Cooking vegetable sauce

Sauces have always been an integral part of almost all dishes, but, unfortunately, not all of them are distinguished by their beneficial properties. Most often it is a mixture of preservatives and chemicals, after which there is an unclear feeling of discomfort.There is a way - independently and regularly prepare your own vegetable sauce. You can use it as a gravy for a side dish. How to make it for different dishes and in different ways - in this article.

For vegetable sauce will need ingredients. These are mostly vegetables.

1. Center dishes - eggplant, they will need 2 pieces of medium size.
2. Tomato - you should not take too much of it, just take one.
3. Carrots should not be taken with a surplus - 1 piece is enough.
4. Bow - 1 head.
5. Oil for frying - can be used as sunflower (you need to take 3-4 tablespoons), and cream (it will be enough for 50 grams).
6. Tomato paste or ketchup - 2–3 tablespoons.
7. Spices to taste - hops-suneli, salt, pepper, adjika, paprika or any other at your discretion.
8. Garlic - 2-3 pieces.
9. Water - 200 ml.

• All vegetables should be thoroughly washed and peeled, except for eggplants. They are removed with a knife roots. Cut them into circles, sprinkle with salt and leave for some time, so that the bitterness is gone. It will be enough for 1.5 hours.
• Next, you need to crush the garlic with a knife and finely chop.
• After that, fry it in the pre-melted butter and bring to a golden crust.
• Finely chop the onion and carrot and in the same order add to the garlic. At this stage, make the fire minimal.
• We cut the eggplant into strips, and remove the skin from the tomato, pouring boiling water over it. We rub through a grater. Add everything to the already roasting vegetables.
• Pour in tomato paste mixed with spices and salt. In parallel, you can check the taste to add something if necessary.
• Stew vegetables should be 5-10 minutes, then check for salt and pepper. If something else is missing, then add spices or salt again.
• Leave the finished dish to infuse for an hour or two.
• Our dish is ready.

Armenian cuisine has always been famous for its special manifestation of taste. This vegetable sauce can be served with kebabs, fish or poultry. This recipe is also perfect for oven-baked chicken legs.

Armenian sauce can be cooked in two versions: the first does not involve heat treatment, and for another way you will need to fry all the vegetables in a slow cooker.

Armenian vegetable sauce recipe:

• In order to prepare this sauce, you need the same vegetables as for the classic recipe. You can only add 1 piece of green Bulgarian pepper and a bunch of fragrant greens (most often cilantro or parsley), do not use raw eggplants in this recipe.
• The only thing that must be borne in mind that the bow must be taken in half, because after it will be too noticeable.
• All vegetables are washed, cut and put in a blender and mixed into a homogeneous mixture. Add salt and pepper to taste. The sauce can be considered ready.

In each region, not to mention the different countries, this sauce is prepared in different ways. The vegetable variant in Tatar is similar to the classic one, but differs from it in some details. Instead of tomato sauce, this recipe uses broth, and before full preparation, bay leaf leaves and melted butter are placed on the product. This sauce has a tart taste, it is greasy.

Similar vegetable dressing can be compared with meat sauce "Bolognese". The latter is served as a seasoning for spaghetti. Our vegetable sauce does not contain meat and is more widely used - it goes well with pasta, rice, kebab, poultry, fish, meatballs, grilled vegetables, fried potatoes and even mashed potatoes. In the countries of Central Asia, it is eaten together with fermented milk products.It is a classic vegetable gravy recipe that is the basis of all gravy for the lagman. In addition, when preparing vegetable seasoning, various types of experiments are welcome.

To learn how to cook vegetable sauce, see the next video.