When temperatures drop to zero and it is harsh outside, the body requires something warm, abundant and fragrant. Such is the vegetable subdiary, a dish full of tastes and smells, which also warms up beautifully and pleases the taste buds.
What is the best of the subdia? Unlike the classic lee, which is mainly one of the summer, the subdia uses seasonal winter vegetables and its preparation is absolutely easy.
Video from Vítězslav Vítek with a recipe for the winter les look at YouTube:
Source: YouTube
The basis is the winter types of vegetables
The basis is cauliflower, pumpkin and cabbage – a combination that turns into a delicious mixture with a slightly spicy taste when slow stewing. The key to perfect taste is spices, especially turmeric, cumin and fresh ginger, which gives the food a pleasant sharpness.
All ingredients are first fry briefly on melted butter Ghi, then poured with a little water and let them stew slowly until the vegetables soften and create a beautifully connected mixture.
“Turmeric is used against inflammation, for the treatment of skin problems, to strengthen the immune function of the liver and also to support weight loss. All these uses have a solid scientific base,” says Nutrition Specialist Dr. Sarah Brewer, why this spice in the recipe certainly not to forget.
Eat itself as a side dish
The finished subdia is great only, but perfectly suited as a side dish to rice, fresh bread or homemade placans. In addition to great taste, it also has other advantages – it is full of vitamins, supports immunity and feeds the ingredients without being difficult on the stomach. The ideal choice for winter evenings, when there is a taste for something that warms up and gives energy.
Source: www.youtube.com, www.ceskatelevize.cz, www.novinky.cz
