American frying Pan

American taste and aroma, although made at home with your own hands! I specifically give in the recipe the norm of products per person, because in fact it allows you to cook for a company of any size, just recalculate according to the number of potential consumers. A good dish for the upcoming party - it does not have to be served with fervor, with heat, you can let it stand and warm up. Don't ask me why such a name (maybe because almost all the ingredients that go in there come from America?). I got acquainted with this dish in Germany, and for some reason it is called that way there. It is absolutely not a fact that such a combination is prepared in America, and if it is prepared, it is almost guaranteed that it is called something else there.

Magnago

The author of the recipe

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Composition / ingredients

Servings:

Potatoes (if you make it out of a young one, as in the photo, then you don't need to clean it, otherwise, of course, clean it)

Zucchini (we are talking about young zucchini, if a large zucchini is used, then I think 150 grams)

0.5

Carrots (3 young carrots, or 1-2 adults (depending on size))

Paprika

0.5

Corn (3 ears of fresh young corn, if there is nowhere to get it, then do not take canned (tried, sour, tasteless), but take better normal grains from a jar, 100 grams)

Chili pepper (I'll be honest, I can't stand fresh chili myself, so I put it in for a photo, and then put it away. according to the recipe, but based on my experience, you can safely replace it with dry ground red)

0.1

Vegetable oil (oil consumption strongly depends on the quality of vegetables and on how many people you cook for (it turns out to be more profitable for more))

Salt

to taste

Parsley (I used cilantro, but the recipe should be parsley)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 21 % 5 g

Carbohydrates 67 % 16 g

118 kcal

GI: 27 / 0 / 73

Cooking method

Cooking time: 40 min

Cut potatoes into slices (like orange slices). Peel the carrots, cut them and zucchini lengthwise, paprika - in large wedges. To make the dish look beautiful, the pieces must be proportionate. Heat a frying pan over high heat, pour in the oil and fry all the vegetables SEPARATELY until golden brown, and the potatoes (where the fire will have to be reset) - until soft. This feature of cooking allows you to use it for a large company - in fact, you fry several pans, and then you can mix it in a larger container. Mix and season the finished fried vegetables. You can serve it right away, but this dish will only benefit if you let it stand for as long as it needs before the party starts, and warm it up before serving.

Caloric content of the products possible in the composition of the dish

Ripe potatoes - 80 kcal/100g
Baked potatoes - 70 kcal/100g
Mashed potatoes - 380 kcal/100g
Boiled potatoes - 82 kcal/100g
Potatoes in uniform - 74 kcal/100g
Fried potatoes - 192 kcal/100g
Zucchini - 23 kcal/100g
Field corn, raw, dried - 348 kcal/100g
Sweet yellow raw field corn - 96 kcal/100g
Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
Field corn boiled on the cob - 91 kcal/100g
Germ-free raw fortified corn grits - 362 kcal/100g
Corn grits without germ, raw, not fortified - 362 kcal/100g
Corn - 119 kcal/100g
Carrots - 33 kcal/100g
Dried carrots - 275 kcal/100g
Boiled carrots - 25 kcal/100g
Parsley greens - 45 kcal/100g
Vegetable oil - 873 kcal/100g
Salt - 0 kcal/100g
Paprika - 289 kcal/100g
Chili pepper - 40 kcal/100g

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Related and additional categories:

teaspoon		5 ml
dessert spoon		10 ml
tablespoon		20 ml
glass		200 ml