Vegetarian vegetable stifado. The typical Greek stew without meat and delicious
M edusa plate, Hercules plate, Poseidon skewer ... if you go to the average Greek in Germany, you have the slightest impression, in Greece is mainly one on the plate: Meat. And in huge quantities. Of course, that's not true - and this vegetarian vegetable stifado is just a proof of how delicious Greek food tastes without meat.
The recipe for the typical Greek stew Incidentally, in the modern vegetarian variant comes from our friend Katrin (also called by the child very affectionately Aunt Tzaziki). Katrin has lost her heart irrevocably to Greece and has been living in Athens for almost 15 years. And now and then she sits on our couch in Hamburg, drinks a wine bowl and brings delicious recipes.
The characteristic of Stifado is the combination of tomatoes, onions, wine and cinnamon for the creamy, spicy sauce , In the variant with meat one likes to use the sweet dessert wine Mavrodaphne. For our vegetable variant, however, a dry white wine works better. Incidentally, everything in the pot should be allowed in the pot, which one likes and which does not have a to dominant taste. I chose potatoes, parsnips, carrots, leeks and, of course, onions. Katrin had recommended quince as an ingredient in the Stifado. Since they do not have a season in Germany at the moment, they were simply replaced by a few spoonfuls of quince jelly in my casserole.
Just the scent that runs through the apartment when Stifado is cooking! Since it could well be that one or the other family member ever before without any obligation with a plate in his hand vorstellig. "Um, is the food ready? MAMA, WHEN CAN I EAT THAT FINALLY? "A little bit of patience is needed at the vegetable stifado, in fact. Greek dishes often live on the gentle, really long stew. So that the family peace but rudimentarily maintained, I shorten the Schmorzeit a bit by cooking vegetables such as potatoes, carrots and parsnips shortly before. Gently cooked, they are then allowed to simmer with the other ingredients in the spicy Stifado sauce. Wonderful!
If you have a really big roasting pan, you can boil the Greek vegetable stifado for two (or more) days. And you probably already suspect it: With the pull it gets every day a little better.
So, get to the roast and then best headfirst into this aromatic, delicious, vegetarian vegetable stifado/p>
Have it tasty ღ Or: Καλή όρεξη
PS: Here are a lot more tasty vegetarian recipes.
The Vegetarian Recipe for Greek Vegetable Stifado
500 g small Potatoes, peeled
600 g thick carrots, peeled
400 g Pasta inaken, peeled
50 ml olive oil
500 g small red onions, peeled
2 garlic cloves, peeled in slices
1 large tin of peeled tomatoes (approx. 800 g)
2 teaspoons salt
2 teaspoons paprika powder sweet
2 teaspoon cinnamon, ground
1 pinch of black pepper
1 bay leaf
3 tablespoons quince jelly
1/4 liter dry White wine
3 leeks, only the white
1 bunch thick spring onions, cleaned and halved
1 meat tomato, ca.quarterwise. Heat salted water in a pot and boil the vegetables for 5-10 minutes. Drain, drain and set aside for later.
Heat the olive oil in a large roasting pan. Whole red onions, larger if necessary, halve in the oil, until they have some color. Add garlic and fry for 1 minute while stirring.
Add the canned tomatoes and add salt, paprika, cinnamon, pepper, bay leaf, quince jelly and white wine. Stir well and bring to a boil.
Cut the leeks and spring onions into pieces about 8 cm long and place them in the pot together with the tomato. Also add the pre-cooked potatoes, carrots and parsnips.
Boil for 1 minute, then reduce the heat and simmer the vegetables stifado gently for about 45-60 minutes until the onions and leeks are tender. In between, stir 2-3 times. (By the way, a longer stew will not harm you!)
Finally, season with salt and pepper, add to deep dishes and sprinkle with chopped parsley as desired.
Cooked long-grain Rice or just a decent piece of fresh white bread.