Greek Vegetable Stew

10m
Prep Time
42m
Cook Time
52m
Ready In


"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 is 7 servings

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.

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