Many people mistakenly believe that raw vegetables are the best source of vitamins and minerals. Sometimes, however, with vegetables subjected to culinary processing (cooking, baking, stewing), the valuable substances in them can become much easier to digest. That is why we should not avoid eating stewed vegetables.
Raw vegetables are easy to stew, are also good for the stomach and retain a large amount of vitamins and nutrients. Heat treatment on low heat allows them to preserve their appetizing aromas to a large extent.
As we have already said, cooking vegetables is easy. They can be fried for a short time, then a little warm water or broth can be added to them, so that it covers half of the vegetables and then continue the cooking process over low heat under a lid.
You can stew the vegetables without frying them beforehand. In order to do this, put them in a deeper pot with a thick bottom, pour a little water, add fat and cook them over low heat under a lid.
This way you can prepare stewed beans, stewed peas, as well as stewed potatoes.