow cooker will appeal to many, because the dish is not only dietary, but also lean. It can be easily introduced into the diet of both those actively losing weight and people who adhere to religious restrictions. To prepare the stew, you first need to fry the diced vegetables and then simmer them. At the end, the dish must be slightly simmered to make it even more tasty.
Ingredients:
- zucchini – 1 kg;
- bell pepper – 200 g;
- tomatoes and carrots – 150 g each;
- onions – 100 g;
- vegetable oil – 80 ml;
- garlic – 3 dollars;
- dill and parsley – 30 g each;
- pepper, spices and salt - 15 g each.
Cooking method:
- In the appliance menu, set the “Frying” function, and select a time of 15 minutes in the timer.
- Pour out half of the vegetable oil from the specified amount.
- Peel the carrots and cut them into squares, pour them into the multicooker bowl, fry for 5 minutes, after closing the lid of the device.
- Peel the onion and cut into small cubes, add to the bowl of the device. It is necessary to fry with the appliance lid closed for 5 minutes.
- We clean the bell pepper and cut it into small cubes. Add to the multicooker bowl and hold for another 5 minutes.
- Peel the zucchini and tomatoes, cut the first vegetable into squares, and the second into slices. Then chop the garlic until fine.
- Place all the cuttings in the bowl of the device, then add herbs, spices and salt. Pour out the remaining oil.
- In the menu, look for the “Stew” function and put the vegetable stew in the slow cooker for 30 minutes.
- After the timer signal about the end, you must leave the dish to simmer for another 15 minutes. To do this, in the device menu you need to press the “Heating” button.
Stewed cabbage with chicken steaks
A simple, hearty dish for lovers of stewed cabbage with meat. A minimum of ingredients, speed of preparation along with excellent taste will not leave housewives interested in this recipe.
Ingredients:
- 700g Chicken steaks (thighs)
- 700g Cabbage
- 150g Onion
- 20g Garlic
- 10gPaprika
- 60ml Vegetable oil
- 60mlWater (broth)
- to taste Salt, ground pepper, green onion
Instructions
- We wash the meat under running water, removing the film and veins (if any).
- Cut into pieces (do not chop too much, remember that meat shrinks in size when frying).
- Select the “Frying” mode, time 10 minutes.
- Pour oil into a bowl and add chicken. Stirring, fry for 6-7 minutes.
- Cut the onion into thin half rings and add to the meat. Add salt, paprika, ground pepper and other spices as desired. Fry for the remaining 3-4 minutes, stirring occasionally.
- We clean the cabbage from the top leaves and chop it. Mnem.
- At the end of the first cooking cycle, add hot water (broth), chopped cabbage, and garlic to the bowl (must be crushed).
- Select the “Extinguishing” mode (or an analogue, if there is no such mode), time – 25 minutes. Close the multicooker lid.
After cooking is complete, add finely chopped dill or other herbs.
Notes
A few tips before you start cooking:
- Any part of the chicken is suitable for the dish - breast, thigh, etc.
- Homemade chicken meat is tougher, so you will have to stew it additionally.
- It is advisable to remove the skin from meat before cooking.
- Instead of water, you can add homemade broth - which will have a positive effect on the taste of the finished product.
- For those who like sour cabbage, you can add tomato paste or juice without exceeding the total volume of liquid.
- It is recommended to “mash” the shredded cabbage so that it releases its juice – this will speed up the cooking.
- In the “Frying” mode, the multicooker lid remains open.
Meat with vegetables in a slow cooker
If you stew meat and vegetables in a slow cooker, you can get an excellent ready-made lunch. On the one hand, it is quite filling, and on the other hand, it complies with the rules of separate meals. This dish will be an excellent variety in the menu of both a person who follows proper nutrition and an ordinary consumer. A multicooker can help speed up and facilitate the cooking process. After all, it’s enough to fry the meat a little and add vegetables, bring the dish to readiness using the “Stew” button.
Ingredients:
- potatoes – 900 g;
- zucchini – 600 g;
- pork – 400 g;
- carrots and onions – 80 g each;
- pepper, salt and suneli hops are added according to taste preferences.
Cooking method:
- Vegetables must be washed, peeled and cut into squares.
- The piece of meat must be washed and cut into neat pieces (5 cm is quite enough).
- Set the appliance to the “Fry” function, pour pieces of meat and onions into the multicooker bowl.
- Fry everything for 20 minutes, stirring occasionally with a slotted spoon or spatula.
- Place all the chopped vegetables in the bowl of the device and add water so that the liquid covers the entire mass.
- Then add all the spices, salt and cover with a lid.
- On the multicooker, select the “Stew” mode and leave to cook for 40 minutes.
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Tips and Tricks
- Typically, stewing recipes involve the use of refined oil. For cooking, you can use olive or corn oil, the heat treatment of which does not release carcinogens.
- If you are preparing a dietary dish, you can skip pre-frying the vegetables and proceed directly to the stewing procedure.
- There is no need to stir food during cooking; each ingredient is cooked evenly and does not burn thanks to the non-stick coating of the multi-cooker bowl.
- In order for the dish to acquire a delicate, creamy taste, it is recommended to use cream, sour cream or homemade yogurt at the final stage of stewing. Some recipes can be modified at your own discretion to achieve a balance of flavors.
- The finished dish will turn out juicier if you add a little tomato juice, vegetable broth or water to its main ingredients.
- Thanks to the use of legumes, you can prepare a complete second course for the whole family using simple and affordable recipes.
Now you can move from theory to practice; the proposed recipe with photos will help you create the perfect vegetable dish.
Fish with vegetables in a slow cooker
Fish with vegetables cooked in a slow cooker is an excellent dietary dish. It is not only low-calorie, but also very healthy. After all, fish contains a lot of vitamins and minerals that keep the body healthy. Instead of red fish, you can use a more budget option.
In addition, to obtain a more pronounced taste, it is better to marinate the fillet beforehand. Fish baked according to this recipe has a soft and delicate taste. Cooking in a slow cooker will not cause much trouble, even for inexperienced housewives. After all, it’s enough just to chop the ingredients and set the “Baking” mode for a certain time to get a finished dish.
Ingredients:
- red fish – 500 g;
- potatoes – 600 g;
- tomatoes and onions – 150 g;
- hard cheese – 90 g;
- mayonnaise – 120 g;
- vegetable oil and soy sauce - 2 tbsp. l.;
- lemon juice – 1.5 tbsp. l.;
- parsley – 30 g;
- pepper and salt - added to taste.
Cooking method:
- The first step is to prepare a marinade for the fish. To do this, mix soy sauce and vegetable oil, lemon juice and pepper in a deep plate.
- Let the mixture sit for a while. You don’t need to add salt to the marinade, because soy sauce will easily add the necessary taste.
- The fillet must be cut into small slices and dipped in the marinade. It is best to leave the pieces to marinate for 15 minutes.
- While the fish slices are soaking in the sauce, you need to take care of the vegetables. They need to be washed and peeled, and then cut into thin circles.
- Pour vegetable oil into the equipment container.
- Place a layer of potatoes on a heated surface. It is best to use about half of the specified amount.
- Place onions on top, use spices and salt.
- Another layer is laid out from the fish, and the remaining marinade must be poured onto the fillet.
- And on top you need to cover everything with tomato circles.
- The tomatoes need to be covered with more layers of potatoes and onions.
- Then again you need to salt and sprinkle with spices, and pour mayonnaise on top.
- Using a grater, you need to grate the cheese and finely chop the greens.
- Then fill the resulting layers with cheese and herbs.
- On the equipment panel you need to press the “Baking” function, and set the timer to 40 minutes.
Zucchini in creamy garlic sauce
To prepare zucchini in creamy garlic sauce you need the following products:
- zucchini - 3 pcs.;
- onion - 2 pcs.;
- cream - 200 ml;
- garlic - 4-5 cloves;
- wheat flour - 1 tbsp. l.;
- sunflower oil - 2 tbsp. l.;
- salt, pepper, dill.
How to cook:
- Cut the zucchini into large pieces.
- Peel the onion, cut into half rings, place in a slow cooker and sauté in oil in the “Fry” mode.
- Add the zucchini and fry until half cooked.
- Switch the multicooker to “Stew” mode, add salt, pepper and cook for about 15 more minutes.
- Mix the cream with flour and chopped garlic, add the sauce to the vegetables, and bring to a boil.
- At the end of cooking, sprinkle with dill.
When stewing, it is important not to overcook the zucchini in the slow cooker, otherwise they will turn into mush.
