Vegetable Stroganoff
This creamy Vegetable Stroganoff, topped with aromatic herbs and delicate spices, will definitely whet your appetite.
Chef Vicky Ratnani's Vegetable Stroganoff recipe
Serves

- 1

Cooking Time

-5 Mins

Type

- main course

Difficulty

- Easy

Preparation Time

- 10 Mins

INGREDIENTS

  • 6 garlic cloves
  • ½ zucchini
  • ½ yellow squash
  • 1 baby corn
  • red bell pepper
  • ½ cup broccoli florets
  • ½ cup mushrooms
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 10 shallots
  • salt
  • Cracked black pepper
  • 1 tsp paprika powder
  • 2 tsp mustard paste
  • 2 tbsp tomato puree
  • 2 tsp Worcestershire sauce
  • ½ cup cream
  • 2 tbsp vegetable stock
  • water
  • 250 gm fettuccini
  • A few parsley sprigs
  • 1 tbsp butter
  • Beetroot boiled and juliennes
  • parsley

HOW TO PREPARE VEGETABLE STROGANOFF

  1. 1

    Saute in a pan butter, olive oil, onion shallots, chopped garlic cloves, chopped vegetables and mushrooms.
  2. 2

    Add salt, cracked black pepper, paprika powder, mustard paste, tomato puree, Worcestershire sauce, fresh cream, vegetable stock, chopped parsley and mix well.
  3. 3

    In a pan, boil water as required.
  4. 4

    Add salt fettuccini noodles and cook for 4 to 6 minutes.
  5. 5

    Strain the noodles, add butter, chopped parsley, lemon juice and mix well.
  6. 6

    In a serving plate, add lemon noodles and vegetable stroganoff.
  7. 7

    Garnish with chopped beetroot and parsley.

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