Légumes farcis
ingredients
- 2 potatoes (medium size) - 4 carrots - 2 onions - 2 tomatoes - 4 zucchini - one or two peppers.
- Spices: salt, cumin, ground red pepper and a little pepper.
- A grated tomato, parsley, a glass of oil (cooking oil half and half olive oil) and two cloves of garlic grated.
- Half a pound of spiced minced meat mixed with half a glass of boiled rice (optional).
stages
With a special knife for potatoes, scoop out the middle of the potato, zucchini and onions. Seed the tomatoes after having halved. Cut carrots in half lengthwise and remove their wood.
- Cut hat pepper and leave aside. Remove the seeds from the pepper.
- Farcez vegetables with minced meat (with rice). Replace the cap after pepper stuffed.
- In a bowl, mix the grated tomato with spices, oil, garlic, parsley and a glass of water.
- Place stuffed in a baking dish or a vegetable tagine. Sprinkle with tomato sauce you prepared earlier.
- Bake for half an hour at an average temperature.
- If you use the tagine at the end of cooking, place on a flat enamel or stainless steel and put on the ashes of fire (to broil vegetables).
- 2 potatoes (medium size) - 4 carrots - 2 onions - 2 tomatoes - 4 zucchini - one or two peppers.
- Spices: salt, cumin, ground red pepper and a little pepper.
- A grated tomato, parsley, a glass of oil (cooking oil half and half olive oil) and two cloves of garlic grated.
- Half a pound of spiced minced meat mixed with half a glass of boiled rice (optional).
stages
With a special knife for potatoes, scoop out the middle of the potato, zucchini and onions. Seed the tomatoes after having halved. Cut carrots in half lengthwise and remove their wood.
- Cut hat pepper and leave aside. Remove the seeds from the pepper.
- Farcez vegetables with minced meat (with rice). Replace the cap after pepper stuffed.
- In a bowl, mix the grated tomato with spices, oil, garlic, parsley and a glass of water.
- Place stuffed in a baking dish or a vegetable tagine. Sprinkle with tomato sauce you prepared earlier.
- Bake for half an hour at an average temperature.
- If you use the tagine at the end of cooking, place on a flat enamel or stainless steel and put on the ashes of fire (to broil vegetables).
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