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Prep Time: 10 Minutes Cook Time: 42 Minutes |
Ready In: 52 Minutes Servings: 8 |
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Adapted from The Foods of the Greek Islands. Frozen peas may be substituted for fresh. Fava beans or green beans may also be substituted for the peas. 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.
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