Greek Vegetable Stew

Submitted by Chocolatl

"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."

 

• Ready In: 52mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 2⁄3 cup olive oil, divided
• 1 cup coarsely chopped onion
• 1 fennel bulb, trimmed, quartered, and thinly sliced
• 1 lb potato, cut in 1 1/2-inch cubes
• 2 lbs fresh green peas
• 2 cups water, divided
• 3 carrots, peeled and sliced
• 1 teaspoon fennel seed, crushed
• salt and pepper
• 1⁄3 cup fresh lemon juice
• 1⁄2 cup chopped fresh dill, divided

directions

1. Heat 1/3 cup oil in a Dutch oven.
2. Add onions and saute over medium heat for 2 minutes.
3. Add fennel bulb and saute for 5 minutes, or until soft.
4. Add potatoes and saute for 4 minutes more.
5. Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
6. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
7. Add remaining water, lemon juice, remaining oil and 1/4 cup dill.
8. Stir well.
9. Simmer for 10 minutes more, or until vegetables are tender.
10. Sprinkle with remaining dill.
11. Serve warm or at room temperature.