A sauteed and fragrant vegetable dish that combines baby potatoes, fennel, asparagus, carrots, peas, cherry tomatoes and radicchio with aromatic cream cheese and walnut pesto. The vegetables are prepared briefly at a high temperature to keep them juicy, crunchy and full of flavor, while the pesto connects all the ingredients into a harmonious whole.
The recipe is easily adapted to different diets: the vegan version remains completely plant-based with addition of chickpeas, the vegetarian version is enriched with goat cheese, and for meat lovers, chicken meat and crispy fried bacon is added.
Tags: for police officers, for firefighters, vegan recipes, vegetarian recipes, main dishes.
Portion: 3.
Ingredients:
For vegans:
1 kg of baby potatoes
1 head of fennel
1 bunch of asparagus
2 carrots
10 cherry tomatoes
200 g of peas
1 radicchio
2 tablespoons of wild garlic and walnut pesto sauce
2 tablespoons of olive oil
Salt
Pepper
200 ml of water
Plus 130 g of raw chickpeas (for 3 servings)
For vegetarians:
150 g of goat cheese (for 3 portions)
For meat lovers:
700 g of fresh chicken meat (for 3 portions)
8 slices of bacon
Note:
If you make all three types of lunch, add 100 g of cooked chickpeas, 50 g of goat cheese and ~150 g of cooked chicken meat (for 1 portion).
Preparation:
1. Wash all the vegetables.
2. If necessary, cut some baby potatoes in half so that they cook evenly.
3. Clean and prepare the fennel. Cut into strips.
4. Clean and prepare the asparagus. Cut into 1.5-2 cm (0.6 - 0.8 inches) pieces.
5. Peel the carrots and cut them into sticks.
6. Cut cherry tomatoes in half.
7. Cook the peas and drain.
8. Clean and prepare the radicchio. Cut into larger pieces.
9. Make wild garlic and walnuts sauce.
10. Put the potatoes in a bowl, pour water to cover them, add salt, cover and cook for 20 minutes. When a potato poked with a fork falls back into the pot by itself, it is cooked. Drain the potatoes.
11. Put the olive oil in the wok to heat it at a high temperature (6 out of 6). Add baby potatoes and fry for a minute, stirring occasionally.
Add vegetables one by one and fry for a minute or two, stirring after each addition of vegetables. Since the temperature is high, everything is done quickly.
This is stir fry method for preparing food.
12. When you have added all the vegetables, i.e. after the last minute of stirring, add wild garlic and walnut pesto sauce and water. Stir and cook for a minute or two.
13. Add salt and pepper and stir again.
14. Divide into 3 parts.
For vegans:
15. Cook chickpeas.
For meat lovers:
16. Cook chicken meat or bake chicken meat in the oven.
16b. Fry the bacon strips in a frying pan at medium temperature (4 out of 6). Place on paper towels to drain excess oil.
17. For vegans: add chickpeas to the vegetables.
18. For vegetarians: add goat cheese to the vegetables.
19. For meat lovers: add chicken meat and fried bacon to the vegetables.
Sareno i mirisno povrtno jelo koje spaja mladi krompir, komorac, spargle, sargarepu, grasak, ceri paradajz i radic sa aromaticnim pestom od sremusa i oraha. Povrce se kratko priprema na visokoj temperaturi kako bi ostalo socno, hrskavo i puno ukusa, dok pesto povezuje sve sastojke u skladnu celinu.
Recept se lako prilagodjava razlicitim nacinima ishrane: veganska verzija ostaje potpuno biljna uz dodatak leblebija, vegetarijanska se obogacuje kozjim sirom, a za ljubitelje mesa dodaje se pilece meso i hrskava przena slanina.
Oznake: za policajce, za vatrogasce, vegan recepti, vegetarijanski recepti, lonac (glavna jela).
Porcija: 3.
Sastojci:
Za vegane:
1 kg mladog krompira
1 glavica komoraca
1 veza spargli
2 sargarepe
10 ceri paradajza
200 g graska
1 radic
2 kasike pesta od sremusa i oraha
2 kasike maslinovog ulja
So
Biber
200 ml vode
Plus 130 g sirovih leblebija (za 3 porcije)
Za vegetarijance:
150 g kozjeg sira (za 3 porcije)
Za ljubitelje mesa:
700 g svezeg pileceg mesa (za 3 porcije)
8 kriski slanine
Napomena:
Ako pravite sve tri vrste rucka stavite po 100 g kuvanih leblebija, 50 g kozjeg sira i ~150 g kuvanog pileceg mesa (za 1 porciju).
Priprema:
1. Oprati svo povrce.
2. Ako je potrebno neke mlade krompire isecite na pola da se ravnomerno skuvaju.
3. Ocistite i pripremite komorac. Isecite na trakice.
4. Ocistite i pripremite spargle. Iseci na 1.5-2 cm komade.
5. Oljustiti sargarepe i iseci na stapice.
6. Ceri paradajz iseci na polovine.
7. Skuvati grasak i ocediti.
8. Ocistite i pripremite radic. Isecite na krupnije komade.
9. Napravite pesto od sremusa i oraha.
10. Krompir staviti u serpu, naliti vodu da ih prekrije, posolite, poklopite i kuvajte 20 minuta. Kad krompir u koji je ubodena viljuska spadne sam natrag u serpu, kuvan je. Ocediti krompir.
11. U vok stavite maslinovo ulje da se zagreje na jakoj temperaturi (6 od 6). Dodajte mladi krompir i przite minut mesajuci povremeno.
Dodajte jedno po jedno povrce i prziti po minut-dva i mesajuci posle svakog dodavanja povrca. Posto je temperatura jaka sve se brzo radi.
Ovo je stir fraj metoda pripreme hrane.
12. Kad ste dodali svo povrce tj. posle zadnjeg minuta mesanja, dodajte pesto od sremusa i oraha i vodu. Promesajte i kuvajte minut-dva.
13. Posolite i pobiberite i promesajte.
14. Podelite na 3 dela.
Za vegane:
15. Skuvati leblebije.
Za mesojede:
16. Skuvati piletinu ili ispeci u rerni pilece meso.
16b. U tiganju na srednjoj temperaturi (4 od 6) proprzite listice slanine. Stavite na papirne ubruse da se ocedi visak ulja.
17. Za vegane: u povrce dodajte leblebije.
18. Za vegetarijance: u povrce dodajte kozji sir.
19. Za mesojede: u povrce dodajte pilece meso i przenu slaninu.
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