Baked Potatoes with Cauliflower, Mushrooms and Bell Peppers in the Sleeve

by Editorial Staff

An indescribable bouquet of aromas and tastes! Cooking potatoes with cauliflower, mushrooms, bell peppers, and carrots. We cut vegetables and mushrooms, mix with soy sauce, dried herbs, and vegetable oil put in a sleeve, and we trust the oven for further cooking.

Cook: 55 mins

Ingredients

  • Potatoes – 650 g (5 pcs.)
  • Cauliflower – 800 g
  • Champignons – 200 g
  • Bulb onions – 100 g (1 pc.)
  • Garlic – 3 cloves
  • Sweet pepper – 150 g (1 pc.)
  • Soy sauce – 100 ml
  • Vegetable oil – 30 ml (2 tablespoons)
  • Dried French herbs – 1 teaspoon
  • Salt to taste
  • Ground black pepper – to taste
  • Parsley (for serving) – 2 sprigs

Directions

  1. Prepare foods according to the recipe list. Peel and wash potatoes, onions, carrots, garlic, and bell peppers. Wash or just wipe the mushrooms with a damp towel and clean off the dirt with a knife – it’s up to you. I quickly rinsed it under running water and refreshed the cut on the leg. My spice mix includes rosemary, thyme, oregano, basil, marjoram, savory, peppermint, and dill. You can use other dried herbs as you like. Turn on the oven to heat up to 180 degrees.
  2. Cut the peeled potatoes into cubes about 1.5×1.5 cm.
  3. Disassemble the cauliflower into large inflorescences and rinse under running water.
  4. Cut the peeled onion in half, and then cut each half into 3 more parts. Cut the peeled garlic into slices. Cut the peeled sweet peppers into squares about 2×2 cm in size.
  5. Cut the peeled carrots into circles or semicircles (depending on the size).
  6. Coarsely chop the mushrooms. I have small mushrooms, so I just cut it in half. I recommend cutting large mushrooms into 4-6 pieces.
  7. Combine potatoes, cauliflower, onions, bell peppers, garlic, carrots, and mushrooms in a deep large container.
  8. Pour dried herbs, black pepper, and salt with vegetables with mushrooms. Pour in soy sauce and vegetable oil.
  9. Stir gently so that all vegetables and mushrooms are covered with seasoning.
  10. Tie a baking sleeve on one side, put vegetables with mushrooms there, and place on a baking sheet. Tie the other side of the sleeve. Make several punctures along the sleeve with a knife to release steam (if there is no perforation in one of the seams for steam to escape).
  11. Bake potatoes with cauliflower, mushrooms, and bell peppers in the oven at 180 degrees for 40 minutes. 5 minutes before being ready, remove the baking sheet from the oven, cut the sleeve (carefully, do not burn your hands, the steam is very hot!) And return it back to the oven so that the vegetables are slightly browned.
  12. Rinse fresh herbs, shake and chop finely. Put the vegetable stew with mushrooms on a plate, sprinkle with chopped herbs and serve as a separate dish or side dish. Additions to such a dish are completely optional, but hardly anyone will refuse sour cream or fresh/pickled vegetables.)

Springy mushrooms and soft baked vegetables are a win-win combination.

Bon Appetit!

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