Hand-made vegetable gravy is not only a healthy addition to any dish, but also incredibly tasty. When cooking gravy, you can experiment, each time adding new vegetables and seasonings or replacing one with another, thereby giving the dish a new aroma and taste.
Pick your recipe
How to cook pasta with gravy
You will need:
- 400 g of tomatoes (you can use both fresh vegetables and canned);
- 1 large onion;
- 1 carrot;
- 3 cloves of garlic;
- 1/2 cup cream of medium fat content;
- 22-30 g of butter (a little more than a tablespoon);
- vegetable oil (any refined will do);
- a pinch of sugar;
- salt;
- a bunch of parsley;
- a bunch of dill.
Rinse and peel all vegetables.
Finely chop the onion and garlic and fry in boiling vegetable oil.
Grate the carrots on a coarse grater, put it in a pan for semi-prepared vegetables, close the lid, reduce heat and simmer for 8-10 minutes. Salt.
Grind the tomatoes with a blender, chop the greens. Pour the tomato mass into a pan to vegetables, then send parsley and dill there, add sugar. Bring to a boil and continue boiling the sauce until half of the liquid has evaporated.
Add cream and butter to the sauce. Fragrant vegetable pasta gravy ready.
How to cook vegetable sauce for buckwheat
You will need:
- 1 onion;
- 1 carrot;
- 1 tomato;
- 1 bell pepper;
- 1 tablespoon of flour;
- 1 glass of milk;
- a bunch of herbs (suitable dill, parsley or basil);
- salt;
- vegetable oil.
Peel all vegetables, rinse in cold water and chop finely.
Heat vegetable oil in a pan (use only refined oil) and put carrots in it, fry it over high heat for 2 minutes (see that it does not burn). Add onions, tomato and pepper to the carrots, salt, reduce heat and fry vegetables until cooked.
As soon as the vegetables are soft and get a golden look - pour milk into the pan, add chopped herbs, flour, bring the gravy to a boil and remove from heat. Vegetable sauce for buckwheat is ready.