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Ghivetch
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| Artist: |
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| Categories: |
Eastern European, Side-dishes |
| Yield: |
1 |
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Ingredients:
| 1
| small | Cauliflower, in flowerets | | 2
| med | Carrots, scraped | | | -- thinly sliced | | 2
| med | Baking potatoes | | | -- peeled and diced | | 2
| med | Tomatoes, peeled & quartered | | 1/4
| lbs | Fresh green beans* | | 1
| | Celery stalk** | | 1
| | Yellow squash, thinly sliced | | 1
| med | Zucchini, thinly sliced | | 1
| | Onion, thinly sliced | | 1
| small | Sweet red pepper | | | -- cut in strips | | 1
| small | Green pepper, cut in strips | | 1
| cup | Chicken broth | | 1/2
| cup | Olive oil | | 3
| | Garlic cloves, minced | | 2
| tsp | Salt | | 1/2
| tsp | Ground savory | | 1/4
| tsp | Dried whole tarragon | | 1
| | Bay leaf |
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Procedures:
| 1 | *slice beans diagonally into ? pieces. | | 2 | **slice celery diagonally into ? pieces. | | 3 | combine first 11 ingredients in a large bowl; toss well. | | 4 | Spoon vegetable mixture into a deep 5-qt. | | 5 | Casserole; set aside. | | 6 | combine broth and remaining ingredients in a saucepan; bring mixture to a boil. | | 7 | Pour over vegetables. | | 8 | Cover and bake at 350°F. for 1 hour, or until vegetables are tender, stirring occasionally. | | 9 | Remove and discard bay leaf before serving. | | 10 | yield: 8 to 10 servings. | | 11 | from _noteworthy_ by the ravinia festival/highland park, il, in _america"s best recipes: a 1989 hometown collection_. | | 12 | Birmingham, al: oxmoor house, inc., 198Pp. | | 13 | 320-32Isbn 0-8487-0765-Electronic format by cathy harned. |
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