{"id":69983,"date":"2025-12-03T22:01:41","date_gmt":"2025-12-03T22:01:41","guid":{"rendered":"https:\/\/travelshelper.com\/?p=69983"},"modified":"2026-02-28T14:58:34","modified_gmt":"2026-02-28T14:58:34","slug":"%ec%82%b6%ec%9d%80-%ec%b1%84%ec%86%8c","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ko\/world-of-food\/croatia-national-food\/povrce-na-leso\/","title":{"rendered":"\uc0b6\uc740 \uc57c\ucc44 - \uac04\ub2e8\ud55c \ud06c\ub85c\uc544\ud2f0\uc544\uc2dd \uc0b6\uc740 \uc57c\ucc44"},"content":{"rendered":"\t\t
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Povr\u0107e na le\u0161o (meaning \u201cvegetables in broth<\/em>\u201d or \u201cboiled\u201d) is the embodiment of simplicity in Croatian cooking. This humble dish comes from the Dalmatian coast and other regions, where fresh produce is plentiful and straightforward preparation is cherished. Essentially a plate of mixed vegetables cooked in seasoned water, it showcases each ingredient\u2019s natural taste without heavy sauces or complex spice blends. The beauty of povr\u0107e na le\u0161o<\/em> lies in its restraint: carrots, potatoes, cauliflower, peas, and other vegetables are simmered just long enough to soften, then drained and dressed with nothing more than a drizzle of golden olive oil and a pinch of salt.<\/p>

This technique is beloved because it is both comforting and healthful. In Dalmatia, such boiled vegetable platters often accompany grilled fish, broiled meats, or cured seafood, absorbing the simplicity and purity of the Mediterranean table. Each vegetable \u2013 perhaps carrots diced into vibrant rounds, broccoli broken into florets, chunks of potato and beet, a handful of green peas \u2013 contributes color, texture, and gentle sweetness or earthiness. Boiled in lightly salted water, they retain nutrients and a tender bite. A final splash of olive oil (sometimes garlic-infused oil) imparts smooth richness and subtle fruitiness, making the dish feel indulgent without being heavy.<\/p>

What makes povr\u0107e na le\u0161o<\/em> special is its flexibility. It can be a weeknight staple, a side at a festive meal, or a base for other recipes. The selection of vegetables varies by season and region: in spring, you might include fresh string beans or young beets; in autumn, turnips, squash or cabbage. But the method remains constant: clean, chop, boil, and dress. This universality is why Croatians liken it to \u201ccomfort food\u201d: it\u2019s ever-present yet never boring. On a rustic Dalmatian table, it might share space with salted anchovies, oven-roasted peppers, or a thick bean stew (\u010dobanac<\/em>), providing a light counterpoint to richer dishes. The lightness and ease of povr\u0107e na le\u0161o<\/em> echo Croatia\u2019s culinary principle that great flavor needs no more than quality ingredients and simple care.<\/p>

In texture and taste, Povr\u0107e na le\u0161o is gentle. The vegetables should not be mushy but tender enough to easily pierce with a fork. The modest seasoning \u2013 salt in the water and the finishing oil \u2013 reveals each vegetable\u2019s character: sweet carrot, tender potato, bitter broccoli, nutty cauliflower. Sometimes, a crushed garlic clove is left in the pot as the veggies cook, infusing a whisper of garlicky aroma. Before serving, some cooks toss freshly chopped parsley or a shower of paprika on top. Each bite is wholesome and hearty, like eating the garden itself.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Povr\u0107e na le\u0161o (Croatian Boiled Vegetables Recipe)<\/h2>Recipe by Travel S Helper<\/span>Course: Side<\/mark><\/span>Cuisine: Croatian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

145<\/p>kcal<\/span><\/div><\/div><\/div>

Povr\u0107e na le\u0161o presents a collection of seasonal vegetables\u2014potatoes, carrots, zucchini, green beans, and cauliflower\u2014simmered in salted water until just tender. The cooked vegetables are drained, arranged on a warm serving platter, and dressed generously with high-quality extra-virgin olive oil and coarse sea salt. A scattering of fresh parsley and a grinding of black pepper complete the presentation. The result is a clean-tasting, nutritionally rich side dish that pairs seamlessly with grilled fish, roasted meats, or cured preparations. This recipe yields six servings and stores well for reheating the following day, making it suitable for meal preparation and family-style entertaining.<\/p>

Ingredients<\/h3>
  • Main Vegetables<\/strong><\/li>
  • <\/span>

    450 g (1 lb) waxy potatoes<\/strong>\u00a0\u2014 Varieties such as Yukon Gold or fingerling hold their shape during boiling; starchy potatoes break apart too easily.<\/p><\/span><\/div><\/li>

  • <\/span>

    300 g (10 oz) carrots<\/strong>\u00a0\u2014 Select firm, medium-sized carrots; older carrots may require slightly longer cooking.<\/p><\/span><\/div><\/li>

  • <\/span>

    250 g (9 oz) zucchini<\/strong>\u00a0\u2014 Choose smaller zucchini with fewer seeds for better texture and less water content.<\/p>

    \u00a0<\/p><\/span><\/div><\/li>

  • <\/span>

    200 g (7 oz) green beans<\/strong>\u00a0\u2014 Fresh beans are preferred; trim both ends before cooking.<\/p>

    \u00a0<\/p><\/span><\/div><\/li>

  • <\/span>

    250 g (9 oz) cauliflower florets<\/strong>\u00a0\u2014 Cut into uniform pieces approximately 4 cm (1.5 inches) for consistent cooking.<\/p>

    \u00a0<\/p><\/span><\/div><\/li>

  • <\/span>

    1 medium yellow onion, peeled and quartered<\/strong>\u00a0\u2014 The onion adds subtle sweetness to the cooking water and serves as an edible component.<\/p><\/span><\/div><\/li>

  • Cooking Liquid and Seasoning<\/strong><\/li>
  • <\/span>

    3 liters (about 3 quarts) water<\/strong>\u00a0\u2014 Enough to fully submerge all vegetables.<\/p>

    \u00a0<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons coarse sea salt<\/strong>\u00a0\u2014 For the cooking water; this seasons the vegetables from within.<\/p>

    \u00a0<\/p><\/span><\/div><\/li>

  • <\/span>

    2 bay leaves<\/strong>\u00a0\u2014 Imparts a mild herbal note during simmering.<\/p>

    \u00a0<\/p><\/span><\/div><\/li>

  • <\/span>

    4 whole black peppercorns<\/strong>\u00a0\u2014 Optional; adds a hint of warmth to the broth.<\/p><\/span><\/div><\/li>

  • Finishing<\/strong><\/li>
  • <\/span>

    80 ml (\u2153 cup) extra-virgin olive oil<\/strong>\u00a0\u2014 Use the finest quality available; Croatian olive oils from Istria or Dalmatia are ideal but any high-quality oil will work.<\/p><\/span><\/div><\/li>

  • <\/span>

    Flaky sea salt, to taste<\/strong>\u00a0\u2014 For finishing; fleur de sel or Maldon salt provides pleasant texture.<\/p><\/span><\/div><\/li>

  • <\/span>

    Freshly ground black pepper<\/strong>\u00a0\u2014 Adds subtle heat and visual contrast.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tablespoons fresh flat-leaf parsley, finely chopped<\/strong>\u00a0\u2014 Brightens the finished dish with color and freshness.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 clove garlic, minced (optional)<\/strong>\u00a0\u2014 Traditional in some coastal households; can be omitted.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tablespoon lemon juice (optional)<\/strong>\u00a0\u2014 Adds brightness; particularly nice when serving alongside fish.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preparation Phase<\/strong><\/li>

    • Step 1 \u2014 Prepare the vegetables (10 minutes)<\/strong>
      Scrub potatoes and cut into 5 cm (2-inch) chunks, leaving skins on if desired. Peel carrots and slice into 2 cm (\u00be-inch) rounds. Trim zucchini ends and cut into half-moons approximately 2 cm thick. Snap or trim green bean ends. Break cauliflower into uniform florets.<\/p><\/li>

    • Step 2 \u2014 Organize by cooking time (3 minutes)<\/strong>
      Arrange vegetables in separate piles or bowls according to their required cooking duration. Potatoes and carrots require the longest time; zucchini and green beans need the shortest.<\/p><\/li>

    • Cooking Phase<\/strong><\/li>

    • Step 3 \u2014 Bring water to a boil (8 minutes)<\/strong>
      Fill a large pot with 3 liters of water. Add coarse sea salt, bay leaves, and peppercorns. Set over high heat and bring to a rolling boil.<\/p><\/li>

    • Step 4 \u2014 Add potatoes and carrots (15 minutes)<\/strong>
      Lower potatoes and quartered onion into the boiling water. Cook for 5 minutes. Add carrots and continue cooking for an additional 10 minutes, maintaining a steady simmer.<\/p><\/li>

    • Step 5 \u2014 Add cauliflower (5 minutes)<\/strong>
      Add cauliflower florets to the pot. Return to a simmer and cook for 5 minutes, until cauliflower begins to soften but remains slightly firm.<\/p><\/li>

    • Step 6 \u2014 Add green beans and zucchini (5 minutes)<\/strong>
      Add green beans and zucchini slices during the final 5 minutes of cooking. The vegetables should be tender when pierced with a knife but not mushy.<\/p><\/li>

    • Step 7 \u2014 Test for doneness (2 minutes)<\/strong>
      Pierce the largest potato chunk with a thin knife; it should slide in with gentle resistance. Check a carrot round and a cauliflower floret. If any vegetable feels firm in the center, continue cooking for 2\u20133 minutes.<\/p><\/li>

    • Finishing Phase<\/strong><\/li>

    • Step 8 \u2014 Drain the vegetables (2 minutes)<\/strong>
      Set a large colander in the sink. Carefully pour the pot contents through the colander. Allow vegetables to drain for 30 seconds; shake gently to release excess water. Reserve 250 ml (1 cup) of cooking liquid if desired for reheating.<\/p><\/li>

    • Step 9 \u2014 Transfer to serving platter (2 minutes)<\/strong>
      Arrange drained vegetables on a large, warmed serving platter. Distribute them evenly, with potatoes and carrots toward the center and more delicate vegetables around the edges.<\/p><\/li>

    • Step 10 \u2014 Dress with olive oil (1 minute)<\/strong>
      Drizzle extra-virgin olive oil generously over the warm vegetables. The oil should pool slightly in the platter's wells; this is traditional and encouraged.<\/p><\/li>

    • Step 11 \u2014 Season and garnish (1 minute)<\/strong>
      Sprinkle flaky sea salt across the vegetables. Add several grinds of black pepper. Scatter chopped parsley over the top. If using, add minced garlic and lemon juice, tossing gently to distribute.<\/p><\/li>

    • Step 12 \u2014 Serve immediately<\/strong>
      Bring the platter to the table while the vegetables remain warm. Provide serving spoons and encourage diners to spoon the pooled olive oil over their portions.<\/p><\/li><\/ul><\/div>

        <\/ul><\/div>