On how to prepare patissons for the winter, roast them in a pan or bake in a brass, knows not everyone. Moreover, not everyone knows that such a vegetable exists in general. It should be noted that unofficially patisson is called, which sounds like a "carbquil". And this is not good. After all, this vegetable is one of the varieties of pumpkin ordinary.
As a rule, patissons have small sizes and curly edges. They can be yellow, white and green. Often in the diameter of the patissons reaches 10-15 centimeters. It should be noted that such a vegetable can be prepared in a completely different ways. In the submitted article, you will find the most popular and simple recipes of dishes, in which the freshly washed patisson is direct involved.
How to cook patissons: fried vegetables recipes
As mentioned above, such a vegetable can not only extinguish or bake, but also fry in a frying pan. To do this, we need:
- fresh patissons of small sizes - 2 pcs.;
- sunflower oil (for frying) - about 200 ml;
- wheat flour (for product tax) - 2 pcs.;
- salt small marine, pepper fragrant black - add to taste;
- sour cream is fat - serve to a finished dish.
Preparation of ingredients
Before you cook patissons in a pan, they should be carefully processed. For this, vegetables need to be washed, cut into plates thick up to the 1st centimeter, and then salted, pepper and cut in wheat flour.
Heat treatment
How to prepare patissons fried? To do this, take a conventional frying pan, pour into it a sufficient amount of oil, and then warm up on a strong fire. After a light smoke goes from vegetable fat, you need to put the plates of patissons in the dishes and fry them from two sides before the appearance of a reddish crust. In order for vegetables to lose excessive amounts of sunflower oil, after heat treatment, they are recommended to lay out on a paper napkin and withstand for a few minutes.
Correct feed to the table
What can be prepared from patissons roasted in a pan? As a rule, submorted plates are served to the table with a fatty sour cream. However, experienced cooks argue that snacks are well obtained from such vegetables. To do this, it is necessary to mix several spoons of mayonnaise with grated cheese and garlic, and then put the resulting mass in the fried patisson and fasten the roll with a skewer. Serving such a fragrant and satisfying snack to a festive table is preferably in a cold form.
Preparing a delicious and satisfying dish "Senor Patchsson"
Now you know how to prepare patissons in a frying pan. However, such a vegetable can not be frying, but also bake. So, in order to prepare a delicious and beautiful dinner called "Senor Patchsson", we will need:
- patchsson young - 3 pcs. (for three portions);
- minced beef, pork or mixed - 300 g;
- the bulbs are repressed - 2 small heads;
- merry carrots - 2 pcs.;
- eggplant medium - 1 pc.;
- marinated champignons - 100 g;
- sunflower oil - several large spoons;
- solid cheese - 150 g;
- salt, pepper, fragrant spices - add to taste;
- sourished mayonnaise - on a dessert spoon for each Patchson.
Processing of Patchsonov
So, before making patissons in the oven, fresh vegetables should be thoroughly wash. Next, it is necessary to carefully remove the hat with the help of a sharp and long knife, and then remove the whole pulp with seeds, leaving only dense walls with a thickness of 1.5-centimeters.
Cooking minced
How to cook patissons so that they can be bolded to file for a festive table? For this, such vegetables should be stuffed, and then bake in the oven.
For the preparation of delicious minced meat, we decided to use part of pork and beef. Although you can apply only one grade of a loved meat.
In addition to minced meat, stuffing for patissons contains both vegetables such as bulbs, carrots and eggplants. They should be wellhed well, clean from the peel, and then chop into small cubes and lay out in a preheated frying pan with sunflower oil. It is necessary to fry the ingredients as long as they become slightly golden. Next to vegetables, it is necessary to add mixed minced chips, pickled champignons, sliced \u200b\u200bon thin plates, as well as salt, fragrant spices and peppers. Prepare a stuffing for patissons follows the partial evaporation of moisture.
Formation of dish and its baking
After the patissons are treated, and the filling partially prepare, one can safely begin to directly form a dish. To do this, put the vegetables-pots on the oven, and then lubricate them with a small number of sour cream mayonnaise. Further, in the same container from Patchsonov, it is necessary to put in advance prepared mince. From above it is recommended to abundantly lubricate mayonnaise and sprinkle with grated cheese. At the end of the pots from patissons should be closed with a lid and put in the oven for 60 minutes.
How to present to the dining table?
Now you know how deliciously prepare patissons in the oven. But how to file them to the festive table? For this, baked vegetables are required to neatly remove out of the oven, shifting on flat plates or saucers, and then present guests right in the closed form. In addition to this dish, it is recommended to apply fresh greens and vegetable salad. Bon Appetit!
How to prepare patissons for the winter?
Surprisingly, such vegetables can not be frying, stew or bake, but also harvest for the winter.
Salted patissons are a very tasty snack that will decorate any dining table. To prepare such a workpiece, it is recommended to use only the smallest vegetables. Before directly preserving, they should be thoroughly wash, paying special attention to the ribbed edges.
It is not necessary to clean the skin with young patissions, as it is gentle and soft. However, the frozen is still recommended to cut, making a circle with a diameter of about two centimeters. Before laying the patissons into sterilized banks, they should be mandatory to be subjected to flashes in boiling water for 5-7 minutes. Next, vegetables must be omitted into cold water, in which it is desirable to add several ice cubes.
So, before you cook patissons for the winter in a three-liter bank, we should prepare:
Cooking process
After the blanching of vegetables and sterilization of cans on the bottom of the glass container, it is necessary to put all the spices, including citric acid, and cucumbers. Next, you should half fill the package with patissonchiks, and then put sweet pepper on them, garlic cloves, cherry leaves and currants. From above it is necessary to put the second half of vegetables and sliced \u200b\u200btomatoes. After that, you need to boil drinking water and fill it with a jar. Withstand in such a state of brine, it should be poured into the pan and bring to a boil. In completion of fragrant water, it is necessary to fill in the jar in the same way and quickly roll it with sterilized lids.
After all the actions made, canned patissons should be gently turned over to the bottom and cover with a dense towel. In such a state, the banks are desirable to withstand exactly a day, and then put in a cool place. You can use them only after 1.5-2 months.
Vegetable stew with patissons
How to prepare patissons with meat? To do this, we need:
- potatoes - 2 tubers;
- chicken breasts - 400 g;
- patchson - 1 pc.;
- tomatoes - 2 pcs;
- bulbs - 2 pcs.;
- carrots - 2 pcs.;
- eggplant - 1 pc.;
- cucumbers - 2 pcs.;
- sour cream mayonnaise - 2 big spoons;
- lavra leaflets, salt, pepper and spices - add to taste.
Preparation of ingredients
Before cooking patissons with meat, all vegetables should be treated. They are required to be thoroughly wash, clean from fruits and peel (if necessary), and then cut into large cubes. It is also necessary to cut the peel from chicken breasts, remove the bones and chop them into small pieces.
Formation of dish and heat treatment
To prepare such a rich dinner, you should take a large saucepan, put on her bottom chicken breasts, and then alternately put carrots, onions, eggplants, potatoes, cucumbers, patissons and tomatoes. After that, all ingredients need to be twisted with spices, pour drinking water and add sour cream mayonnaise. By closing the cover, you should wait for the boiling of the broth, and then put fire to the minimum value and extinguish within one hour.
Feed to the table
Now and you know how to prepare patissons. Recipes using such vegetables include completely different ingredients and can be performed both on the stove and in the oven. Moreover, patissoners can be shed and even marine.
Vegetable stew made using embossed pumpkin, should be served to the table in the hot. Additionally, it is desirable to present a fresh white bread, greens, sour cream or tomato paste. Bon Appetit!
The nearest relatives of the Patchson are a zucchini and pumpkin. It is possible to harvest patissons for the winter according to the same recipes that are checked on zucchini - success is guaranteed. But there are some differences. For example, unwanted torturing overstate jars after rolling, moreover, they should be cooled as quickly as possible (not on drafts!). Preheated patissons become flabby and tasteless. If you are cooking salad assorted, try to choose the smallest patches, laying them in banks entirely - the billet will look very smart. In addition, the cut subssones are very losing in taste.
Before preserving, carefully wash the patissons, especially paying attention to the ribbed edges. It is not necessary to remove the skin, she's tender patissons. Sharp the knife to cut the "ass" and the place of attaching the stem, making the circles with a diameter of no more than 2 cm. Before bookmarking in the Patssone banks, it is necessary to be blanched in boiling water for 5-7 minutes, and then omitted patissons into cold water to which ice is added.
Small patissons can be better preserved entirely, the largest can be used in the preparation of salads, snacks and even jam and compote. Some recipes for canning patissons for the winter "Culinary Eden" shares with you.
Marinated patissons
Ingredients on a 1-liter jar:
600 g of patissons,
1list Khrena,
50 g of greenery dill,
1 bunch of green parsley and celery,
2 laurel sheets,
2 cloves of garlic,
1 bitter pepper pod,
Spicy spices (carnations, black peas, etc.) - to taste,
About 400 ml of marinade.
For marinada:
400 ml of water,
20 g sugar,
20 g salts,
50 ml of 9% vinegar.
Cooking:
Small patissons blanch in boiling water for 5 minutes, cool. Greens do rather large. Prepare the marinade: boil the water and salt and sugar, let's get drunk 15 minutes, pour vinegar. At the bottom of the cans to put spices and greens, then put the patissons tightly, pour boiling marinade and put sterilize for 12 minutes. Slide, turn over.
Salted patissons
Small patissons,
Small sweet pepper,
garlic slices
3-5 small pink tomatoes,
2-3 small cucumbers,
Cherry leaves and currants.
Spices:
1 g of citric acid,
2 pcs. Carnations,
3 laurels,
5 pepper peas.
Brine:
1 l of water,
50 g salts,
30 g sugar,
1 tbsp. 9% vinegar.
Cooking:
At the bottom of the banks, put spices and citric acid, cucumbers, then half fill with patissons, peppers, garlic, currant leaves and cherries, to put tomatoes on top. Boil brines, pour vegetables and put sterilize for 25 minutes.
Patissons can be soliculously both in barrels and glass jars. Patchsons for salting should be with a dense pulp and delicate peel, imperfect, with poorly developed seeds. Before pickling, they need to rinse, poking with wooden toothpick in many places, and the tops cut off so that a circle formed a diameter of 1-2 centimeters. Lay the prepared patissons with rows, tightly one to another, shifting spicy greens between them (horseradish, dill, celery, parsley, currant and cherry leaves). Add spices (seeds of dill, peas pepper, garlic). Prepare brine (1 liter of water - 60-80 g salts) and pour into the container with patissons. Keep in a cool place.
Patissons marinated
Ingredients:
1 kg of small patissons,
10-15 black pepper peas
4 laurel sheets,
4 things. Carnations,
4-5 cloves of garlic,
Khrena leaves,
Umbrella dill.
Marinade:
1 l of water,
50 g salts,
25 g sugar,
1 tsp. 70% vinegar.
Cooking:
Blanch patissons for 5 minutes in boiling water, then lower it into ice water. Boil the marinade. In sterilized banks, put spices, patissons, pour hot marinade and sunk.
Canned patissons
Ingredients on a 3-liter jar:
10 twigs parsley,
2 sheets of shit,
5-7 sheets of cherry,
10 sheets of currant,
1 Garlic Head,
2 laurel sheets,
5 peas of fragrant peppers,
6-7 black pepper peas.
For fill:
3 tbsp. salts
1 tbsp. Sahara,
3 tbsp. 9% vinegar.
Cooking:
Place the spices on the bottom of the 3-liter banks. Minor patissons are about the same size tightly put into the bank, pour boiling water and let stand for 10 minutes. Water drain and fill with a new portion of boiling water. Let stand another 5 minutes, drain the water in the pan, add salt and sugar, boil and fill the patissons. Add to each jar of 3 tbsp. Vinegar and sunk.
Marinated Patchsons with Mint
Ingredients for marinade:
1 l of water,
10 g of salt,
3 g 70% vinegar,
6 g of Khrena leaves,
6 g of celery greenery,
10 g of dill,
3 g of fresh mint,
Bay leaf, peas - to taste.
Cooking:
Small Patchsons Wash, blanch in boiling water for 5-7 minutes, then lower in ice water for 4 minutes. In the water for the marinade, put the chopped greens, salt and vinegar, boil. Place the bottom of the cans, add a bay leaf and peas and fill in the bank with prepared patissons. Blank from above the greens, pour the marinade and put it sterilize for 10-20 minutes (depending on the tank of cans).
Salad assorted with patissons in jelly
Ingredients on a 3-liter jar:
Small patissons, tomatoes, onions-north, root,
1 tbsp. vegetable oil
3-5 pepper peppers,
1 l of water,
1 tbsp. salts
2 tbsp. Sahara,
250 ml of 9% vinegar,
3 tbsp. gelatin.
Cooking:
Wash vegetables, dry and fold into sterilized banks. To each jar, pour 3 tbsp. vegetable oil and put peas pepper. Soak gelatin in cold boiled water. Prepare the marinade: boil the water with salt and sugar, let it get into 3 minutes. Hot marinade to split gelatin, stirre and add vinegar. Pour vegetables in banks, cover with covers and put sterilize for 20 minutes. Sink.
Salad assorted with patissons
Ingredients:
3 kg of patissons,
500 g of carrots,
500 g onions,
5-6 pcs. Sweet pepper,
5-6 heads (not teeth!) Garlic,
2 tbsp. with a hill salt
1 stack. Sahara,
1 stack. 9% vinegar
1 stack. vegetable oil
1 tbsp. black hammer pepper
2-3 pods of bitter pepper,
1 package seasoning for Korean carrots,
1 bunch of kinse
1 bunch of parsley,
1 bunch of dill.
Cooking:
Patch subssons and carrots Stodita on a ferret for Korean carrots, onions and peppers - half rings. Garlic grind with the press, greenery. Mix all the ingredients and leave for 3 hours. Then mix and fill sterilized banks with lettuce. Blank with covers and put sterilize for 12 minutes. Slide, turn over.
Patchsons stuffed in pumpkin. Small Patchsons cut into half and remove the seed chamber. Cook minor from Kinga Pasternak, Carrots, Parsley, Celery: Finely torn, add chopped onion and put on vegetable oil. Sung wash, mix. You can add some greens. Furnish the patissons, fold them into the cleaned hollow pumpkin and pour the brine (on 1 liter of water - 60 g of salt, 50 g of sugar). Put in the cold place.
Caviar from Patchsonov
Ingredients:
4.5 kg of patissons,
1 kg of carrots,
500 g onions,
500 g tomatoes,
500 g sweet pepper,
70 g of tomato paste,
80 g sugar,
70 g of salt,
70 g 9% vinegar,
vegetable oil.
Cooking:
Prepared Patchsons Cut the straw and put it in a deep saucepan for about an hour to evaporate the liquid. Meanwhile, fry on the vegetable oil onions and carrots until golden color. After the Patchsons hang out, add carrots and onions to them, chopped pepper and tomatoes, salt and sugar and stirring, stirring, approximately 45 minutes. Pour vinegar, mix and spread to banks. Slide, flip, wrap.
Patchsons with cabbage
Ingredients for marinade:
2 l of water,
3 stack. Sahara,
2 stack. 3% vinegar,
2 stack. vegetable oil
4 tbsp. Salt.
Cooking:
White cabbage and patissons clean, cut down her slices and blanch in boiling water for 5 minutes, after which it is possible to immediately lower it into ice water. Put cabbage and patissons into sterilized banks, pour hot marinade and close the polyethylene lid. After cooling, store in the refrigerator.
Snack from patissons and carrots
Ingredients:
3 kg of patissons,
500 g of carrots,
500 g onions,
2 heads of garlic,
1 stack. Sahara,
1 stack. 7% vinegar
1 stack. vegetable oil
3 tbsp. Salt.
Cooking:
Patchsons and carrots Sattail on a large grater, bow cut the half rings. Garlic skip through the press. Connect all ingredients, mix and leave for 2 hours. Then mix and spread over sterilized banks. Put the sterilize for 50 minutes from the moment of boiling. Slide, turn over.
Stew Snack from Patchsonov
Ingredients:
1 kg of patissons (or mixtures of patissons, zucchini and pumpkin),
500 g tomatoes,
200 g of greenery and parsley roots,
200 g onion,
200 ml of water,
Vegetable oil, vinegar, salt - to taste.
Cooking:
Cut vegetables and roots are not too small pieces. Fold in a basin or a deep saucepan, add water and extinguish about 40 minutes from the moment of boiling. Pour vegetable oil, spray, add vinegar and negotiate for another 5 minutes 5. Immediately spread over sterilized banks and sunk.
Salad of patissons with sweet pepper and tomatoes
Ingredients:
2 kg of patissons,
1 kg of sweet pepper,
1 kg of tomatoes,
50 g garlic,
carnation,
cinnamon,
Bay leaf,
black and fragrant peas,
Cherry and currant leaves, 9% vinegar - to taste.
For fill:
1 l of water,
35 g salt,
50 g sugar,
3 g of citric acid.
Cooking:
Finely cut the patissons and sweet pepper, skip the garlic through the press, make tomatoes with circles. To sterilized banks, put spices, on them layers of tomatoes, a mixture of patissons, sweet peppers and garlic. To each liter bank, pour 1 tsp. Vinegar and pour vegetables with hot brine. Put sterilize: 0.5-liter - 25 minutes, 1-liter - 30 minutes. Sink.
Salad of patissons with garlic
Ingredients:
4 kg of patissons,
2 heads of garlic,
100 g salts,
100 g of sugar,
100 g of vegetable oil,
100 g 9% vinegar,
1 bunch of parsley greenery.
Cooking:
Young patissons put on thin plates, garlic also cut very thinly. Add the chopped parsley, salt, sugar, vegetable oil, vinegar, mix and decompose according to sterilized 0.5-liter banks. Put sterilize for 20 minutes. Slide, turn over.
Vegetable assorted with patissons
Ingredients on the 3-Ltric Bank:
½ Patchson,
1 bulb,
4 cloves of garlic,
½ carrots,
1 large thick-walled sweet pepper,
5-7 fine cucumbers,
5-7 Cherry Tomatoes,
1 young zucchini,
10 black pepper peas
2 laurel sheets,
3 buds carnations,
2 tbsp. salts
4 tbsp. Sahara,
½ stack. 5% vinegar.
Cooking:
Patchsons cut down her slices, carrots and zucchini - circles, bulb and sweet pepper cut into 4 parts. At the bottom of sterilized cans, put spices and seasonings, sugar and salt, beautifully position the vegetable assorted vegetable and pour boiling water. Put sterilize for 15 minutes from the moment of boiling. You can add collar cabbage or broccoli inflorescences in this salad, it will be very elegant.
Compote from Patchsonov and Alychi
Ingredients on a 3-liter jar:
1 kg of patissons,
1 kg of Alychi,
2 stack. Sahara.
Cooking:
Purified and sliced \u200b\u200bpatissons decompose on 3-liter banks, filling them from about half, to put alley with a layer of banks on top. Pour sugar, pour boiling water and put banks sterilize for 20 minutes from the moment of boiling. Slide, turn over.
Patchson jam
Ingredients:
1 kg of patissons,
1 kg of sugar,
500 ml of water.
Cooking:
Patchsons rinse, cut, remove the seeds and cut into large pieces. To withstand them in cold water for 5 hours, then leak on the colander. Sushed patissons miss through a meat grinder. Cook the syrup from sugar and water, put the patissons into it, mix and boil until readiness (that is, until the moment when the drop of syrup does not spread over the surface of the plate).
Successful blanks!
Larisa Shufkaykin
On how to prepare patissons for the winter, roast them in a pan or bake in a brass, knows not everyone. Moreover, not everyone knows that such a vegetable exists in general. It should be noted that unofficially patisson is called, which sounds like a "carbquil". And this is not good. After all, this vegetable is one of the varieties of pumpkin ordinary.
As a rule, patissons have small sizes and curly edges. They can be yellow, white and green. Often in the diameter of the patissons reaches 10-15 centimeters. It should be noted that such a vegetable can be prepared in a completely different ways. In the submitted article, you will find the most popular and simple recipes of dishes, in which the freshly washed patisson is direct involved.
How to cook patissons: fried vegetables recipes
As mentioned above, such a vegetable can not only extinguish or bake, but also fry in a frying pan. To do this, we need:
- fresh patissons of small sizes - 2 pcs.;
- sunflower oil (for frying) - about 200 ml;
- wheat flour (for product tax) - 2 pcs.;
- salt small marine, pepper fragrant black - add to taste;
- sour cream is fat - serve to a finished dish.
Preparation of ingredients
Before you cook patissons in a pan, they should be carefully processed. For this, vegetables need to be washed, cut into plates thick up to the 1st centimeter, and then salted, pepper and cut in wheat flour.
Heat treatment
How to prepare patissons fried? To do this, take a conventional frying pan, pour into it a sufficient amount of oil, and then warm up on a strong fire. After a light smoke goes from vegetable fat, you need to put the plates of patissons in the dishes and fry them from two sides before the appearance of a reddish crust. In order for vegetables to lose excessive amounts of sunflower oil, after heat treatment, they are recommended to lay out on a paper napkin and withstand for a few minutes.
Correct feed to the table
What can be prepared from patissons roasted in a pan? As a rule, submorted plates are served to the table with a fatty sour cream. However, experienced cooks argue that snacks are well obtained from such vegetables. To do this, it is necessary to mix several spoons of mayonnaise with grated cheese and garlic, and then put the resulting mass in the fried patisson and fasten the roll with a skewer. Serving such a fragrant and satisfying snack to a festive table is preferably in a cold form.
Preparing a delicious and satisfying dish "Senor Patchsson"
Now you know how to prepare patissons in a frying pan. However, such a vegetable can not be frying, but also bake. So, in order to prepare a delicious and beautiful dinner called "Senor Patchsson", we will need:
- patchsson young - 3 pcs. (for three portions);
- minced beef, pork or mixed - 300 g;
- the bulbs are repressed - 2 small heads;
- merry carrots - 2 pcs.;
- eggplant medium - 1 pc.;
- marinated champignons - 100 g;
- sunflower oil - several large spoons;
- solid cheese - 150 g;
- salt, pepper, fragrant spices - add to taste;
- sourished mayonnaise - on a dessert spoon for each Patchson.
Processing of Patchsonov
So, before making patissons in the oven, fresh vegetables should be thoroughly wash. Next, it is necessary to carefully remove the hat with the help of a sharp and long knife, and then remove the whole pulp with seeds, leaving only dense walls with a thickness of 1.5-centimeters.
Cooking minced
How to cook patissons so that they can be bolded to file for a festive table? For this, such vegetables should be stuffed, and then bake in the oven.
For the preparation of delicious minced meat, we decided to use part of pork and beef. Although you can apply only one grade of a loved meat.
In addition to minced meat, stuffing for patissons contains both vegetables such as bulbs, carrots and eggplants. They should be wellhed well, clean from the peel, and then chop into small cubes and lay out in a preheated frying pan with sunflower oil. It is necessary to fry the ingredients as long as they become slightly golden. Next to vegetables, it is necessary to add mixed minced chips, pickled champignons, sliced \u200b\u200bon thin plates, as well as salt, fragrant spices and peppers. Prepare a stuffing for patissons follows the partial evaporation of moisture.
Formation of dish and its baking
After the patissons are treated, and the filling partially prepare, one can safely begin to directly form a dish. To do this, put the vegetables-pots on the oven, and then lubricate them with a small number of sour cream mayonnaise. Further, in the same container from Patchsonov, it is necessary to put in advance prepared mince. From above it is recommended to abundantly lubricate mayonnaise and sprinkle with grated cheese. At the end of the pots from patissons should be closed with a lid and put in the oven for 60 minutes.
How to present to the dining table?
Now you know how deliciously prepare patissons in the oven. But how to file them to the festive table? For this, baked vegetables are required to neatly remove out of the oven, shifting on flat plates or saucers, and then present guests right in the closed form. In addition to this dish, it is recommended to apply fresh greens and vegetable salad. Bon Appetit!
How to prepare patissons for the winter?
Surprisingly, such vegetables can not be frying, stew or bake, but also harvest for the winter.
Salted patissons are a very tasty snack that will decorate any dining table. To prepare such a workpiece, it is recommended to use only the smallest vegetables. Before directly preserving, they should be thoroughly wash, paying special attention to the ribbed edges.
It is not necessary to clean the skin with young patissions, as it is gentle and soft. However, the frozen is still recommended to cut, making a circle with a diameter of about two centimeters. Before laying the patissons into sterilized banks, they should be mandatory to be subjected to flashes in boiling water for 5-7 minutes. Next, vegetables must be omitted into cold water, in which it is desirable to add several ice cubes.
So, before you cook patissons for the winter in a three-liter bank, we should prepare:
Cooking process
After the blanching of vegetables and sterilization of cans on the bottom of the glass container, it is necessary to put all the spices, including citric acid, and cucumbers. Next, you should half fill the package with patissonchiks, and then put sweet pepper on them, garlic cloves, cherry leaves and currants. From above it is necessary to put the second half of vegetables and sliced \u200b\u200btomatoes. After that, you need to boil drinking water and fill it with a jar. Withstand in such a state of brine, it should be poured into the pan and bring to a boil. In completion of fragrant water, it is necessary to fill in the jar in the same way and quickly roll it with sterilized lids.
After all the actions made, canned patissons should be gently turned over to the bottom and cover with a dense towel. In such a state, the banks are desirable to withstand exactly a day, and then put in a cool place. You can use them only after 1.5-2 months.
Vegetable stew with patissons
How to prepare patissons with meat? To do this, we need:
- potatoes - 2 tubers;
- chicken breasts - 400 g;
- patchson - 1 pc.;
- tomatoes - 2 pcs;
- bulbs - 2 pcs.;
- carrots - 2 pcs.;
- eggplant - 1 pc.;
- cucumbers - 2 pcs.;
- sour cream mayonnaise - 2 big spoons;
- lavra leaflets, salt, pepper and spices - add to taste.
Preparation of ingredients
Before cooking patissons with meat, all vegetables should be treated. They are required to be thoroughly wash, clean from fruits and peel (if necessary), and then cut into large cubes. It is also necessary to cut the peel from chicken breasts, remove the bones and chop them into small pieces.
Formation of dish and heat treatment
To prepare such a rich dinner, you should take a large saucepan, put on her bottom chicken breasts, and then alternately put carrots, onions, eggplants, potatoes, cucumbers, patissons and tomatoes. After that, all ingredients need to be twisted with spices, pour drinking water and add sour cream mayonnaise. By closing the cover, you should wait for the boiling of the broth, and then put fire to the minimum value and extinguish within one hour.
Feed to the table
Now and you know how to prepare patissons. Recipes using such vegetables include completely different ingredients and can be performed both on the stove and in the oven. Moreover, patissoners can be shed and even marine.
Vegetable stew made using embossed pumpkin, should be served to the table in the hot. Additionally, it is desirable to present a fresh white bread, greens, sour cream or tomato paste. Bon Appetit!
Patchson is a vegetable from the Pumpkin family, but it is distinguished by a small size, the fancy shape and light taste of white mushrooms is distinguished, clearly manifested during thermal processing. Patchsons can be boiled, fry, stuff, combine with meat, bird, fish, add to salads and casseroles. And most importantly - food is preparing quickly and always turns out delicious.
How to prepare patissons - simple recipes
The list of dishes from these vegetables is great, but the simplest are considered fried and stewed patissons.
Fried patissons
You will need: 2 patisson, 100 gr. Flour, 2 eggs, vegetable oil - 70 ml. Salt, black pepper, garlic - to taste.
- Wash vegetables, clean, cut the plates.
- Mix in a bowl of eggs, spices, salt. Dry the pieces in the egg mixture, cut in flour, fry to a reddish crust.
Patchsons spread over the portion plates, sprinkle with chopped parsley and - on the table. Do not forget garlic sauce.
Patssone Ragu with vegetables
Cut the three peeled patisson with pieces. In the scenery, fry the chute bulb and carrots, put the patissons, pour the glass of water. Tow 10 minutes, then add 2 tomatoes without skin and cook for another 5 minutes. Space. Serve to meat, chicken, fish tails or as a separate dish with rye bread, smeared oil.
How to prepare patissons - dishwashes with a highlight
If you have time, mood and desire, make stuffed patissons.
Patchsons with filling
Ingredients: Main Patchsons - 5 pieces (take the number of consumers), pork mince - 250 gr., 100 grams. Cottage cheese and cheese, 1 piece of onions and sweet peppers, half a cup of rice. Bread panicing - 1/5 cup, salt - pinch.
- Preheat oven to 180º.
- From pure patissons cut up the tops and remove the seed with a spoon, leaving the pulp on the walls and the bottom. Slide with vegetables with lean oil, stitch the sides for a fork and put on a greased baking tray. Bake 15 minutes.
- Boil rice, mix with roasted vegetables. Add mince, cottage cheese, breadcrumbs. Fill the resulting baked patissons, suck the top of the cheese and enter the oven for a quarter of an hour.
Serve a dish hot on dessert plates, decorated with greens.
Patisson pancakes with sector
For this dish, take: 2 Patchson, 200 gr. Mushrooms, 1 egg, bulb, 2 tbsp. l. Flour and lean oil for frying. Salt, dill - at discretion.
From the Patchsonov, remove the skin, soda the flesh on the grater. Washing and chopped mushrooms fry in a skillet. After 10 minutes, it is also placed on the bulb. Connect the ground mass, egg, mushrooms, greens, flour, spices and sprinkle.
Put the dough with a spoon on a preheated frying pan, fry from two sides to a golden color. Serve immediately with ketchup or sour cream.
How to cook patissons - children's dishes
Are you tired of persuading a child to eat a spoonful for dad, mom and the closest relatives? Cook the baby a thick soup from the patissons and the problem will leave.
Soup with croutons
You will need only - at 300 gr. Patch subsson, halves of bulbs and carrots, 1 potatoes, cream 10% - a glass. Salt - a little bit, a spoonful of crouthing.
Clean vegetables cut in arbitrary shape, fold into the pan, pour chicken broth. Boil 20 minutes, then disconnect the plate, remove the thick and take it in the blender. Put back to the fire, enter the cream, salt, warm the minute three. The soup is ready, you don't need to call the baby, it has long been spinning in the kitchen, running on a gentle and delicious smell.
Casserole
Take: Gracker Hercules, 150 gr. Patchsonov, one apple and egg, 50 gr. Sugar, half a glass of milk and flour.
Hercules weld on the water, put in porridge sliced \u200b\u200bapple and patissons, flour, sugar, milk. Stir. Put in a lubricated shape and bake 35 minutes in the oven at 200º. Before feeding, cut the pieces, pour sour cream or fruit kisel.
It would seem that such a simple vegetable, and what original eats of it are obtained! Prepare patissons using our recipes or inventing your own, change the ingredients, experiment with spices, sauces, refueling and treat with new dishes of your loved ones and friends.
Patchson is a variety of pumpkin. The options for its preparation set is a versatile vegetable that can be frying, cooking, stew, saline, marine. Their patissons prepare stew, caviar and casserole, they are stuffed with croups and meat, and also used in soups and salads.
This vegetable is low-caloriene - 100 grams contain only 19 kilocalories, so the dishes from it can be included in the diet of people sitting on a diet. Patchsons are easily absorbed even by a child organism, and are characterized by a high content of minerals and vitamins.
Stuffing is one of the most popular options for cooking this vegetable. The filling can be the most diverse - Patchson highly emphasizes the taste of vegetable fillings, and also perfectly combined with meat. For stuffing it is better to choose young solid fruits.
| Name: | Stuffed patissons | |
| Date added: | 06.11.2015 | |
| Time for preparing: | 1 h | |
| Portions from the recipe: | 6 | |
| Rating: | (1
, Wed. 5.00
out of 5) |
Recipe stuffed patisson
Patchsons wash, cut up the tops, clean the spoon from the pulp and seeds. Oil from dried tomatoes merge and misses them fruits outside and from the inside. Drier tomatoes are finely chopping, add to beega mince and mix. Cheese finely cut, add to minced me, mix thoroughly. The resulting mass to be presented, add red and black pepper to taste. 
Pick the ingredients for stuffed patissons on your taste of patissons to fit the finished mixture and put on a baking sheet, tightly cover each foil vegetable. In the oven, heated to 170 degrees, put a baking sheet with vegetables and bake 50 minutes. Then remove the foil and keep in the oven for another 5 minutes. Finished patissons feed with sour cream.
Patchson recipe stuffed with turkey
Stuffed patissons will help you diversify any festive table. The dish is obtained unusual and beautiful in the design - small fruits serve as excellent "dishes" for baking. Patchson, stuffed with turkey and buckwheat, is excellent for dietary food, as it includes only useful and low-calorie ingredients.
| Name: | Patchsons with buckwheat and turkey | |
| Date added: | 06.11.2015 | |
| Time for preparing: | 1 h 10 min. | |
| Portions from the recipe: | 4 | |
| Rating: | (1
, Wed. 5.00
out of 5) |
Sweet, add pepper. Patchsons lubricate outside and inside olive oil, replete with a cooked mixture. Stay on the baking sheet and cover every Patchson Foil. In the oven, preheated to 200 degrees, put a baking sheet with stuffed vegetables. Bake 50 minutes, watch foil, turn off the oven and leave for another 5 minutes. Serve hot.
Recipe of baked patissons with sauce
The delicate fruits of patissons with a slightly bitter pulp are well combined with greens and garlic. Baked patisson with garlic sauce and basil will be the perfect light side dish for any meat dish - whether meat on the grill, baked meat rolls or roast.
| Name: | Baked patissons | |
| Date added: | 06.11.2015 | |
| Time for preparing: | 40 min. | |
| Portions from the recipe: | 6 | |
| Rating: | (1
, Wed. 5.00
out of 5) |
Patchson's slices lay on the baking sheet, lubricate with olive oil. Pretten to put in the oven preheated to 220 degrees and bake 35 minutes. Ready Patsson decompose on a dish and pour garlic sauce with a basil. Serve as a garnish in warm or chilled form.
Recipe for fried patissons
Neutral taste of patissons allows them to be used in a variety of recipes. These vegetables are an ideal basis, as they absorb the fragrance of spices and other products well. Fried patissons can be served as a side dish to dishes from meat, as well as a full-fledged self-dish on a daily or festive table.
| Name: | Fried patissons | |
| Date added: | 06.11.2015 | |
| Time for preparing: | 30 minutes. | |
| Portions from the recipe: | 4 | |
| Rating: | (1
, Wed. 5.00
out of 5) |
Pour a parsley, drive two eggs, save, pepper and mix. Beat one chicken egg in a separate dish. Fascinated patissons lubricate a mixture of cheese and greens, combine them two mug, cut into flour and dip in a whipped egg. Fry in a frying pan with vegetable oil from two sides to the formation of a ruddy crust.
In a separate container, mix patissons, potatoes and crushed eggs. Add to the mixture of green polka dots, pre-drained from the jar of liquid. Finely to chop the green of parsley, dill and feathers of green onions, add to salad. Salt, pepper, fill with olive oil and mix.
Yekaterinburg: "We think they brought the muffler"
Penalty for the lack of insurance of CTP: Important features and innovations of this year
Punishment for violation of traffic rules when overtaking under the sign "Obgon is prohibited
For the absence of which icons on the rear window will be fined and why?
Electronic PTS - new guarantees for drivers of the car's TCP from July 1