How to prepare a dish ” Stewed vegetables with mushrooms and sour cream»
Cut the onion into cubes, grate the carrots and lightly brown them in a frying pan, adding 2 tablespoons of sunflower oil. Cut the mushrooms not very finely (4-6 parts), put them in a frying pan, and slightly strain them. Add the cauliflower, previously washed and disassembled into inflorescences, and the zucchini, peeled from the seeds and rind if necessary. Pour in 300g of water and simmer over medium heat for 25-30 minutes. A couple of minutes before cooking, add sour cream, chopped garlic, and dill. Leave under the lid for 10 minutes to infuse.
- sunflower oil-2 tablespoons
- onion-100g
- carrot-100g
- fresh mushrooms-250g
- fresh cauliflower-250g
- fresh zucchini-250g
- sour cream 10% – 300g
- garlic 3-4 cloves
- dill-a couple of sprigs
- water-300g
Nutritional value of the dish “Stewed vegetables with mushrooms and sour cream” (per 100 grams):
Calories: 27 kcal.
Squirrels: 1.2 gr.
Fats: 1.4 gr.
Carbohydrates: 2.6 gr.
Number of servings: 5Ingredients and calories of the recipe ” Stewed vegetables with mushrooms and sour cream»
| Product | Measure | Weight, gr | White, gr | Fat, g | Angle, gr | Cal, kcal |
| sunflower oil | 2 tbsp. | 20 | 0 | 19.98 | 0 | 180 |
| onion | 100 g | 100 | 1.4 | 0 | 10.4 | 47 |
| carrot | 100 g | 100 | 1.3 | 0.1 | 6.9 | 32 |
| fresh mushrooms | 250 g | 250 | 10.75 | 2.5 | 0.25 | 67.5 |
| cauliflower | 250 g | 250 | 6.25 | 0.75 | 13.5 | 75 |
| zucchini | 250 g | 250 | 1.5 | 0.75 | 11.5 | 60 |
| % – 300g sour cream | 10 pcs | 500 | 0 | 0 | 0 | 0 |
| garlic | 3.5 cus | 14 | 0.91 | 0.07 | 4.19 | 20.02 |
| dill-a couple of sprigs | 0 gr | 0 | 0 | 0 | 0 | 0 |
| water | 300 g | 300 | 0 | 0 | 0 | 0 |
| Total | 1784 | 22.1 | 24.2 | 46.7 | 481.5 | |
| 1 serving | 357 | 4.4 | 4.8 | 9.3 | 96.3 | |
| 100 grams | 100 | 1.2 | 1.4 | 2.6 | 27 |