Greek Vegetable Stew
May 06, 2015
"Adapted from The Foods of the Greek Islands. Frozen peas may be substituted for fresh. Fava beans or green beans may also be substituted for the peas."
Original recipe yields 7 servings
- Serving Size: 1 (462.5 g)
- Calories 389.7
- Total Fat - 25.2 g
- Saturated Fat - 3.5 g
- Cholesterol - 0 mg
- Sodium - 74.7 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 8 g
- Sugars - 7.9 g
- Protein - 7.6 g
- Calcium - 84.2 mg
- Iron - 2.6 mg
- Vitamin C - 23.5 mg
- Thiamin - 0.2 mg
Step by Step Method
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.
Simmer for 10 minutes more, or until vegetables are tender.
Sprinkle with remaining dill.
Serve warm or at room temperature.
Tips & Variations
No special items needed.
Tags : Main Dish Side Dishes