Vegetarian Dolma with Vegetables
Adherents of a strict vegetarian diet, or vegans, abstain from not only the meat of slaughtered animals and fish, but also animal products such as milk and eggs. Some vegans don't even eat...
Ingredients · Servings 4
- Preserved grape leaves
- Potato
- Green onions
- Salt
- Onions
- Fresh mint
- Lemon
- Carrot
- Olive oil
Method · 1 h
- Peel the potatoes and boil until tender, 20 minutes. Meanwhile, rinse the grape leaves and place them in hot water for 5 minutes, then dry. Peel and finely chop the onion and carrot. Wash the green onion and mint. Thinly slice the green onion, separate the mint leaves and chop finely. Grate the zest from the lemon and squeeze the juice from the pulp.
- Heat 2 tablespoons of olive oil in a frying pan and sauté the onion and carrot for 6 minutes. Add the green onions and mint, stir, and immediately remove from heat.
- Drain the potatoes, add the remaining butter, salt, and pepper. Mash into a coarse puree.
- Combine the sautéed vegetables and herbs with the mashed potatoes. Add 1 tablespoon of lemon zest and juice. Taste and add salt if needed.
- Place 4 grape leaves in the bottom of a shallow saucepan, covering the bottom completely. Place the remaining leaves, shiny side up, on a work surface. Divide the prepared filling among them.
- Roll the leaves into a packet and pack them tightly into a saucepan. Add 1 cup of hot water. Cover with a lid slightly smaller than the saucepan or a plate and simmer over low heat for 40 minutes.
Ovo-lacto vegetarians don't rely solely on meat and fish, nor do they abstain from milk and eggs. The menu for ovo-lacto vegetarians is the most varied. They can prepare creamy soups, seasoned with...