GREEK VEGETABLE STEW
Adapted from The Foods of the Greek Islands. Posted for ZWT6. Frozen peas may be substituted for fresh. Fava beans or green beans may also be substituted for the peas.
Provided by Chocolatl
Categories Stew
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/3 cup oil in a Dutch oven.
- Add onions and saute over medium heat for 2 minutes.
- Add fennel bulb and saute for 5 minutes, or until soft.
- Add potatoes and saute for 4 minutes more.
- Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
- Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
- Add remaining water, lemon juice, remaining oil and 1/4 cup dill.
- Stir well.
- Simmer for 10 minutes more, or until vegetables are tender.
- Sprinkle with remaining dill.
- Serve warm or at room temperature.
Nutrition Facts : Calories 434.1, Fat 24.9, SaturatedFat 3.5, Sodium 57.2, Carbohydrate 45, Fiber 12, Sugar 12.1, Protein 10.9
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