Oriental Onion Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup crushed wheat, optional
- 2 cup vegetable broth
- 750 g onion (s), (as small as possible)
- 1 chilli pepper (s), fresh OR:
- 1 teaspoon cayenne pepper
- 500 g tomato (s)
- 5 tablespoon olive oil
- 1 sprig mint, (ideally fresh)
- 2 cloves garlic
- 1 teaspoon, heaped with cinnamon
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Let the meal soak in the vegetable stock for about 1 hour.
- Peel the onions and cut into large pieces (quarter, very small onions can also be left whole), then sauté in the olive oil until golden. Later add the chilli pepper cut into rings and cook with it.
- Skin the tomatoes and cut them into pieces, then add to the steamed onions. Add the soaked grist, possibly a little more water can be added. The sauce should have a creamy consistency. Then let the vegetables simmer for about 10 minutes.
- Peel the mint leaves from the branch and chop finely, dice the garlic finely. Mix the vegetables with the mint, garlic, salt, pepper and sugar and simmer for another 10 minutes. Finally season with the cinnamon.
- Variation: You don`t have to use the shot, you can do without it. This is how you get a nice, brown sauce. If you want to do without it, you should only use half of the vegetable broth, otherwise the vegetables will be too watery.
- Recommendation: The onion vegetables are served with a deliciously fragrant flatbread or a good couscous - delicious!
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