AICR Gevetch - Romanian Vegetable Stew

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AICR Gevetch - Romanian Vegetable Stew

1/2 Spanish onion, diced (1 cup)

1 large garlic clove, chopped

1 medium white skinned boiling potato, peeled and cut in 1-inch pieces

(1 1/4 cups)

1 medium sweet potato (8 oz.), peeled, halved and cut in 1-inch pieces

1/4 medium head green cabbage (6 oz.), cut in 1-inch pieces (1 1/2

cups)

3 oz. white mushrooms, halved

1 bay leaf

2 medium carrots, cut in 1-inch pieces (1 cup)

1 medium celery rib, cut in 1-inch slices (3/4 cup)

1 medium green bell pepper, cut in 1-inch pieces (1 cup)

1/2 medium cauliflower, cut in large florets (about 12-13 florets or 1

1/4 lb.)

1/2 small eggplant, peeled and cut in 1-inch cubes (3 cups)

1 1/4 cups shelled fresh lima beans or frozen limas (not baby limas)

1/4 cup coarsely chopped flatleaf parsley

4 oz. fresh green beans, trimmed

2 medium tomatoes, seeded and coarsely chopped (2 cups)

1 cup tomato juice

1 Tbsp. tomato paste

1 tsp. paprika

1/2 tsp. dried oregano

Salt and freshly ground black pepper to taste

 

 

 

 

 

In large Dutch oven, layer vegetables and seasonings in the following

order: onion, garlic, white potato, sweet potato, cabbage, mushrooms,

bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima

beans, parsley, green beans andtomatoes.

 

Dissolve tomato paste and paprika in tomato juice. Stir in oregano.

Pour over vegetables.

 

Cover and bring liquid to boil over medium-high heat. Reduce heat and

simmer until vegetables are tender, about 30 minutes. Seasonwith salt

and pepper, if desired. Cool at least 20 minutes before serving.

 

Makes 8 servings, each containing 205 calories and less than 1 gram of

fat.

 

 

Source: American Institute Cancer Research, 2001

Formatted by Chupa Babi in MC: 12.29.01

 

This Romanian recipe proves that a meatless stew can be hearty and

satisfying. It also makes delicious leftovers.

 

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