Greek Vegetable Stew

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READY IN: 52mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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