Greek Vegetable Stew


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  • 1 onion, finely chopped

  • 3 scallions, finely chopped

  • 3 cloves garlic, finely chopped

  • 2 Tablespoons olive oil

  • 3 big or 5 small carrots, cut in medium slices

  • 1 box frozen Birds Eye frozen artichoke hearts

  • 2 potatoes, cut in medium cubes

  • 1/2 box frozen Birds Eye or other brand pea

  • 2 cups of water

  • 1 Tablespoons no-chicken Better than Bouillon stock

  • 2 lemons, juiced

  • 4-5 sprigs dill, finely chopped

  • Salt

  • Pepper


Put a large plus sauté pan on high heat.

Add olive oil, onions, garlic, scallions. Stir & sauté for 2-3 minutes.

Sprinkle some salt.

Add potatoes, carrots, peas, artichoke hearts and sauté for additional 3 minutes, stirring carefully with a spatula.

Add water & bouillon. Cover with a lid.

When it comes to the boil, turn heat to medium-low.

Simmer for 35 minutes or until vegetables are fork-tender.

Remove the plus sauté pan from the heat.

Pour in the lemon juice and sprinkle with dill and freshly ground pepper.

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Stir gently.

Taste and season again if needed.

Artichoke stew with carrots and potatoes can be served either hot or at room temperature or even cold!

Adapted from: Cookouvagia, Greek Comfort Food 

Elaine PerlmanComment