In this recipe we have vegetable boats - champignons, onions and chicken stewed in cream with nutmeg. In fact, this is an original way to serve the familiar julienne to many.
Cooking time 30 to 40 min.
4 servings
Ingredients
- Zucchini or zucchini 2-3 pieces
- Salt taste
- Bow 2 pieces
- Champignon 250 g
- Broccoli 200 g
- Potato starch 1 teaspoon
- Vegetable oil 1-2 tbsp. spoons + for greasing
- Ground Nutmeg ¹⁄₃ tsp
- Ground black pepper taste
- Cream 10% fat 200 ml
- Hard cheese 150 g
Preparation
- Cut the zucchini in half lengthwise. Spoon out the pulp with a spoon so that you get boats.
2 ․ Sprinkle them with salt and leave for 10-15 minutes.
3 ․ Meanwhile, cut the onion in half. Cut each half into two parts and chop.
- Finely chop the mushrooms and broccoli. Mix them with starch.
- Blot the squash with a napkin. Place slices up in a greased dish. Place in an oven preheated to 200 ° C for 15–20 minutes.
6 ․ While the boats are in the oven, sauté the onions in hot oil until soft and a light golden hue.
7 ․ Add mushrooms and cook, stirring, until liquid evaporates from them.
Add broccoli to mushrooms and onions, add heat. Fry until the mixture is no longer pink.
Season with salt, pepper and nutmeg.
- Pour in the cream and bring to a boil. Stew for several minutes to thicken the mass.
eleven. Remove the zucchini from the oven and fill it with the filling. Sprinkle grated cheese on top.
- Put in the oven for another 10 minutes to make the cheese melt and brown.
