Ghivetch Recipe
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Category: |
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Ingredients: |
Ingredients: 1 stick unsalted butter
1 C sunflower or corn oil
4 medium onions, cut into 1/8 inch slices
1 lb acorn squach, peeled, seeded and cubed
2 medium zucchini, sliced
5 medium potatoes, peeled and cubed
4 medium carrots, peeled and sliced
2 lb eggplant, cubed
1/4 lb string beans, trimmed and cut into 2-inch pieces
1 large green bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
1 small white or green cabbage, shredded
1 small cauliflower, broken into florests
1 lb fresh lima beans, shelled
1 medium parsnip, peeled and diced
1 medium celery root, peeled and cubed
3 leeks, white and light green parts only, rinsed well and sliced
1/2 lb okra, thickly sliced
5 large tomatoes, peeled, seeded and coarsely chopped
1/2 C flat leaf parsley
1 T coarsely chopped garlic
1 C sour grapes or 2 greengage or other sour plums, pitted and chopped
1 T chopped fresh dill
2 tsp salt
1/2 tsp freshly ground black pepper, plus more to taste
1 tsp sweet paprika
1/4 tsp hot paprika (optional)
2 C hot beef stock or water, if needed
Sour cream or yogurt, for serving
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Directions: |
Directions:1. Preheat oven to 350 degrees. Melt 4 T butter along with 1/2 C oil in a large lidded flameproof casserole or Dutch oven over medium heat. Add onions, decrease heat to low, and saute until golden, about 7 minutes.
2. Add remaining vegetables, parsley, garlic, sour grapes, dill, 1 tsp salt, pepper, sweet paprika and hot paprika, if using, to pot with onions. Stir to evenly distribute ingredients.
3. Melt remaining butter with remaining oil in a small saucepan over low heat. Stir melted butter and oil into evgetable misture. Add remaining salt and a dash of pepper. Cover casserole and bring to a boil over high heat. Continue to boil gently until liquid begins to accumulate at the bottom of the casserole, about 10 minutes..
4. Transfer casserole to oven and bake until vegetables are tender but not mushy and most of liquid has evaporated, 1-1 1/2 hours. Stir vegetables several times as they bake, adding a little stock or water as necessary to keep vegetables from burning. The final texture should be juicy but not runny. Remove casserole from oven and let vegetables rest about 20 minutes before serving.
5. Adjust seasoning as necessary, adding more salt and/or pepper. Serve stew hot, chilled or at room temperature, with a dollop of sour cream, if you like. (Stew will keep, tightly covered, in refrigerator, up to 6 days.) |
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