Greek Vegetable Stew
Recipe: #18868
May 06, 2015
Categories: Side Dishes, Greek, Bisquick, One-Pot Meal, Gluten-Free, Kosher, Low Cholesterol, No Eggs Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"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."
Ingredients
Nutritional
- 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
Step 1
Heat 1/3 cup oil in a Dutch oven.
Step 2
Add onions and saute over medium heat for 2 minutes.
Step 3
Add fennel bulb and saute for 5 minutes, or until soft.
Step 4
Add potatoes and saute for 4 minutes more.
Step 5
Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
Step 6
Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
Step 7
Add remaining water, lemon juice, remaining oil and 1/4 cup dill.
Step 8
Stir well.
Step 9
Simmer for 10 minutes more, or until vegetables are tender.
Step 10
Sprinkle with remaining dill.
Step 11
Serve warm or at room temperature.
Tips
No special items needed.