Difference between revisions of "Vegetable Kapama"
RealRecipes (talk | contribs) m (Text replace - "Category:Bulgarian Meat Dishes" to "Category:Meat Recipes Category:Bulgarian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 small piece [[celery]] | * 1 small piece [[celery]] | ||
| − | == | + | == Procedures == |
# Drop the finely chopped [[onion]]s, the sliced [[potato]]es and [[carrot]]s, the [[celery]] cut in cubicles and [[parsley root]] into 0.5 litres of boiling [[water]]. | # Drop the finely chopped [[onion]]s, the sliced [[potato]]es and [[carrot]]s, the [[celery]] cut in cubicles and [[parsley root]] into 0.5 litres of boiling [[water]]. | ||
# Put the [[salt]], the [[tomato]] paste (with a dash of warm [[water]]) and the [[flour]] (first baked in a dry pan with a splash of lukewarm [[water]]). | # Put the [[salt]], the [[tomato]] paste (with a dash of warm [[water]]) and the [[flour]] (first baked in a dry pan with a splash of lukewarm [[water]]). | ||
Latest revision as of 17:16, 29 June 2012
Ingredients
- 3 onions
- 4 – 5 potatoes
- 1 parsley root
- salt to taste,
- 1 teaspoon black pepper
- 1 teaspoon tomato paste
- 1 tablespoon flour
- 1 cup sunflower oil
- 2 carrots
- 1 small piece celery
Procedures
- Drop the finely chopped onions, the sliced potatoes and carrots, the celery cut in cubicles and parsley root into 0.5 litres of boiling water.
- Put the salt, the tomato paste (with a dash of warm water) and the flour (first baked in a dry pan with a splash of lukewarm water).
- Add the oil, stir the mixture, put the lid and stew at a low temperature until the water boils away.
- Serve with black pepper.
