These stuffed onion "pots" - it is a separate dish for lovers of vegetables or a great side dish to the original meat dishes. Cook onion stuffed "pots" is not difficult, but it turns out not only nourishing, tasty, but also the original!
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These stuffed onion "pots" - it is a separate dish for lovers of vegetables or a great side dish to the original meat dishes. Cook onion stuffed "pots" is not difficult, but it turns out not only nourishing, tasty, but also the original!These stuffed onion "pots" - it is a separate dish for lovers of vegetables or a great side dish to the original meat dishes. Cook onion stuffed "pots" is not difficult, but it turns out not only nourishing, tasty, but also the original!These stuffed onion "pots" - it is a separate dish for lovers of vegetables or a great side dish to the original meat dishes. Cook onion stuffed "pots" is not difficult, but it turns out not only nourishing, tasty, but also the original!

4 large onions
1 carrot
150g leeks
100 g of kernels hazelnuts
2 tbsp. l. millet grains
1/2 Art. vegetable broth
Vegetable oil for frying
Salt and black pepper
thyme, nutmeg to taste

Preparation:

We need to cut the onions and trim the upper third of the base and the middle of a take out. Onion "pots" bake in the oven for 15 minutes at 180 degrees C.

Boil until half millet, recline on a sieve. Carrots, leeks and onions finely chopped midway and fry in vegetable oil.

In a pan pour in the broth, leave the lid on for 20 minutes, then add to the same wheat and a little put out.

Nuts chop, add to the millet with vegetables and season with spices. Fill the onion "pots" stuffed and put on a baking sheet lined with foil. Bake in preheated to 180-200 ° C oven for 15 minutes.

Served hot with sour cream or tomato sauce.

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