Georgian nut sauce to vegetables
In Georgian cuisine, one of the most popular ingredients. are walnuts. Despite this, every sauce where they are used, original and has a special flavor.
For a variety of raw or cooked vegetables, cook nut sauce that can surprise even connoisseurs of Georgian the kitchen.
Recipe for any vegetable sauce
As a result of mixing cultures, as well as a huge amount culinary programs, new dishes come to different national cuisines dishes. In addition, people try to diversify their menu, preparing something new and unfamiliar, but suitable for a certain moment.
Sauces have become one of the most popular dishes today. it a small but very important addition helps to highlight the taste features of fruits and vegetables, as well as whole dishes and snacks. For those who like stewed or baked vegetables Georgian sauce with walnuts will be a pleasant discovery.
The main ingredients:
- peeled walnuts – 1 cup (250 ml);
- garlic – 3-4 cloves;
- cilantro – 1 bunch (10 branches);
- mint – 5-6 leaves;
- ground coriander – 1 teaspoon;
- wine vinegar and olive oil – 3-4 tablespoons;
- fresh hot peppers;
- tomatoes, bell peppers, eggplant, cabbage, green beans – taste.
Cooking method
Spices, nuts and herbs can be ground in a mortar, but many prefer a blender. Add 2 tablespoons to this set. olive oil and wine vinegar – beat until smooth. Next, try the sauce in the first stage, when it can be added, pepper or add more olive oil and vinegar. Himself the sauce should be spicy and should be clearly audible garlic. If you do not like salted vegetables, then the sauce costs a little salt more.
Next, chop the cabbage very finely. Add chopped to it at your discretion greens, the same cilantro, season with nut sauce and sprinkle with olive oil.
Wash and cut the tomatoes into 4-6 parts, depending on their size and mix with peanut sauce in a second bowl. Can drizzle with olive oil or vinegar as you like, and top sprinkle with finely chopped walnuts.
In the oven, bake a vegetable set (eggplant, green beans, sweet bell pepper, etc.), cool and cut along on long and thin stripes. Mix in the third bowl with nut sauce and let it brew in the refrigerator for 2 to 3 hours. We serve all three bowls to the table and enjoy great taste. vegetables that have retained all their beneficial properties.
Cooking options: a vegetable set can be used instead boil in water without salt. If someone seems dubious impregnation of the sauce, then the latter can be done not so salted, but the vegetables themselves during the cooking process a little to salt.
