Vegetarian Stock Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 13 hrs 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 medium onion (s)
- 3 clove (s) garlic
- 6 tomato (s)
- 2 zucchini
- 400 g mushrooms
- 3 small carrot (s)
- 1 can tomato (s), chunky
- 2 tablespoon tomato paste
- Balsamic vinegar
- olive oil
- salt
- Pepper, black, freshly ground
- sugar
- Paprika powder, noble sweet
- herbs Provence
- cinnamon
Print Recipe
Pin Recipe Instructions
- Cut the zucchini, mushrooms, tomatoes, and carrots into small to medium-sized cubes.
- Cut the onions into cubes and sauté them in a little olive oil in a non-stick pan. Season with salt and a little sugar, deglaze with balsamic vinegar and continue to fry for about 5 minutes on medium heat.
- Finely chop the garlic and brown in a little olive oil in a large saucepan over low heat. Then add the onions from the pan and the fresh tomatoes. Let it simmer on a low flame with the lid on.
- Now fry the zucchini, mushrooms and carrots one after the other in the pan with a little olive oil until they still have a bite. Season with salt, pepper and paprika while cooking.
- Then add to the rest of the sauce. Add the chunky tomatoes and the tomato paste, bring to the boil and cook for 5 minutes while stirring. Season to taste with 1-2 teaspoons of sugar, 1 tablespoon of balsamic vinegar, salt, pepper, Provence herbs and paprika. A large pinch of cinnamon adds a special touch to the dish.
- Turn off the stove and leave the pot with the lid on the hot plate until it gets cold. Store in the refrigerator overnight and reheat and enjoy the next day.
- Of course, you can consume the vegetable pot immediately, but resting it overnight means that the flavors of the individual components mix even better.
- You can enjoy the vegetable pot either on its own, as a sauce for penne or as an accompaniment to white fish. Ideally, the vegetables are still slightly crunchy when consumed.
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