How to stew vegetables in a slow cooker
Hello. Svetlana, I understand that you are a cook. I understand and device and principle of operation of the modes. I can’t understand one thing. How to cook stewed vegetables in a slow cooker to were they appetizing in color? On the stove for some reason they are wrong discolored.
Elena, Cheboksary
Why do stewed vegetables in a slow cooker so lose their color?
Do not expect miraculous transformations from vegetables. It’s enough that these healthy dishes. If you want a range of colors, I can advise only use natural ingredients to colorize dish. This is ordinary parsley, sour cream with curry, tomatoes. Highly Sumy, a fashionable and healthy spice, will generally give your vegetables, and especially borscht bright color.
Regarding the fact that stewed vegetables are exactly in a slow cooker they only lose color, I hear for the first time. On an open fire, the process of “discoloration” is even greater. If only you do not fry them. Usually, it’s a shame for broccoli. From green beauties cabbage turns into a pale, nondescript vegetable. Boil the broccoli separately in acidified water (you can lemon). As soon as it boils, pour over ice water. But, this is already for some beautiful dishes. Stewed vegetables in a slow cooker can just “colorize” with spices, sauces and seasonings.
Extinguishing recommendations
- First fry vegetables in a slow cooker in a minimum amount oils. At the same time, make sure that all pieces are even size. Then add the broth. In principle – everything, as with the usual stove. Only processing in the multicooker will save useful there are still more substances.
Experiment, cook vegetable stew in a slow cooker. Have a question? Ask via the “Contact Us” form or in the reviews any article in this section. We will answer for sure.
