Today I want to offer a simple and easy recipe of pickle. You can cook it in broth and as a vegetable option on the water.
|Cooking time 30 minutes||Number of servings 4|
Prepare the required products. Broth (or water) bring to a boil.
Potatoes wash, peel and cut into small cubes. Add to boiling broth. Cook for 15 minutes.
Onion peel and cut into small dice.
Carrots wash, peel and cut into thin slices.
Cucumbers cut into small cubes and stew on a heated with oil the pan, adding a little broth, about 5 minutes.
In skillet, heat vegetable oil, add the onion and sauté for 5 minutes, stirring occasionally. Add carrots and cook for another 5 minutes.
With canned corn, drain the marinade. In a pan, add corn, sauteed vegetables, Bay leaf, sweet pepper and cucumbers. Cook for 5 minutes.
Add MAGGI® dressing for the Pickle and cook for 5-7 minutes. Salt and pepper to taste.
Pickle serve with sour cream, sprinkle with herbs.